Red Wine Jus
A glossy, elegant sauce to elevate meals. This jus adds depth to roast meats, grilled steak, duck, or even earthy mushrooms.
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Servings: 6 people
Calories: 117kcal
Cost: $10
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
Calories: 117kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 3mg | Sodium: 139mg | Potassium: 185mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3407IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.4mg