In French cuisine, Red Wine Jus Recipe is a natural way to enhance the flavor of dishes, mainly beef, chicken, veal, and lamb. And from personal experience, is mouthwatering when the meat is poured with hot sauce, when it is just finished!
Discover how to make easy homemade au jus to transform ordinary meals into a special dinner!
Red wine jus is a delicious accompaniment to any meat dish. It adds spark to any meat entre.
"Jus" means the natural juices given off by the food.
To prepare a natural jus, skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil.
Jus can be frozen for six months, or longer, but the flavor may suffer if kept longer than this. Ideally, prepare it and use it.
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📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Best Red Wine Jus Recipe
Ingredients
- 2 tablespoon Olive oil
- 1 tablespoon butter
- ½ cup Finely chopped carrot small onion (or 2 shallots) and stalk of celery
- 1 A clove of garlic crushed
- Sprig of thyme
- ½ cup A glass of red wine Cabernet Sauvignon, Merlot, or a French Côtes du Rhône.
- 1 cup Beef or chicken stock
Instructions
- Heat the olive oil and butter combined in a skillet or other deep-sided pan
- Add the chopped vegetables, and stir
- Now add the garlic and thyme, and stir some more so that you gently sauté the vegetables to the point of caramelization, but no further. This will enhance the flavour of the jus.
- Add the red wine, and cook for a few minutes to allow the alcohol to burn off.
- Add the stock, slowly, and stir to blend everything together.
- Allow to reduce for 5 to 10 minutes, to help intensify the flavour. Reduce to about half the original quantity.
- Remove from the heat and pour the jus through a sieve, and push the vegetables to extract as much juice as possible.TIP: If the jus is not as thick as you would like it, return the jus to the heat and reduce some more, but keep an eye on it, or it will all disappear.You can also stir in a knob of butter at this stage to give the jus a bit more substance.
- Reheat the jus by popping into a microwave or into a sauce pan on the stove.
- Pour the finished jus into a gravy boat or jug for the table or, pour directly on the steak or whatever meat you are eating.
Notes
- Four parts stock to one part wine.
- Don't use cheap wine, certainly use something you would happily drink, you are, after all, only going to use a glass of it. The better the wine, the better the jus.
- Here are good suggestions for the type of wine to use to make wine jus: Cabernet Sauvignon, Merlot, or a French Côtes du Rhône.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.