Red Wine Jus Recipe
Seasoned with garlic, rosemary, and pepper, this Red Wine Jus recipe is light but thin and can be poured on top of your steak or try on your Sunday roast. This recipe is from the unit ”SITH000007 Prepare Stocks, Sauces and Soup” from the SIT30816 Certificate III in Commercial Cookery.
Download the recipe here.
- 125ml dry red wine
- 125ml beef stock
- 2 tablespoons of butter
- 2 cloves of garlic
- 1 sprig of fresh rosemary
- Salt and pepper to taste
Step 1 – Melt the butter in a small saucepan over a low heat.
Step 2 – Crush 2 garlic cloves with the flat side of your knife, and drop them into the saucepan with the rosemary sprig until fragrant.
Step 3 – Pour in the wine and let it simmer over a medium heat until the volume has reduced by half. This will take about 15 minutes, depending on the temperature.
Step 4 – Once reduced, add the beef stock, salt, and pepper.
Step 5 – Let the jus simmer for another 15 minutes, and reduce by half over a medium heat.
Step 6 – For a more concentrated jus, it can be left on a lower heat for longer.
Step 7 – Remove the sprig and cloves from the jus using a strainer or sieve.
Step 8 – This red wine jus will be enough for 4 servings, however the recipe can be easily doubled for larger quantities.