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.