Red Wine Jus Gravy Recipes

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RED WINE JUS



Red wine jus image

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

Provided by Good Food team

Categories     Condiment

Time 35m

Yield Makes 270ml (6-8 servings)

Number Of Ingredients 9

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

Steps:

  • Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
  • Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
  • Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
  • 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.

Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

RED WINE REDUCTION SAUCE



Red Wine Reduction Sauce image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste

Steps:

  • Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
  • Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
  • Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

RED WINE JUS GRAVY



Red Wine Jus Gravy image

This is the most wonderful gravy for roasted beef or lamb! it has a strong flavour and suits most roast vegetables too! Enjoy this combined with caramelised onions

Provided by limecat

Categories     Sauces

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
3 garlic cloves, crushed
2 cups beef stock
1 1/2 cups red wine
1 tablespoon brown sugar

Steps:

  • Lightly brown the garlic in oil.
  • Add all the other ingredients and lightly boil until reduced to 1/3, about half an hour.
  • Optional but very good! add a half carrot, 1/4 onion and some celery or leek to add flavour.
  • Strain the jus and serve hot over meat and vegetables.
  • Remember, you can vary this recipe by adding caramelised onions!

Nutrition Facts : Calories 129.7, Fat 3.6, SaturatedFat 0.6, Sodium 451.3, Carbohydrate 6.5, Fiber 0.1, Sugar 3.9, Protein 1.6

RED WINE GRAVY



Red Wine Gravy image

Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.

Provided by Food Network

Categories     condiment

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
3 medium red onions (12 ounces), peeled, halved, then thinly sliced thinly
1 cup red wine, such as Pinot Noir or what you have to drink at home
1 tablespoon vegan Worcestershire sauce (no anchovies)
1 teaspoon dried thyme
4 cups vegetable stock, plus more as needed
2 tablespoons cornstarch mixed with 2 tablespoons water
Seasoning

Steps:

  • In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
  • Now stir in the vegetable stock and the cornstarch mixture.
  • Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

VEGETARIAN RED WINE GRAVY



Vegetarian red wine gravy image

Going meat-free doesn't mean missing out on a sumptuous sauce for roast dinners - mushroom ketchup adds depth to this version

Provided by Good Food team

Categories     Condiment, Dinner

Time 30m

Number Of Ingredients 9

2 tbsp oil
2 large onions , cut into wedges
2 carrots , roughly chopped
2 celery sticks, roughly chopped
2 bay leaves , torn
2 tbsp flour
400ml red wine
400ml vegetable stock
2 tbsp mushroom ketchup

Steps:

  • Heat the oil in a saucepan. When hot, add the onions, carrots, celery and bay, and cook gently for 10-15 mins until soft. Remove the bay leaves.
  • Add the flour and cook for 3-4 mins until brown. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins until the gravy has thickened. Strain through a sieve, stir through the mushroom ketchup and season to taste.

Nutrition Facts : Calories 208 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

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