Michael Horowitz wrote:
> Made two gallons of veal stock with a nice body and taste and then
> went on to make Sauce Espagnol.
> The instructions were to reduce by half or simmer for an hour.
>
> An hour passed and it wasn't reduced by half and the taste just didn't
> seem finished, so I continued.
>
> I reduced six cups of stock to two cups of Sauce. I like the taste,
> but don't know if I went too far.
>
> Any guideline for how much to reduce? - Mike

Only you know what went into the pot, you cooked it on your stove, so
only you can decide... if you like the taste then that's all that
matters.