Red wine jus is an easy but scrumptious sauce made with beef broth and red wine. You can also store the red wine jus in an airtight container in the wine coolers, you might think what are wine coolers? These are refrigerators mainly designed to keep your wine refrigerated to an ideal temperature. If you are trying to find the best sauce to serve with hearty or savoury meats, red wine jus is the best pick.
Red wine jus is quick to make unlike other recipes and does not need much time to get cooked. You might wonder how to make a red wine jus that’s as delicious as the one from your famous steak eatery? Here you can find everything about red wine jus from making to storage.
How to make red wine jus
Garlic, red wine,(a full-bodied red like a Shiraz or Cabernet Sauvignon is prefered but you can also use a Chianti or Bordeaux according to your choice), beef broth ( use store-bought or homemade), butter (you can use salted or unsalted butter), rosemary (certainly use fresh rosemary as it tastes far better but you can also use dried in a pinch), cornstarch (used as a thickening agent).
For the sauce, you will need a knife, cutting board (to chop rosemary leaves), a whisk, a wooden spoon, and a saucepan.
Making of red wine jus
Heat the olive oil on medium flame in a medium saucepan. Add the garlic once the oil starts shimmering and wait till the garlic turns brown. Add cornstarch and stir it well unless the garlic is overlaid.
Add liquid and whisk gradually in the wine and beef broth. Stir it continuously and cook the mixture until it gets reduced to half. This would take almost 5 to 6 minutes.
For finishing the red wine jus, mix in rosemary and butter unless the butter melts. Taste the jus and add a pinch of salt and pepper for seasoning to taste. Keep the sauce heated on low flame unless you’re ready to serve it.
This jus wouldn’t be a thick gravy, though it would reduce as it cooks. You just need to give it the time it requires to thicken adequately to overlay the spoon’s back well. You can serve the sauce with the chilli coffee-rubbed steak, chipotle coffee crusted rack of lamb or herb-crusted rack of lamb.
Storage and reheating of red wine jus
Serve the sauce straight away but if any red wine sauce is leftover, keep it in an airtight container for refrigeration for some days. It’s essential to recognise that it is made with beef broth, so keeping it overextended is likely not a better idea. Store it for two to three days. Reheat in a pan on low flame until it gets warmed.
Red wine is delicious and rich in bold taste, making it a scrumptious complement to all the hearty meats you like. It’s outright lavish, and it would take your feast to a next level.