- Serves4
- Cook time20 minute
- Prep time5 minute
Rich red wine jus made with shallots, garlic, rosemary and beef stock – a fragrant sauce to elevate roasts, steak or Sunday dinners.
Ingredients
- 2 tsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 cup (250ml) red wine
- 1 cup (250ml) salt-reduced beef stock
- 1 tsp wholegrain mustard
- 4 sprigs rosemary
- 30g butter, chopped
- Pinch of brown sugar
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Heat oil in a medium frying pan over medium heat.
Step 2
Add shallot and garlic and cook, stirring, for 2 mins or until shallot softens.
Step 3
Add wine and bring to a simmer. Cook, stirring occasionally, for 5 mins or until wine reduces by half.
Step 4
Add stock, mustard and rosemary sprigs.
Step 5
Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5-8 mins or until sauce thickens slightly.
Step 6
Add butter and sugar and stir to combine. Season.
Step 7
Strain through a fine sieve. Place in a serving jug to serve.
Recipe tip
At the end of cooking, stir in any resting juices from the accompanying meat for extra flavour.
Red wine jus pairs well with steak, roast beef and lamb. It’s also delicious drizzled over mashed potatoes or roasted vegetables.
Ingredient tip: You can swap shallot for a ½ red onion and rosemary for thyme.
Red wine jus recipe
A glossy red wine jus is one of those simple sauces that can instantly elevate a meal. By gently reducing red wine with stock, aromatics and herbs, you create a light, glossy sauce that’s rich in flavour without being too heavy. Finished with butter for shine and a smooth texture, it’s a simple way to bring restaurant-style flavour to your home cooking.
It’s simple to prepare and relies on everyday ingredients, yet delivers a result that feels special and is a great red wine jus for steak. The key is allowing enough time for the wine to reduce properly, which intensifies the flavour and creates a balanced sauce.
How to make red wine jus
Start by softening shallots and garlic in olive oil to build a flavour base. Add some red wine and simmer until reduced by half, allowing the liquid to concentrate and the alcohol to cook off.
Stir in beef stock, wholegrain mustard and rosemary, then continue to simmer until the sauce thickens slightly. Add a knob of butter and a pinch of brown sugar to balance it all out and strain for a silky, refined jus ready to serve.
How to serve red wine jus
Red wine jus is traditionally served with roast beef or steak with mash, but it also works well with other proteins like lamb or duck and even grilled mushrooms. Spoon it over sliced meat just before serving so it blends with any resting juices.
You can also pair jus with creamy mashed potatoes, roasted vegetables or simple greens, adding richness without overpowering the dish. When entertaining, pour the warm jus into a small jug so it can be added at the table.
FAQs
Red wine jus
- Serves4
- Cook time20 minute
- Prep time5 minute
Ingredients
- 2 tsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 cup (250ml) red wine
- 1 cup (250ml) salt-reduced beef stock
- 1 tsp wholegrain mustard
- 4 sprigs rosemary
- 30g butter, chopped
- Pinch of brown sugar
Method
Step 1
Heat oil in a medium frying pan over medium heat.
Step 2
Add shallot and garlic and cook, stirring, for 2 mins or until shallot softens.
Step 3
Add wine and bring to a simmer. Cook, stirring occasionally, for 5 mins or until wine reduces by half.
Step 4
Add stock, mustard and rosemary sprigs.
Step 5
Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5-8 mins or until sauce thickens slightly.
Step 6
Add butter and sugar and stir to combine. Season.
Step 7
Strain through a fine sieve. Place in a serving jug to serve.