Red Wine Jus

This is basically a sauce prepared from wine that those crazy, wacky French persons called jus (pronounced: zjoo) just so they could laugh hysterically whenever any non-French person tried to pronounce it. Since our primary ingredient here is red wine, this jus should ideally accompany red meat. Other than the wine, the other important ingredient here is the leftover meat/fat from the pan you used for the meat. So don't forget to de-glaze (I usually do and that makes me swear a lot).

You can add some mushrooms to this to make it something completely different--but it's just marvelous on it's own, served on the side so your guests can dip their steak into it. v1.1

Ingredients

• 2 Tbsp Butter
• 2 Shallots, sliced
• 2 Garlic cloves, crushed
• 200ml Red Wine
• 1 Tbsp Balsamic Vinegar
• 250ml Beef or Chicken Stock (Recipe HERE)
• 1 Bay leaf
• 1 sprig of Rosemary
• 1 tsp Corn flour in 50ml water (optional)
• Salt and Pepper, to taste
• Dijon Mustard, to taste (optional)

Method

1. Put butter in a shallow pan on medium heat until it stops sizzling. Add shallots and saute slowly, occasionally stirring for 5 mins.
2. Add garlic and stir for 1 min.
3. Add red wine, cook until reduced by a third. Add beef stock, vinegar, bay leaf and rosemary. Reduce heat to low and simmer for 15 mins.
4. OPTIONAL: Mix cornflour and water in a mug and then add to pan stirring for a few mins until incorporated. This will give your jus a silky, smooth texture without changing the flavour at all.
5. Adjust with salt, pepper and mustard(optional).
6. Strain (optional) and set aside until you have finished cooking the meat. As soon as your meat is cooked, return the emptied pan to the hob and deglaze with your jus. Serve warm.