Red Wine Jus Recipe

Red Wine Jus Recipe

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Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

Directions

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Make that next meal otherworldly by adding red wine jus, a deep dark flavorful sauce. A Chef I used to work with once said “a red wine jus prepared correctly and served with a crusty bread roll is a 5 star meal to me.” In fact, I have seen many Chefs call that dinner. Usually when the Head Chef wasn’t looking of course.

Jus’ are like liquid gold in restaurant kitchens. Most kitchens have one stove and sometimes even entire kitchens designated to the slow process of making these decadent sauces.

First the veal bones are roasted golden brown in high temperature ovens, then the vegetables are chopped, herbs are selected and then it’s all put in a pot and covered with water and simmered for days on end.

The resulting stock is then strained numerous times, red wine is reduced, herbs are infused and the whole thing is reduced further.

Hundreds of litres of initial product will produce just a few litres of red wine jus. So as you can imagine the Chef does not want to see his staff soaking up bowl after bowl with restaurant bread.

In this recipe, I’ll walk you through the processes of making red wine jus in a little more detail. But please, once you learn how to make your own Jus, please do keep coming to restaurants as we still need jobs. 🙂

How to Make Red Wine Jus

  1. Place all the ingredients except for the veal stock in a sauce pan over a low flame and reduce by half. I usually make a little pen mark on the outside of the pot, so I know when it is half.
  2. Add the veal stock and reduce that amount by half again.
  3. Strain, portion and freeze and use as required for your next dinner party.
  4. A little more than a tablespoon is all that is needed per serving of duckbeef, lamb, venison etc; so you should have enough here for a few dinner parties.
  5. Bon Appetit!!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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