Red Wine Sauce Without Beef Stock
If you're looking for the best sauce to serve with roast or steak, this crimson vino jus might be it. A unproblematic, but delicious sauce made with red wine and beef stock.
Jump to:
- Why you'll love it
- What is jus?
- Ingredients
- Instructions
- Top tips
- Serving suggestions
- Leftovers
- Oft asked questions
- You might also like these recipes
- Recipe
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Why you'll love it
- It might take some fourth dimension to make, but information technology'south really easy.
- A great sauce to brand with drippings from roast beef or chicken.
- Perfect with any compact entree, such roasts or steak.
- Jus sounds fancy and impressive, even if it'southward super unproblematic.
- The alcohol in the wine will cook out, and so this red wine sauce is completely alcohol complimentary.
Scan my drove of roast dinner recipes for more than delicious repast inspiration.
What is jus?
Jus is a sauce based on stock, broth or drippings from cooked meat. Jus can be fabricated vegetarian, based on vegetable stock, or made using drippings from roast chicken or roast beefiness.
Most sauces, like gravy, are thickened by using a thickening agent such as flour or cornstarch. With jus, nonetheless, no thickening agent is added, and the sauce is instead cooked for a longer menstruation of time until the sauce is reduced to the desired consistency.
Jus is a lot thinner compared to other sauces, and often takes longer to make. It'south oft considered a effeminateness, simply it's actually easier to make than you might think.
Ingredients
Red wine: Utilize a dry scarlet wine. The alcohol evaporates out of the sauce every bit information technology cooks, but you lot tin use alcohol complimentary vino if you adopt.
Beef stock: Use beef stock, beef drippings, or any other stock or broth. I tend to utilize beef stock if I'one thousand serving the jus with beef, and chicken stock if I'yard serving information technology with chicken.
Garlic + shallots: Adds flavor to the jus. Shallots are mild, small onions, and taste great in this recipe. If you can't find shallots, you can use a small crimson onion instead.
Rosemary + bay foliage: These herbs add some flavor to the jus.
Olive oil: Used to sauté the onions. You can use vegetable oil instead.
Instructions
- Estrus upwardly olive oil in a pot on the stove elevation on medium heat. Add together finely diced shallots and garlic, and sauté for a few minutes until the shallot is soft and translucent.
- Add together ruby wine, bay leafage and a rosemary sprig to the onion, and bring information technology to a simmer. Leave the reddish vino to simmer until it is slightly reduced, about 5-10 minutes.
- Add beef stock or drippings. Gently simmer the jus on low to medium heat until information technology has thickened to your liking. This takes between 10-25 minutes, depending on how you lot like it.
- Add salt and pepper to taste.
- If you desire to proceed the onions in: Remove the bay leaf and rosemary sprig from the pot, then cascade the sauce into a sauce jug.
- If you want a smoothen sauce: Strain the sauce through a sieve to remove whatever chunks of onion, the bay leaf and rosemary. Discard the chunks, and pour the polish sauce into a sauce jug.
- Serve the scarlet wine jus immediately while it's warm.
Top tips
- This sauce will not exist every bit thick as gravy, but information technology will thicken a little as it cooks. Make certain to give it enough fourth dimension to reduce enough.
- I dear to serve this with roast beef. Later removing the roast from the oven, it usually has to residuum for upward to an 60 minutes. This gives you plenty of time to make red vino jus from the beef drippings in the roasting pan.
Serving suggestions
Serve ruby-red wine jus over your favorite compact entree. Here are some of the main courses that I love to accompany information technology with:
- Air Fryer Steak - Ruby-red wine sauce and a juicy steak are perfect together.
- Spatchcock Chicken - This like shooting fish in a barrel roast chicken is perfect with chicken jus.
- Roast Topside of Beefiness - Make red wine jus with the drippings of this juicy beef roast.
Leftovers
Store leftover reddish wine sauce in a sealed container in a refrigerator for up to four days. Reheat the sauce in a pot on the stove peak over medium to low oestrus, and serve information technology warm over your favorite entree.
Leftover roast dinners gustation just every bit good the next day. If you take roast meat or steak leftover equally well as the sauce, you can also make an amazing roast beefiness sandwich with jus.
You tin can also freeze leftover jus for up to iii months. Defrost and reheat, and serve information technology with a future dinner.
Oftentimes asked questions
How exercise yous thicken red vino jus?
Yous thicken jus by allowing it to cook. The liquid will gradually reduce, and get thicker.
Tin you lot brand jus with white wine?
Yes! Jus is commonly made with blood-red wine, but it can as well exist made with white wine. Keep in mind that white vino has a completely unlike flavor, and then the sauce will gustation different than red vino jus.
You might also like these recipes
- Honey BBQ Sauce
- Ginger Scallion Sauce
- Yogurt Dill Sauce
- Strawberry Basil Sauce
- Cheesy Sour Cream Sauce
If you brand this recipe, make sure to post a photograph to Instagram with#hintofhealthy!
Recipe
Ruby Wine Jus
Red wine jus is a simple sauce made from beef stock and ruddy vino. Jus is perfect served with steak or roast beefiness, but you can relish information technology with any roast or entree that you like.
Prevent your screen from going dark
- 1 cup cerise vino
- 1 cup beefiness stock
- i garlic clove
- ii shallots
- i sprig rosemary
- 1 bay leaf
- 1 teaspoon olive oil
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Oestrus upward olive oil in a pot on the stove superlative on medium oestrus. Add finely diced shallots and garlic, and sauté for a few minutes until the shallot is soft and translucent.
-
Add together crimson wine, bay leafage and a rosemary sprig to the onion, and bring it to a simmer. Leave the red wine to simmer until information technology is slightly reduced, about v-10 minutes.
-
Add beefiness stock or drippings. Gently simmer the jus on low to medium heat until it has thickened to your liking. This takes between 10-25 minutes, depending on how you similar information technology.
-
Add salt and pepper to taste.
-
If you want to keep the onions in: Remove the bay leaf and rosemary sprig from the pot, then cascade the sauce into a sauce jug.
-
If you lot want a polish sauce: Strain the sauce through a sieve to remove any chunks of onion, the bay leaf and rosemary. Discard the chunks, and pour the smoothen sauce into a sauce jug.
-
Serve the red wine jus immediately while it's warm.
- Air-condition leftovers for up to 4 days, or freeze for up to three months. Reheat the sauce in a pot on the stove top on medium rut.
Calories: 46 kcal Carbohydrates: 3 1000 Protein: 1 g Fat: 1 g Saturated Fatty: 1 k Sodium: 82 mg Potassium: 155 mg Fiber: 1 k Sugar: 1 1000 Vitamin A: 3 IU Vitamin C: ane mg Calcium: xi mg Atomic number 26: 1 mg
Source: https://www.hintofhealthy.com/red-wine-jus/
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