| 2.0 cup | Stock, Beef |
| 2.0 cup | Stock, Veal |
| 0.75 tsp | Soy Sauce, low sodium |
| 0.5 each | anchovies, mashed |
| 0.125 tsp | Porcini powder |
| 0.125 tsp | salt |
Combine the veal and beef stocks in a saucepan and reduce to about a cup.
Make sure anchovy is very well mashed. Use some of the demiglace if needed to make sure the anchovy has no texture left.
Add remaining ingredients and stir (off heat) Stir to dissolve and mix.
Adjust salt to taste.