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Reducing the sauce is a way to improve flavor and thicken. All reducing means is to boil off excess water.
You can also make a roue from flour and butter. Melt 1 tablespoon of butter in a small saucepan, add 2 tablespoons of flour to this and whisk until well blended (not not burn).
Add this to sauces while whisking and bring to near boil.
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