Red wine jus

Red wine jus. It’s a lot easier to make than you might think! This delicious, rich sauce is excellent with game and fowl (pan-roasted duck breast is a particular favourite of mine) and can even be used instead of gravy to make that old favourite, sausage and mash, more exciting.

The secret is to use a good quality, full-bodied red wine. Cabernet Sauvignon, Shiraz or Merlot are good choices. You may think it’s fine to use a cheap plonk for cooking with, but it is always best to use a wine that you would at least be prepared to drink!

If you can source a sulphite-free wine, then all the better. There’s no harm in using a wine that contains sulphites to make your red wine jus, but you may notice a bit of an eggy smell while it’s reducing and the overall flavour of the finished jus will be better if you use a sulphite-free wine.

Print Recipe
Red wine jus
Bottle of red wine
Cuisine French
Prep Time 10 minutes
Cook Time 1.5 hours
Servings
ml
Ingredients
Cuisine French
Prep Time 10 minutes
Cook Time 1.5 hours
Servings
ml
Ingredients
Bottle of red wine
Instructions
  1. in a large saucepan, melt half the butter and sauté the shallots until soft and translucent
  2. add the carrots and celery and sauté for a further 2 - 3 minutes
  3. add the wine, chicken stock and bay leaves and bring to the boil
  4. once it's boiling, reduce the heat to a simmer and reduce by half
  5. add the thyme, tarragon and parsley and cook for a further 20 minutes
  6. next, strain the mixture into another saucepan, through a fine-mesh conical sieve and add the sugar. Discard the herbs and vegetables
  7. further reduce the sauce, until it has thickened to the desired consistency. The viscosity of the finished jus will depend upon how much body the wine you used had and on whether you want to use it as a pouring sauce, or as a thicker reduction
  8. add the remaining butter, a bit at a time, stirring it in to make the jus glossy
  9. serve with your preferred game, fowl, pork (or sausages!) dish

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