Red wine jus recipe | Good Food

Red wine jus in a saucepan

2 tsp olive oil
2 shallots
finely chopped
175ml port
175ml red wine
1 rosemary sprig
1 bay leaf
800ml beef stock
2 tbsp butter
pinch sugar

Method

step 1
Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
step 2
Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
step 3
Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
step 4
Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.