270mls (4 serves)
This sauce is slowly simmered to intensify the flavours of the red wine, beef stock, garlic & shallots. This thick reduction is a marriage of flavours that creates a dark, rich and velvety Red Wine Jus. Traditionally chefs use it sparingly, as it requires a lot of work, but the reward is having your guests sigh with pleasure. 270mls (4 -6 serves)
Brilliant for dinner parties & special occasions,
Perfect for-
Pour over duck
Veal
Beef
Chicken
Kangaroo
Venison
RECIPES:
- Pistachio Crusted Rack of Lamb with Red Wine Jus
- Seared duck with Red Wine Jus, pear chips with cauliflower & carrot puree
BLOG -
Why add butter to Red Wine Jus before serving....