RED WINE JUS
In French cuisine, jus is a natural way to enhance the
flavour of dishes, mainly chicken, veal and lamb.
'Jus' means the natural juices given off by the food. To
prepare a natural jus, the cook skims off the fat from the juices left after
cooking and brings the remaining meat stock and water to a boil.
Jus can be frozen for six months or longer, but the flavour
may suffer if kept longer than this. Ideally, prepare it and use it.
Olive oil, about 2 tbps
Butter, a knob
Finely chopped carrot, small onion (or 2 shallots) and stalk of celery
A clove of garlic, crushed
Sprig of thyme
A glass of red wine
Beef or chicken stock
NOTE: Four parts stock to one part wine
TIP: Don't use cheap wine; certainly use something you would
happily drink, you are, after all, only going to use a glass of it. The better
the wine, the better the jus.
1. Heat the olive oil and butter combined in a skillet or
other deep-sided pan
2. Add the chopped vegetables, and stir
3. Now add the garlic and thyme, and stir some more so that
you gently sauté the vegetables to the point of caramelisation, but no further.
This will enhance the flavour of the jus.
4. Add the red wine, and cook for a few minutes to allow the
alcohol to burn off.
5. Add the stock, slowly, and stir to blend everything
6. Allow to reduce for 5 to 10 minutes, to help intensify
the flavour. Reduce to about half the original quantity.
7. Remove from the heat and pour the jus through a sieve,
and push the vegetables to extract as much juice as possible.
TIP: If the jus is not as thick as you would like it, return
the jus to the heat and reduce some more, but keep an eye on it, or it will all
You can also stir in a knob of butter at this stage to give
the jus a bit more substance.
8. Pour the finished jus into a gravy boat or jug and serve