Red wine jus in a saucepan

Red wine jus

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(8 ratings)

Prep: 5 mins Cook: 30 mins


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

Nutrition and extra info

  • Freezable

Nutrition: Per serving (8)

  • kcal126
  • fat6g
  • saturates3g
  • carbs3g
  • sugars3g
  • fibre0.2g
  • protein4g
  • salt0.2g
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  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 175ml port
  • 175ml red wine
  • 1 rosemary sprig
  • 1 bay leaf
  • 800ml beef stock
  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  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.

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

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

  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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Comments, questions and tips

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29th Dec, 2019
This really is a fantastic jus. Real depth of flavours and relatively easy to make whilst preparing a tenderloin or steak etc.
18th Nov, 2019
Absolutely fab, real depth of flavour and found this really easy to make
28th Apr, 2019
I added this to a lamb dish and it was excellent. I wasn’t expecting much as I didn’t have any meat juices or fresh stock to add but even with a knorr stock pot the flavour was fantastic. Highly recommend if you’re looking for a quick sauce to accompany red meat.
16th Apr, 2016
5 stars !!!! I made this last night and it was ABSOLUTELY delicious! I only had store bought Beef stock so I added some pan juices from the steak after it rested, just before I returned to the stove after straining. It is easy, easier than I ever thought it would be. Another great BBC recipe, thank you !! Serina Australia
20th Jun, 2015
This is by far and away the best red wine jus recipe I have ever tried, and use it with duck, venison and beef. Absolutely delicious and easy.
1st May, 2013
Grabbed a couple of venison steaks and thought they'd be nice with a red wine jus, roast carrots, roast potatoes & green beans. Followed the recipe here, although I rarely measure stuff, just guess. But even so, the result was delicious. Thanks for sharing. It's simple to make and lip-smackingly good!
22nd Oct, 2012
i made this up last night, albeit just for 2 people, i also used rich homemade chicken stock as i was serving it with chicken and it was lovely. i always keep "caramelised onions" in the freezer which i use for my onion/goats cheese tart...will definitely make again and again and again...thank u for the recipe.
meggerrington's picture
6th Apr, 2020
I don't have any port, is there something else I can use or double quantity of wine maybe? Also - am I able to make this the day before?
Esther_Deputyfoodeditor's picture
7th Apr, 2020
Hello! Esther from the food team here. You could use a double quantity of wine or you could use marsala, madeira or a sherry instead. Thanks so much for your question.
fetherstonhaugh's picture
14th Dec, 2019
Anyone know if this freezes well?
lulu_grimes's picture
16th Dec, 2019
Hello, Yes this recipe does freeze.
Robert john
2nd Dec, 2014
Can I make this red wine jus the night brfore
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