Red wine jus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 270ml (6-8 servings)
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.
