德米格拉斯醬

Put the sachet d'épices (which can be herbs tied in cheesecloth or contained in an individual pasta cooker) in a pot. Add the Espagnole sauce and beef stock to the pot.

Bring this mixture to a boil, then reduce the heat to a simmer. Continue to simmer until the liquid has reduced by about half.

You have now created a rich and delicious sauce! Remove the sachet d'épices, then strain the sauce through a sieve. Serve and enjoy! Please note: when the sauce cools and is refrigerated, it will solidify.