RED WINE JUS
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
Yield Makes 270ml (6-8 servings)
Number Of Ingredients 9
- 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
PRIME RIB ROAST WITH RED WINE AU JUS
- Preheat the oven to 450 degrees F.
- Season the prime rib roast liberally with salt and pepper, then place it on a rack set inside a roasting pan and roast for 30 minutes. Turn down the oven temperature to 350 degrees F and roast until an instant-read thermometer inserted into the thickest part of the roast reads 130 degrees F for medium-rare, about 1 1/2 hours. Transfer the meat to a platter and tent with foil to keep warm.
- Place the roasting pan on top of the stove. Turn 2 burners to high heat, add the butter to the pan and use a wooden spoon to stir and scrape the bottom of the pan. Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes. Whisk in the rosemary and season with salt and pepper.
- Slice the meat between the bones into individual steaks and serve each with the red wine au jus.
RED WINE REDUCTION SAUCE
- 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
CHICKEN AND RED WINE SAUCE
- Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g
RED WINE JUS RECIPE
Put those steak pan juices to work with this amazing red wine jus. It's tangy, rich and decadent. The addition of beef stock ensures it stretches far enough that everyone has plenty!
Provided by Nicky Corbishley
Number Of Ingredients 11
- Add the butter and oil to a frying pan and heat over a medium heat.
- When the butter has melted, add the shallot. Cook for 2-3 minutes until the shallots are just starting to soften.
- Add the garlic and cook, stirring often for another 30 seconds.
- Stir in the flour and cook for a further 30 seconds.
- Add in the red wine while stirring, then add in the beef stock plus half the salt and pepper.
- Stir again and bring to the boil. Simmer for 10-15 minutes, stirring occasionally until thickened and reduced by one third.
- If you've cooked steak to go with this sauce, add any oils/meat-drippings that are left in the pan after cooking your steak to the jus. Stir together and bubble for a few seconds, then turn off the heat.
- Stir in the thyme, then taste for seasoning. Add in the remaining salt and pepper if required.
Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 413 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY
Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary
Provided by Evelyn Liu
Yield 4 servings
Number Of Ingredients 22
- Preheat the oven to 180˚C (350˚F).
- Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
- Season each side of the duck breast with 1 teaspoon of salt and pepper each.
- Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
- Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
- For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
- For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
- Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
- Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
- To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
- Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams
RED WINE JUS
great with lam and beef
Provided by sara66
Yield Serves 10
Number Of Ingredients 0
- panfry shallots -caramelise
- add port wine and herbs reduce by half
- add stock and reduce by half
- strain thru sieve and bring back to boil and when all done remove from heat and add butter
- season to taste
RED WINE JUS GRAVY
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
Yield 4-6 serving(s)
Number Of Ingredients 5
- 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
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Top Asked Questions
How do you cook with red wine jus?A rich and silkly red wine jus, perfect for pairing with red meat. Elevate your meal to something restaurant-worthy! Heat the oil in a saucepan over medium-high heat. Add the bacon and cook until it’s starting to crisp. Add the onion and cook for a further 4-5 minutes until softened.
Can I add herbs to my red wine jus recipe?Add red wine in with the cooked shallots and bring to the boil. Lower to medium heat and allow the wine to simmer until it has reduced by half. I like to add sprigs of fresh herbs, thyme or rosemary to my red wine jus recipe, as they go so well with beef and lamb. But you can add any herbs you like? We like to use the Knorr beef stock pots.
What is red wine jus sauce?Red wine jus is a pan sauce flavoured with red wine. This delicious sauce is a great way to add extra flavour to your lamb or beef dishes. It's also perfect for dressing up a grilled steak, roast beef or roasted vegetables. With minimum prep time and cooking time, it's so quick and easy to make that there's no excuse not to try this rich sauce.
Can you make jus with white wine?Yes! Jus is commonly made with red wine, but it can also be made with white wine. Keep in mind that white wine has a completely different flavor, so the sauce will taste different than red wine jus. If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!