How do i make a sauce thicker?

non-stick skillet might not be the best for searing the salmon, but it will be best for making the sauce. so deglaze the salmon pan with a little white wine or chicken stock, making sure to get all the bits off the bottom of the pan. transfer to nonstick skillet and reduce, til your pan is almost dry. then add the cream and reduce further. just before serving, add a couple of tablespoons of very soft butter, salt and pepper to taste, and some freshly chopped herbs if you like. good luck

You could also try starting with a Bechamel (Sp?) sauce.

Start with equal parts butter and flour, I usually use 4 table spoons each, melting the butter, and adding the flour once slightly bubbling, once you've cooked off the flour taste (only a few mins), add 8 cups of warm milk from the microwave... It's like the perfect sauce, and just flavor as you go... Bonn Appetite!

Thick Cream Sauce

Heavy cream will not thicken hot like it will cold. Depending on what your recipe is either add cornstarch, flour or I commonly use parmesan cheese with heavy cream for a good alfredo sauce.

You'd need to add corn starch or flour to thicken the sauce.

Try some heavy cream, capers, lemon and dill, simmer and then add a roux to thicken.

make a roux: mix a bit of flour & water together (keep it thick) then slowly add to your sauce, whisking it all together so you don't get clumps. this should not alter the taste of your sauce.

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Let it cook a while longer as the pasta will thicken it, or use some cornflour.

You might want to try some corn starch.

add corn starch.