Red Wine Jus Recipe

5 from 1 vote

How to make a classic red wine jus

Prep Time10

Cook Time40

Course: Sauce

Keyword: beef stock, butter,, olive oil, Red Wine, rosemary, Shallot, thyme

Servings:

Calories: 171kcal

Author: Fiona Maclean

15 grams butter
15 millilitres olive oil (a tablespoon)
3 small banana shallots or French echalions finely chopped
1 tablespoon fresh thyme leaves
3 cloves garlic finely chopped
1 medium rosemary sprig
375 millilitres red wine
450 millilitres fresh or canned stock - you can use beef, veal or a mix of beef and chicken
salt and pepper to taste
1 tablespoon cranberry or redcurrent jelly optional
2 teaspoons cornflour optional

Heat the olive oil in a medium sized pan and add the shallots.
Cook for 5 minutes, stirring well
Add the garlic and herbs together with half a teaspoon of salt and a good grinding of fresh pepper and continue to cook for a further 5 minutes
Stir through the wine and bring the mixture to a brisk boil
Simmer for about 10 minutes until you have a stickyish mixture with about a third of the initial liquid left
Add the stock and bring back to the boil Simmer briskly until the mixture has reduced again by about half and you have a sauce that can coat the back of a spoon
Strain the sauce into a fresh pan. Taste and adjust the seasoning. If you want to thicken the sauce further, you can add a cornflour slurry made by stirring the cornflour into two teaspoons of water, stock or red wine. For a sweeter flavour profile, perfect for lamb for example, add a tablespoon of fruit jelly.
Just before you are ready to serve the sauce, heat it up and stir through the butter, whisking well.