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.   Add cup mussel liquid to cream, adding more as desired for sauce consistency and flavor.

4.   Add pureed vegetables and braising liquid to a saute pan and simmer until reduced to sauce consistency.

5.   Add remaining ingredients and cook to sauce consistency.

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

7.   Again store bought lemon curd shows up in an easy dessert, this time thinned to a sauce consistency with yogurt or sour cream.

8.   Fresh peppers exude plenty of juice, and you need all the oil in this recipe to thicken it to a sauce consistency.

9.   Reduce to a sauce consistency over medium high heat and strain.