Red Wine Jus

Make a rich and flavorful red wine jus with shallots, garlic, and fresh thyme, perfect for pairing with steak, roast beef, or lamb. This easy pan sauce combines red wine, beef stock, and meat drippings to create a glossy, restaurant-quality finish for your meals.

Ingredients

• 1 tbsp (15 g) unsalted butter
• ½ tbsp sunflower oil
• 2 shallots, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 tsp plain (all-purpose) flour
• 120 ml (½ cup) red wine
• 180 ml (¾ cup) beef stock (or water plus two beef stock cubes)
• ¼ tsp salt (plus more to taste)
• ¼ tsp black pepper (plus more to taste)
• Optional: pan drippings or oils left after cooking steak (highly recommended)
• 1 tbsp fresh thyme leaves

Instructions

1. Heat the fat – In a medium frying pan, heat the butter and sunflower oil over medium heat until the butter melts.
2. Cook the shallots – Add the chopped shallots and cook for 2–3 minutes until softened.
3. Add garlic – Stir in the minced garlic and cook for 30 seconds, stirring often.
4. Incorporate the flour – Sprinkle in the flour and cook for another 30 seconds to eliminate the raw taste.
5. Add liquids – Pour in the red wine while stirring, followed by the beef stock, half the salt, and half the pepper.
6. Simmer – Bring to a boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally, until the sauce has reduced by about one-third and thickened.
7. Enrich with drippings – If serving with steak, stir in any pan drippings or oils for added depth of flavour. Let bubble for a few seconds.
8. Finish – Turn off the heat, stir in the thyme, taste, and adjust seasoning with the remaining salt and pepper if needed.

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Tips

• Use a good-quality dry red wine for the best flavour—Cabernet Sauvignon, Merlot, or Shiraz work well.
• Reduce the sauce slowly to concentrate flavour without burning.
• Fresh thyme is preferred, but dried thyme can be used (use 1 tsp).
• For a smoother sauce, strain through a fine sieve before serving.

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Variations and Substitutions

• Alcohol-free – Replace wine with grape juice plus 1 tsp balsamic vinegar.
• Stock options – Use chicken or vegetable stock for a lighter flavour.
• Herb swaps – Try rosemary or tarragon instead of thyme.
• Extra richness – Whisk in a small knob of cold butter at the end for a glossy finish.

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FAQs

Can I make it ahead?
Yes. Make up to 3 days in advance and store in the fridge. Reheat gently before serving.

Can I freeze it?
Yes, freeze for up to 2 months. Thaw overnight in the fridge and reheat over low heat.

Will it work with white wine?
Yes, but the flavour will be lighter and less robust—best with poultry or fish.

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Serving Suggestions

• Perfect with steak, roast beef, or lamb chops.
• Drizzle over mashed potatoes or roast vegetables.
• Use as a dipping sauce for crusty bread.

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Why You’ll Love This Recipe

• Rich, restaurant-quality flavour in under 20 minutes.
• Simple ingredients you likely have on hand.
• Versatile – pairs beautifully with meats, vegetables, and sides.
• Easy to make ahead for stress-free entertaining.