- 1 gallon Espagnole sauce, hot
- 1 gallon brown stock, hot
- 1 bouquet garni
- In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer. Until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.