Red Wine Jus
Red wine jus is a simple sauce made from beef stock and red wine. Jus is perfect served with steak or roast beef, but you can enjoy it with any roast or entree that you like.
- 1 cup red wine
- 1 cup beef stock
- 1 garlic clove
- 2 shallots
- 1 sprig rosemary
- 1 bay leaf
- 1 teaspoon olive oil
Heat up olive oil in a pot on the stove top on medium heat. Add finely diced shallots and garlic, and sauté for a few minutes until the shallot is soft and translucent.
Add red wine, bay leaf and a rosemary sprig to the onion, and bring it to a simmer. Leave the red wine to simmer until it is slightly reduced, about 5-10 minutes.
Add beef stock or drippings. Gently simmer the jus on low to medium heat until it has thickened to your liking. This takes between 10-25 minutes, depending on how you like it.
Add salt and pepper to taste.
If you want to keep the onions in: Remove the bay leaf and rosemary sprig from the pot, then pour the sauce into a sauce jug.
If you want a smooth sauce: Strain the sauce through a sieve to remove any chunks of onion, the bay leaf and rosemary. Discard the chunks, and pour the smooth sauce into a sauce jug.
Serve the red wine jus immediately while it's warm.
- Refrigerate leftovers for up to 4 days, or freeze for up to 3 months. Reheat the sauce in a pot on the stove top on medium heat.
Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg