How to Make a Red Wine Jus

how to make a red wine jus

There’s a lot of flavour in the pan when you roast meat, so using those drippings as the base for this red wine jus is a great idea.

It’s also a really simple sauce to make, so you can make it ahead for Christmas dinner or any other big meal. This is the perfect pan sauce to drizzle over steak or serve in a gravy boat with slow-roasted lamb.

1. Cook the shallots

If you want to make this red wine jus, the first thing you need is shallots. They add sweet, tangy flavor to your pan sauce.

You can buy them at most grocery stores and farmers markets. They come in a variety of sizes. Larger ones are good for making a richer red wine jus, while small ones can be used to add a light touch.

They are an allium vegetable, which means they are related to garlic and onions. Like all alliums, they contain organosulfur compounds that give them a strong, aromatic smell.

This aroma can linger when they are left out. However, it mellows out as they are cooked.

Shallots can be stored at room temperature for up to a month. They can also be stored uncovered in the refrigerator for up to 5 days.

They are easy to prepare and add a lot of flavor to recipes. You can mince them finely for mirepoix, slice them into wedges, or cut them into rings that are great for breading and frying.

2. Add the wine

When making a red wine jus, it’s worth taking the time to do it right. A good jus can make the difference between a boring dish and a memorable one.

To get the most out of your jus, consider using a quality wine that you would be proud to serve your friends and family. This can be as simple as a bottle of water, or a full bodied red wine such as Merlot, Cabernet Sauvignon, Pinot Noir or Shiraz.

For best results, make the sauce at least three days in advance to allow it to reduce to its optimal thickness. Store it in a cool dry place and enjoy at a later date! It’s also a good idea to add pan drippings to the pot for an added meaty flavor.

3. Add the stock

A classic red wine jus is the perfect accompaniment to any steak or roast dinner. Made with shallots, red wine and butter it’s an indulgent sauce that goes well with meat, poultry or a roasted veggie main.

To make the best jus, choose a good quality red wine, like Shiraz or Cabernet Sauvignon. This is because the flavour will shine through much more than cheaper wines.

For a more complex flavour, you can add beef stock to the pot – it’s not necessary but will help to add more depth of flavour. You can also use drippings from the pan you cooked your meat in to boost its flavor.

The key to making a great jus is to give it time to reduce. This means you will need to boil it and stir it frequently. This will reduce the liquid and thicken it into a gravy, or a jus that coats your spoon.

4. Add the herbs

Jus is a simple sauce made with beef stock and red wine, and it’s perfect for enhancing any roast or meat. It’s also easy to make in advance and freeze for later.

The sauce is rich and flavourful and goes with a variety of meals, from Thanksgiving turkey to date night steak. It’s gluten free and can be adapted to be vegetarian, and it can be served hot or cold.

You can use any dry red wine you like for this sauce, but a fruity or spicy one will give it more depth of flavor. It’s best to choose a good quality wine.

Once the liquid has reduced, add the beef stock and sprigs of rosemary and thyme. Stir well to combine and bring to a boil. Reduce until the sauce is thick and syrup-like, 5-7 minutes.

5. Bring to the boil

A good steak, roast or grilled meat dish needs a great sauce to really bring it to life. If you’re looking to add a little extra depth of flavour to your dinners, this simple red wine jus recipe is the perfect solution!

The main thing to remember when boiling liquids is to keep them at a steady, consistent boil. That means using a pot that’s not too wide or thick, and starting with hot water rather than cold to give it a quick boost.

As the pot reaches the boil, you’ll see steam spouting off of the top, and bubbles churning in the water. You can watch the temperature as you go along to make sure it doesn’t scald you by accident, or that it’s not too hot for your hands.

The alcohol in the red wine will cook off as it boils, so you won’t need to worry about the resulting sauce having too much alcohol. However, if you want it to be thinner, just reduce the sauce further over a low heat until it reaches your desired consistency.

6. Reduce

A classic red wine jus is a sauce that is seasoned with herbs and then reduced into a thick and rich consistency. It can be used to accompany any meaty dish such as steak or roasts. It is also great served over roast potatoes and roasted vegetables.

The key to making a good jus is to let the liquid ingredients reduce slowly and gently. This ensures that the astringency in the alcohol is mellowed through cooking and gives the final product a concentrated, natural sweetness and acidity.

It is a good idea to use a quality dry red wine. A fruitier or spicier red wine will give the sauce a more intense flavour.

Stock is also a crucial ingredient in making the sauce. The stock needs to be beef or veal stock, and the better the quality of the stock, the more flavour it will add.

When adding the stock and wine, stir carefully and bring to the boil. Simmer on a low to medium heat until the wine has reduced by half and the sauce has become thicker. Season with salt and pepper to taste, then serve.

7. Add the butter

A simple red wine jus is a great sauce to enhance meat dishes, such as steak or chicken. It also goes well with vegetarian dishes.

The key to making a delicious jus is to add cold butter cubes to the wine, whisking hard until the butter is fully incorporated. If you add the butter too quickly or fail to whisk hard enough, your sauce may end up with a lumpy, broken emulsion instead of a silky, smooth sauce.

You can make this sauce ahead of time, and it will keep in the fridge for up to three days. Just reheat before serving!

You can also store leftover jus in the freezer for up to three months. To freeze, simply cool before placing in an airtight container.

8. Serve

A red wine jus is a simple sauce that can be used to add extra flavour to any meat dish. It’s a great way to get the best from roast dinners, and it’s also perfect for dressing up a steak or other grilled meat.

A red wine sauce is similar to a traditional gravy, except it’s made by reducing the meat juices and thickening them slightly. It’s easy to make, and it’s perfect for serving with a variety of meats and vegetarian dishes.

The key to making a good red wine sauce is using a quality wine that you enjoy drinking. A cheaper or lower-quality wine could produce a very bitter sauce.

To give this sauce a richer texture, use butter to cook the shallots before adding the wine and stock. This helps to give it a velvety, smooth consistency that will cling to the spoon when served.