Bourguignonne Sauce, Inspired by the Larousse Gastronomique

Bourguignonne Sauce
 ... for Eggs, Meat, Poultry

• 1 cup Wine Reduction* click for recipe
• Bouquet Garni* click for recipe
• 1 1/2 cups Espagnole Sauce* click for recipe
• 3 tablespoon butter

Add a Bouquet Garni to 1 cup of Wine Reduction.  Add the Espagnole Sauce and cook the mixture down by half.  Before serving, add the butter and whisk well.