Red Wine Jus
Richly flavoured with shallots, herbs, stock and red wine, this delicious Red Wine Jus can be served with beef, venison and lamb, or even chicken. The key is to use jolly good quality stock, (although good shop bought stock works really well,) and choose a stock flavour which complements your meat.
How to make Red Wine Jus
Collect all your ingredients together:
- olive oil
- unsalted butter
- shallot, peeled and finely chopped
- fresh thyme
- fresh rosemary
- bay leaf
- black peppercorns
- red wine or sherry vinegar
- red wine
- stock – beef, lamb or chicken
- redcurrant jelly
- cold, unsalted butter
- fine salt
- freshly ground black pepper
How to make this stupendous sauce:
- Heat the oil/butter and cook the shallots, rosemary and thyme for 5 minutes until lightly caramelised.
- Add the vinegar, peppercorns and bay leaf and cook until the vinegar has almost disappeared.
- Add the wine and reduce by half.
- Add the stock and redcurrant jelly and reduce by half again.
- Use a sieve to strain the sauce into a saucepan.
- Place the saucepan on a moderate heat, add the cold butter to the sauce and shake the pan until incorporated.
- Taste and add salt and pepper, if necessary.
- This sauce can be made until this point and warmed up to serve.
Ingredients 
1 Sauté shallot, rosemary, thyme 
2 Add vinegar and bay. Reduce 
3 Add wine … 
… reduce 
4 Add stock & jelly 
Reduce 
5 Strain 
6 Add butter 
Served here with Pan-fried Venison Fillet, Potato Cakes, Celeriac Purée, Roast Cabbage, Red Wine Jus and Macerated Blueberries – a dish from Lyngen Lodge
Made this recipe?
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Red Wine Jus
Richly flavoured with shallots, herbs, stock and red wine, this delicious Red Wine Jus can be served with beef, venison and lamb, or even chicken. The key is to use jolly good quality stock, (although good shop bought stock works really well,) and choose a stock flavour which complements your meat.
Ingredients
- ½ tablespoon olive oil
- 15g unsalted butter
- 1 shallot, peeled and finely chopped (roughly 40g – 50g prepared weight)
- 4 sprigs of fresh thyme
- 1 sprig of rosemary
- 1 bay leaf
- 10 peppercorns
- 1 tablespoon red wine or sherry vinegar
- 250ml red wine
- 500ml/2 cups stock, beef, lamb or chicken
- 20g – 40g/1 – 2 tablespoons redcurrant jelly, or to taste
- 35g cold, unsalted butter
- ⅛ teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Heat the oil/butter and cook the shallots, rosemary and thyme for 5 minutes until lightly caramelised.
-
Add the vinegar, peppercorns and bay leaf and cook until the vinegar has almost disappeared.
-
Add the wine and reduce by half.
-
Add the stock and redcurrant jelly and reduce by half again.
-
Use a sieve to strain the sauce into a saucepan.
-
Place the saucepan on a moderate heat, add the cold butter to the sauce and shake the pan until incorporated.
-
Taste and add salt and pepper, if necessary.
-
This sauce can be made ahead of time, until this point, and warmed up to serve.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- small saucepan
- sieve and bowl or jug
What can I serve with this Red Wine Jus?
Richly flavoured with shallots, herbs, stock and red wine, this delicious Red Wine Jus can be served with beef, venison and lamb, or even chicken. The key is to use jolly good quality stock, (although good shop bought stock works really well,) and choose a stock flavour which complements your meat.
Celeriac Purée
