Red Wine Jus
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
1 container
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Course
Condiments
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Cuisine
French
Red Wine Jus
Description
Red Wine Jus is prepared by simmering shallots, rosemary, and bay leaves gently until the liquid reduces by half, concentrating the flavors and aroma. Then veal stock is added and further reduced by half again to create a thick, flavorful sauce. Straining removes solids for a smooth finish. The resulting jus is rich with herbaceous notes and a balanced depth from the veal stock and wine reduction.
The sauce’s texture is silky and its flavor robust yet nuanced, meant to complement rather than overpower strong meats such as duck, beef, lamb, and venison. It is typically served in small quantities to enhance each serving without masking the natural meat taste.
This jus can be portioned and frozen to preserve freshness and allow preparation ahead of time for multiple meals or dinner parties. Reheated properly it retains its flavor and consistency.
Ingredients
- veal stock
- 1/2 veal stock amount in red wine
- 2 French shallots peeled and halved
- 4 rosemary sprigs
- 3 bay leaf
Instructions
- Place all the ingredients except for the veal stock in a sauce pan over a low flame and reduce by half. I usually make a little pen mark on the outside of the pot, so I know when it is half.
- Add the veal stock and reduce that amount by half again.
- Strain, portion and freeze and use as required for your next dinner party.
- A little more than a tablespoon is all that is needed per serving of duck, beef, lamb, venison etc; so you should have enough here for a few dinner parties.
- Bon Appetit!
Notes
User Reviews
Overall Rating
4.9
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