it's too runny...
There are a
lot of reasons that a saucy dish can be runnier than intended -
the water content of vegetables, for example, varies a lot. Or you
may have been a bit heavy-handed with the cooking wine (hic). There
are two main ways to solve the problem:
* Paying careful
attention and stirring constantly, increase the heat of the pan.
It may help if you hold the pan at an angle and push the solids
up away from the liquid, stirring the liquid over the high heat
at a rapid boil. This is obviously much easier on a gas-hob than
electric. The idea is to get some of the water to evaporate. The
advantage of this method is that the flavour of the sauce actually
becomes more concentrated. The disadvantage? A lot less sauce!
* Real cooks
would be horrified at me suggesting this technique. It's just NOT
the done thing. But it's easy and you end up with lots of nice thick
sauce to coat your pasta or rice or whatever. The way to do it is
to mix a few tablespoons of cornflour in a cup with a bit of the
liquid until it makes a paste. You then slowly add more of the hot
liquid into the cup, blending it well to avoid lumps. You then add
this mix back into the main saucy dish, stirring until it thickens.
The disadvantage is that it tends to make the sauce much more bland.
You can fix this by adding extra seasoning.
* The REALLY
cheating way is even easier - sprinkle powdered instant-potato over
the too-runny sauce and stir it in. You'll definitely lose taste
and texture, so don't blame me!