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There is no single method that applies to "most sauces." Different types of thickeners and different methods are used to make different sauces. Some sauces are simply simmered until enough liquid evaporates to obtain the desired thickness, while other sauces require thickeners such as flour, cornstarch, tapioca or arrowroot.
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What do you do to keep sauces thickened with flour smooth?
Add a small amount of cold milk and whisk thoroughly.
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Is hummus sold in a can?
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What sauces are classified as miscellaneous sauces?
harissa
