Ingredients

• 1 gal Espagnole sauce, hot
• 1 gal brown stock, hot
• 1 bouquet garni

Instructions

1. In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat.
2. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1½ hours
3. Skim the liquid occasionally, for impurities.
4. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.