The secret is less ingredients, and intensify the flavours of each.

I will say, 250ml of heavy cream, reduced to 50ml, or Beurre Monté with a copious amount of unsalted grass fed butter is just what the doctor ordered, but it depends.

Sometimes more is more. Glace de viande for instance. 10kg roasted veal bones, marrow and trimmings for 500 ml of sauce. Dreams are made of this stuff.