Hi, Nick from Southern California. Just had a culinary II final and my sauce didn't thicken at all after reducing like 3/4. It was a sweet red wine/ fish head reduction and I swear I saw an Italian chef make a syrupy balsamic / sugar reduction that I was kinda shooting for. My question is; can you only thicken with bones / starch / gum arabic? or will anything thicken if reduced enough?