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Red wine jus in a saucepan

Red wine jus

A star rating of 4.8 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 270ml (6-8 servings)

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
Nutrition: Per serving (8)
NutrientUnit
kcal126
fat6g
saturates3g
carbs3g
sugars3g
fibre0.2g
protein4g
salt0.2g
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Ingredients

  • 2 tsp olive oil
  • 2 shallots, finely chopped
  • 175ml port
  • 175ml red wine
  • 1 rosemary sprig
  • 1 bay leaf
  • 800ml beef stock
  • 2 tbsp butter
  • pinch sugar

Method

  • 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.

  • STEP 2

    Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.

  • STEP 3

    Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.

  • 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.

Goes well with

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Overall rating

A star rating of 4.8 out of 5.17 ratings
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