Red Wine Jus Recipe

I absolutely love this red wine sauce recipe because it’s a chic way to elevate any beef dish with those romantic, rich flavors that make me feel like I’m dining at a fancy restaurant without leaving my kitchen. Plus, the aromatic blend of shallots, garlic, and herbs fills my home with such a cozy, inviting fragrance that it instantly turns any evening into a special occasion.

I enjoy creating a luxurious red wine jus that raises any dish to new heights. Two cups of red wine simmering with one cup of beef stock and aromatics like shallot, garlic, thyme, and bay leaf becomes a sauce most decadent.

The final flourish with cold, unsalted butter gives it the construction of a sauce “so good it could almost be a dessert.”

Ingredients

Red Wine:
High in antioxidants; provides depth and complexity to the sauce.

Beef Stock:
Delivers a hearty, well-rounded backbone; amplifies umami richness.

Olive Oil:
Includes healthful fats; contributes to creaminess and richness.

Shallot:
Presents the flavor of onion in a mild form; contributes sweetness and aromatic depth.

Garlic:
Enhances taste; recognized for health perks and fragrant seasoning.

Thyme:
Herbal and noses aromatic; enhances the fresh, savory notes.

Bay Leaf:
Delicate herbal taste; provides dimension and intricacy.

Butter:
Completing the sauce, it imparts a silken texture and a rich taste.

Ingredient Quantities

• 2 cups red wine
• 1 cup beef stock
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 2 tablespoons cold unsalted butter, cubed
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, over medium heat, warm the olive oil. Add the shallot and garlic, and sauté until they become soft and translucent, about 2-3 minutes.

2. Add the red wine, and bring to a simmer. Let it cook until it reduces by half, about 10-15 minutes.

3. In the saucepan, add the beef stock and keep simmering. Let it cook until the liquid reduces to nearly half, which should take about 10 minutes and no more.

4. In the sauce, mix in the thyme sprig and bay leaf that have been allowed to infuse their flavors into the sauce for a few minutes.

5. When the sauce has reduced, take out the thyme sprig and bay leaf from the pan.

6. Reduce the heat to the lowest setting, and whisk in the cold butter, cut into cubes, one at a time, until the jus is smooth and glossy.

7. Add freshly ground black pepper and salt to taste to the jus, making sure to mix it in well.

8. The jus should be strained through a fine mesh sieve to eliminate any solids and guarantee a smooth result.

9. Sample the sauce and modify the seasoning if it needs adjustment. If the jus is too scant, it can be put back over the heat and further reduced.

10. Serve the red wine sauce warm as a flavorful accompaniment to beef or roasted meats.

Equipment Needed

1. Medium saucepan
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Whisk
6. Fine mesh sieve
7. Small bowl (for cubed butter)
8. Measuring cups
9. Measuring spoons

FAQ

• What type of red wine is best for making red wine jus?A rich and flavorful jus is best made with a dry red wine like Cabernet Sauvignon or Merlot.
• Can I use chicken stock instead of beef stock?Beef stock, for a deeper flavor, is recommended; however, chicken stock can be used as a substitute, though the flavor will be lighter.
• How long should I simmer the jus to achieve the right consistency?Let the jus simmer for approximately 20-30 minutes until it has reduced by half; this will give you a thicker, more concentrated sauce.
• Is it possible to make this recipe vegetarian?You can substitute beef stock with vegetable stock for a vegetarian version, but the flavor profile will be different.
• Can the red wine jus be made in advance?Certainly! You can make the jus a day in advance. Refrigerate it, and reheat it gently before serving.
• What dishes pair well with red wine jus?Roasted or grilled meats, such as beef, lamb, or pork, pair beautifully with jus made from red wine. Such a jus can also enhance the flavor of roasted vegetables.

Substitutions and Variations

You can use non-alcoholic red wine or grape juice as a substitute.
Beef Stock: If desired, substitute with chicken stock or vegetable stock.
Olive Oil: Substitute canola oil or vegetable oil.
Shallots. Replace with a small onion or several green onions.
Thyme: Use dried thyme instead in a quantity that is about one-third of what you would use for fresh.

Pro Tips

1. Enhance Aromatics Consider adding a pinch of crushed red pepper flakes when sautéing the shallot and garlic for a subtle hint of heat that complements the deep flavors of the red wine.

2. Choose the Right Wine Use a good quality dry red wine that you would enjoy drinking, such as a Cabernet Sauvignon or Merlot, as it will significantly impact the depth of flavor in the sauce.

3. Infuse with Additional Herbs If you enjoy more herbaceous notes, add additional sprigs of fresh rosemary or sage along with the thyme and bay leaf. Remove them as you do with the original herbs once they have infused their flavors.

4. Butter Temperature Ensure the butter is very cold before whisking it into the sauce. This helps emulsify the sauce properly, resulting in a silky, smooth texture.

5. Acidity Balance If you find the sauce to be too acidic, stir in a small spoonful of honey or maple syrup towards the end to balance the acidity and add complexity to the flavor profile.