Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             gallon  brown sauce
  1             gallon  brown stock

Preparation:

combine the sauce and stock in a large saucepot, over a moderate flame heat to a boil, reduce heat, and simmer until reduced by half strain through a chinois cover to prevent skin formation keep hot in a bain marie or cool quickly in ice or a water bath and chill serve hot or warm

Nutritional Information:

20 Calories (kcal); trace Total Fat; (20% calories from fat); 1g Protein; 3g Carbohydrate; 1mg Cholesterol; 287mg Sodium