Add the sachet d'épices, herbs tied in cheese cloth, or individual pasta cooker, to pot. Add the Espagnole sauce and beef stock.

Bring to a boil then turn heat down to a simmer. Simmer till reduced to about half.

You have made a rich delicious sauce. Remove sachet d'épices, and strain through a sieve. I hope you enjoy!!! To let you know when it cools and you put into the refrigerator, it will solidify.