1.   Reduce over medium heat to a light sauce consistency.

2.   When flame dies out, add stock and reduce quickly over high heat to a light sauce consistency.

3.   Best matched with light vegetable sauces and tomato sauces.

4.   Add all remaining ingredients to pan and quickly reduce over high heat to a light sauce consistency.

5.   But the Peony has other surprises, like rectangular slices of steamed taro root stuffed with shrimp paste and quickly deep-fried and served in a light mushroom sauce.

6.   But, compared to a cremini, the mushrooms were voted tasteless in a stir-fry with a light sauce.

7.   Expect grilled fish that is impeccably fresh, precisely cooked and treated to little more than fresh herbs, some balsamic vinegar or a light sauce.

8.   I add chopped tomatoes, which liquefy to make a light sauce that is wonderful over rice.

9.   Light sauce, which is the saltier of the two, is lighter in color and thinner.

10.   Once they are fried, they need a light sauce, one with acidity, flavor and pungency.