First, read the English article below.

The easiest way to thicken a cream sauce is by reducing it on the stovetop. This method will allow some of the sauce to evaporate, thickening it in the process. Adjust the heat on your stovetop to bring the sauce to a simmer. The sauce should stay just below the boiling point as it simmers. It’s important that you do not allow cream sauce to boil. High heat can cause dairy to separate, ruining the texture of your cream sauce. Keep the sauce simmering, and make sure it doesn’t begin boiling. If the sauce begins to boil, reduce the heat immediately or remove it from the stove completely. Allowing the dairy to separate can also affect the flavor of your sauce, so watch the sauce vigilantly. 

Now, please write a short abstract for it in Chinese. Abstract:
用小火将奶油白酱慢慢烧开。 不要将酱汁烧开。