Love this recipe, but I've been trying to adjust the sauce. If used exactly as written, the sauce is too salty. I had to add water and some acid to temper.
Here's what I've determined:
Dissolve 1 to 1 and 1/2 tsp stock in 1 cup of water, follow other instructions/ measurements.
Reduce sauce by half before adding butter. Melt butter then remove from heat and put sauce in small bowl. (It will thicken a bit as it cools.) Add a squeeze of lemon juice or a splash of vinegar. (Reduces saltiness.) Add pepper to taste. Stir to combine. Then use on all the things.
