11.   Continue whisking constantly until sauce is thickened.

12.   Cook, stirring, until the sauce is slightly thickened, about two minutes.

13.   Cooking the cauliflower stems with the garlic and shallots, then pureeing them helps to thicken the sauce and intensifies the flavors.

14.   If desired, simmer for additional time to reduce and thicken sauce.

15.   Like heavy cream, coconut milk will thicken a sauce, making it luxurious in almost no time.

16.   Many chefs, including Geoffrey Zakarian at Patroon, use marrow to thicken a sauce, especially the classic Bordelaise.

17.   Mix the cornstarch with a third of a cup of water and stir into the pan to thicken the sauce.

18.   Mix together the flour and butter until well blended, then add to sauce, stirring until sauce is thickened.

19.   Simmer briefly to thicken sauce to desired consistency, then stir in the parsley.

20.   Starch will both thicken the sauce and keep it from curdling.