Place all the ingredients except for the veal stock in a sauce pan over a low flame and reduce by half. I usually make a little pen mark on the outside of the pot, so I know when it is half.

Add the veal stock and reduce that amount by half again.

Strain, portion and freeze and use as required for your next dinner party.

A little more than a tablespoon is all that is needed per serving of duck, beef, lamb, venison etc; so you should have enough here for a few dinner parties.