Red Wine Jus
Red wine jus – a rich, reduced sauce made with port, red wine and stock. Perfect for steak, roast beef or lamb.
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
Calories: 216kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 457mg | Potassium: 516mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a star rating and comment below!