21.   Strain the sauce.

22.   Strain sauce, discarding solids.

23.   Strain the sauce and serve immediately.

24.   Strain the sauce into a clean saucepan and set it aside.

25.   Strain the sauce through a stainless steel sieve and reduce over high heat until it is thickened and glossy.

26.   Strain the sauce through a wire mesh sieve, pressing with the back of a wooden spoon to extract all the flavorful liquid.