Prepare the same flavor base as described for the classic method. There should be approximately 5tablespoons (75milliliters) flavor base remaining after reduction. Add 2tablespoons (30milliliters) glace de viande to the reduction. Adjust the consistency of the sauce by either thinning with stock or reducing slightly. Whisk 1ounce (30grams) butter into the sauce. Season with salt and pepper and add cayenne to taste.