Description
A rich and silkly red wine jus, perfect for pairing with red meat. Elevate your meal to something restaurant-worthy!
The default recipe serves 2
Ingredients
Scale
- 1 tsp olive oil
- 1 rasher streaky bacon
- 1/2 medium brown onion, diced
- 2 cloves garlic, finely chopped
- 250ml / 1 cup full-bodied red wine (see note 1)
- 1 sprig fresh rosemary (see note 2)
- 60ml / 1/4 cup beef stock (see note 3)
- (optional) 1 tbsp unsalted butter – not necessary but will add an extra richness and silkiness to the sauce
Instructions
- Heat the oil in a saucepan over medium-high heat. Add the bacon and cook until it’s starting to crisp.
- Add the onion and cook for a further 4-5 minutes until softened. Add the garlic and cook for a further minute
- Add the wine, stock and rosemary to the pan and simmer until the liquid has reduced by half. It should be slightly syrupy in consistency, but not as thick as gravy. Depending on how many portions you are making, and the surface area of your pan, it may take anything from 20 minutes to one hour.
- If you want to use the optional butter then stir it in at the end.
- Strain the jus through a fine-mesh sieve and serve drizzled over beef or lamb
- Want to make this vegetarian? Omit the bacon and use more onion. Switch the beef stock for vegetable stock.
Notes
- Examples of wine you can use are cabernet sauvignon, malbec or shiraz. Choosing a full-bodied wine will give a richer jus
- While fresh rosemary works best you can also 1 tsp of dried rosemary instead
- You can use stock cubes for this recipe, but homemade stock will taste better. If you use homemade stock then skim off any fat that rises throughout the simmering process.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Hob / Stove
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 200
- Fat: 8g
- Carbohydrates: 5g
- Protein: 3.5g
Keywords: sauce, jus, wine, side