Adjust a sauce one spoonful at a time
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A sauce that seems thick does not need a whole jug of liquid at once. A measured spoonful gives you a chance to see what changes. Near the end of cooking, this pause can preserve a texture that is already close to the result you want.
Use the liquid recommended by the recipe. Add gradually, stir and allow the ingredients to combine before judging. A warm sauce can move differently as it cools, so consider how it will be served. Extra stock can add salt, while extra milk or yogurt introduces dairy; consistency adjustments also change ingredients.
Taste only safely prepared food and follow the method's cooking requirements instead of stopping because the texture looks right. If you overshoot, return to its advice rather than adding an unfamiliar thickener in a hurry. Record a useful adjustment and roughly how much liquid you used. Small changes are easier to learn from than several large additions made without a pause.