1.   As soon as the mixture starts to boil add the cornstarch mixture and stir until the sauce is thickened.

2.   Stir in the quark to thicken the sauce.

3.   Another quick way to thicken a sauce is by adding cornstarch or arrowroot diluted in a small amount of water.

4.   Be sure to use only as much cornstarch slurry as is needed to barely thicken the sauce into a light coating for the asparagus.

5.   -- Thickening sauces with arrowroot or cornstarch.

6.   Add to chicken and heat, stirring, until sauce is thickened.

7.   Add to chicken and heat until sauce is thickened.

8.   Add butter and swirl the skillet until the butter melts and thickens the sauce.

9.   Bring liquid to a simmer, and stir in just enough roux to thicken the sauce.

10.   But making sauce modern-style relies more on adding cream or butter to thicken a sauce near the end of cooking time.