Red Wine Jus

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Richly flavoured with shallots, herbs, stock and red wine, this delicious Red Wine Jus can be served with beef, venison and lamb, or even chicken. The key is to use jolly good quality stock, (although good shop bought stock works really well,) and choose a stock flavour which complements your meat.

How to make Red Wine Jus

Collect all your ingredients together:

• olive oil
• unsalted butter
• shallot, peeled and finely chopped
• fresh thyme
• fresh rosemary
• bay leaf
• black peppercorns
• red wine or sherry vinegar 
• red wine
• stock – beef, lamb or chicken
• redcurrant jelly
• cold, unsalted butter
• fine salt
• freshly ground black pepper

How to make this stupendous sauce:

1. Heat the oil/butter and cook the shallots, rosemary and thyme for 5 minutes until lightly caramelised.
2. Add the vinegar, peppercorns and bay leaf and cook until the vinegar has almost disappeared.
3. Add the wine and reduce by half.
4. Add the stock and redcurrant jelly and reduce by half again.
5. Use a sieve to strain the sauce into a saucepan.
6. Place the saucepan on a moderate heat, add the cold butter to the sauce and shake the pan until incorporated.
7. Taste and add salt and pepper, if necessary.
8. This sauce can be made until this point and warmed up to serve.

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Made this recipe?

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