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Red Wine Jus Recipe
Red Wine Jus – A Sauce That Quietly Elevates Everything
There are certain sauces that feel like a secret weapon. Ones you can call on when you want to make something feel a little more special, a little more ooh là là, without a lot of fuss. For me, this red wine jus is one of those.
It’s a sauce for when the weather cools and I find myself drawn to heartier meals. It’s the kind of thing that makes a roast or grilled steak feel restaurant-worthy, and it’s just as beautiful spooned over a bed of creamy mash or even charred vegetables for a deeply satisfying vegetarian meal.
I shared this recipe recently in our French-inspired cookbook inside the Relish Mama Cooking Club. It’s glossy, rich and flavourful, and once you make it, you’ll wonder why you ever thought it was something only chefs could do.
A nod to Bastille Day
Given Bastille Day was celebrated just this week, it felt like the perfect time to share this red wine jus recipe with you. French cuisine can feel fancy from the outside, but this jus is simple, comforting, and soulful – the kind of French food that feels right at home in a Melbourne kitchen on a wintry weekend.
And if you’re already cooking a roast or pan-searing a steak, this jus is a gorgeous thing to make while your meat rests. You’ll be left with something elegant and deeply flavoured, ready to elevate the entire plate.
Making it ahead
This sauce also keeps beautifully. Make it a day in advance if you’re hosting, or pop it in the freezer for a rainy day. It’s one of those little things you’ll be so glad to have ready to go when you want to pull a beautiful dinner together.
The full recipe is just below, but if you’d like to keep these kinds of recipes coming every single week, along with menu plans, live classes, and monthly cookbooks, I’d love to welcome you to the Relish Mama Cooking Club. It’s a warm, inspiring space for food lovers of all levels, and we’d be thrilled to have you there.
👉 Click here to learn more about the Club
With love,
Nellie
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Red Wine Jus Recipe
Red Wine Jus
Equipment
- 1 Saucepan
- 1 Sieve
Ingredients
- 250 ml dry red wine
- 150 ml Marsala or Port
- 50 ml red wine vinegar
- 2 carrots peeled & chopped
- 2 celery stalks chopped
- ½ head garlic halved
- ¼ bunch thyme
- Handful of parsley stalks
- 500 ml brown chicken or veal stock
Instructions
- Bring wine, Marsala, vinegar, carrots, celery, garlic, thyme, and parsley to a boil in a saucepan.
- Reduce to a gentle simmer and let it reduce to a syrup (25–35 mins).
- Add the stock and simmer again until reduced and glossy (300–400 ml).
- Strain at least twice. Season to taste.
- Finish with a little cold butter, if desired.
Nutrition
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Vegetarian 
Gluten Free