A rich, glossy red wine jus is the perfect way to elevate any dish. Made by reducing port and red wine with stock and aromatics, this simple sauce delivers deep, concentrated flavour and a restaurant-quality finish to steak, roast beef or easy roast leg of lamb.
The end result is simply delicious...a perfect accompaniment to your steak or roast, with your choice of side dishes.
Tips
- Optional variations:
- Garlic jus - add crushed garlic for depth.
- Beef dripping jus - use pan drippings from roasted meat.
- Mushroom jus - add sautéed mushrooms for an earthy twist.
- This red wine jus recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Jus is a lighter, more concentrated sauce made by reduction, while gravy is usually thickened with flour.
A dry red wine such as Cabernet Sauvignon, Merlot or Pinot Noir works well.
Yes - you can substitute wine with stock and a splash of balsamic vinegar.
Jus is usually not thickened, but you can reduce it further or add a small amount of butter.
Yes - it can be made in advance and reheated gently.
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How to make this Red Wine Jus
Ingredients
- 2 tsp olive oil
- 2 shallots, finely chopped
- 175ml port
- 175ml red wine (I like French Malbec)
- 1 sprig rosemary
- 1 bay leaf
- 800ml beef stock (made using 2 stock cubes or pots)
- a pinch of sugar
- 30g salted butter
- salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large frying pan over a medium heat and fry the shallots for 10 minutes, until golden and caramelised, stirring occasionally.
- Add the port, red wine and herbs, lower to a fast simmer and cook for 10 minutes, until reduced by half.
- Pour in the stock and add the sugar. Bring to a boil and then lower to a fast simmer and cook until reduced by half again - this will take around 20 to 30 minutes.
- Strain the jus into a small saucepan, discard the herbs and bring to the boil. Remove from the heat and whisk in the butter, then season, to taste, and transfer to a jug for serving.
Goes well with
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Red Wine Jus
Equipment
Ingredients
- 2 tsp olive oil
- 2 shallots finely chopped
- 175 ml (5.9 floz) port
- 175 ml (5.9 floz) red wine (I like French Malbec)
- 1 sprig rosemary
- 1 bay leaf
- 800 ml (27.1 floz) beef stock (made using 2 stock cubes or pots)
- a pinch of sugar
- 30 g (1.1 oz) salted butter
- salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large frying pan over a medium heat and fry the shallots for 10 minutes, until golden and caramelised, stirring occasionally.
- Add the port, red wine and herbs, lower to a fast simmer and cook for 10 minutes, until reduced by half.
- Pour in the stock and add the sugar. Bring to a boil and then lower to a fast simmer and cook until reduced by half again - this will take around 20 to 30 minutes.
- Strain the jus into a small saucepan, discard the herbs and bring to the boil. Remove from the heat and whisk in the butter, then season, to taste, and transfer to a jug for serving.
Notes
- Optional variations:
- Garlic jus - add crushed garlic for depth.
- Beef dripping jus - use pan drippings from roasted meat.
- Mushroom jus - add sautéed mushrooms for an earthy twist.
- This red wine jus recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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