A rich and elegant red wine jus made with shallots, herbs, and beef stock. Perfect sauce for steaks, roasts, and fine dining dishes.

french

Nutrition

Provides moderate sodium and small amounts of antioxidants from herbs and red wine, but is high in sodium from stock and butter.

Calories	80 kcal
Energy	335 kJ
Protein	2 g
Total Fat	6 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	2 g
Cholesterol	11 mg
Carbohydrate	2 g
Sugars	2 g
Dietary Fibre	0 g
Sodium	300 mg

*per serving

PescatarianHalalGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

main coursesaucesstovetop

Red wine jus recipe

Taste (Alison Adams)

4

Name: Red wine jus recipe — Tasty Bites
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 teaspoon Olive Oil; 1 large Shallot (French shallot, finely chopped); 2 teaspoon Tomato Paste; 2 teaspoon Thyme (fresh, chopped); 2 teaspoon Rosemary (fresh, chopped); 1 Bay Leaf (fresh); 250 milliliter cup Red Wine; 500 milliliter packet Beef Stock (liquid); 1 tablespoon Gelatine (powdered); Pepper (to taste); 20 gram Butter (chilled, finely chopped); 1 teaspoon Caster Sugar

servings

0

per serve

0

minutes

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Ingredients

3 teaspoon Olive Oil

1 large Shallot French shallot, finely chopped

2 teaspoon Tomato Paste

2 teaspoon Thyme fresh, chopped

2 teaspoon Rosemary fresh, chopped

1 Bay Leaf fresh

250 milliliter cup Red Wine

500 milliliter packet Beef Stock liquid

1 tablespoon Gelatine powdered

Pepper to taste

20 gram Butter chilled, finely chopped

1 teaspoon Caster Sugar

Equipment

Medium frying pan

Small saucepan

Heatproof jug

Fine mesh strainer

Whisk

Instructions

Heat the oil in a medium frying pan over high heat. Add the shallots and reduce heat to low. Cook, stirring often for 8 minutes or until soft but not golden. Add the tomato paste and cook, stirring for 1 minute. Add the thyme, rosemary and bay leaf and stir to coat. Add the wine and simmer for 10 mins or until reduced by three-quarters.

Meanwhile, place 125ml (1/2 cup) of the stock in a heatproof jug. Sprinkle over the gelatine. Half fill a small saucepan with water and bring to a simmer. Place the jug in the water and set aside, stirring occasionally for 5 minutes or until the gelatin has dissolved.

Add the remaining stock to the frying pan and season with pepper. Simmer for 10 minutes or until reduced by half. Add gelatin mixture and simmer for a further 15 minutes. Strain and discard the onion and herbs. Transfer the sauce to a small saucepan. Season with the sugar.

Remove the warm sauce from the heat and whisk in the butter in batches, making sure each batch has melted before adding the next. Taste and season with salt if needed. Serve.