Red wine jus
- Good Food team
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Makes 270ml (6-8 servings)
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.7 out of 5.34 ratingsRate
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Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak
Freezable
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 tsp olive oil
-
2 shallots
finely chopped
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175ml port
-
175ml red wine
-
1 rosemary sprig
-
1 bay leaf
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800ml beef stock
-
2 tbsp butter
-
pinch sugar
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Nutrition: Per serving (8)
- kcal126
- fat6g
- saturates3g
- carbs3g
- sugars3g
- fibre0.2g
- protein4g
- salt0.2g
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Method
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step 1
Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
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step 2
Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
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step 3
Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
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step 4
Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
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A star rating of 4.7 out of 5.34 ratings
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