Red wine jus recipe

This Red Wine Jus Recipe will become a staple in your kitchen. This sauce is rich and flavorful. It pairs perfectly with a pan-seared steak or a grilled one. The base of my red wine reduction sauce is steak drippings, which are then complemented by fresh ingredients and herbs to create an intensely satisfying sauce.

Red Wine Jus Recipe

This red wine sauce reduction was created because I wanted a sauce pairing well with a juicy, tender steak. The drippings from the bottom are perfect for making a reduction sauce.

The perfect reduction is precisely what it sounds like ingredients are reduced as flavors intensify. This sauce is silky, concentrated, and perfect for beef, lamb, or roasted vegetables. ).

How to Make Red Wine Jus

Add the drippings of a newly cooked steak into a pan on medium heat. If you don’t have any steak drippings on hand, melt some butter in a cast iron skillet. Add garlic and shallots, and stir for 1 minute to soften.

Add the red wine, beef broth, balsamic, and thyme leaves. Bring liquids to a rapid boil over medium heat.

Reduce the wine mixture for 3 to 5 minutes until it thickens.

Reduce the heat and remove the thyme. Add butter.

Add salt and pepper to taste.

Red Wine Recipes Tips

Red wine reduction sauce is best made by drinking wine instead of cooking it. You will taste the difference!

You can use 1 Tablespoon of butter instead of steak drippings to melt the garlic and shallots in the pan.

Continuously monitor the heat when making a sauce in a pan. If the sauce breaks, the fat’s smoke point when added wine was likely too high.

Remove the sauce from heat immediately if you see it starting to crack. Start whisking vigorously.

How to choose a glass of red wine for sauce for steak

The sauce will take on different flavors depending on your chosen wine. I like to use red wines with a lot of body, such as Merlot or Cabernet Sauvignon. These full-bodied wines have a fruity taste with notes of plums, cherries, and currants.

These wines can also have spicy notes like cardamom, anise, or ginger. These wines are typically made from Syrah grapes, Grenache grapes, Petite Syrah grapes, Malbec, or Zinfandel.

You can make the sauce lighter using a French Cotes du Rhone, a Chianti, or a Pinot Noir. These wines tend to be lighter, with earthy notes like oak or smoky flavors because of the thinner grape skins.

You can use any flavors you like for the red wine reduction sauce.

Does red wine reduction sauce contain alcohol?

Some alcohol is removed by simmering the wine, but not all. After 15 minutes, about 40% of the alcohol will remain. You can omit red wine by adding 1/2 cup of beef stock to the recipe and reducing it. If you can find non-alcoholic wine, you can substitute it in this recipe.

What happens when you add red wine to a sauce or a soup?

The sauce is given a more prosperous, robust flavor by red wine. Add red wine to sauces after vegetables (in this instance, shallots and garlic) have softened.

What does it mean when you reduce a sauce with wine?

Reduction is thickening liquids and intensifying their flavor by boiling or simmering. When reducing a sauce, it is best not to cover the pan as this allows the vapors from the pan to escape. The more red wine that is heated, the faster it will reduce.

Does red wine reduction contain gluten?

The sauce is thickened not by adding thickener but by reducing the amount. This sauce is gluten-free, as wine does not contain any gluten.

How long can red wine be reduced?

The red wine pan sauce will keep in the refrigerator for four days or in the freezer for six months. It is best to reheat the sauce on low heat and bring it slowly back to temperature.

Can I freeze red Wine Reduction Sauce?

You can store red wine reduction sauce in a freezer pouch or an airtight container and add it to your freezer. Pour red wine reduction into plastic ice-cube trays and freeze. Transfer the frozen cubes to freezer bags. You can freeze red wine sauce for up to 12 months.

What to serve with red wine sauce

Reverse-Sear Ribeye Steak

Air Fryer Rib

Sous Vide Pork Chops

Grilled Lamb Chops

When I plate a meal individually, I find that a small pool of red wine sauce with juicy beef on a platter is the most Instagrammable! The sauce looks fantastic in a gravy vessel, where everyone can put as much as they want. Pair my red wine reduction with these delicious recipes!

Instructions

Add the drippings of a newly cooked steak into a pan on medium heat. If you don’t have any steak drippings on hand, melt some butter in a cast-iron skillet. Add garlic and shallots, and stir for 1 minute to soften.

2 Tablespoons of drippings (from steak) 1/4 cup minced shallots One Tablespoon of minced garlic

Add the red wine, beef broth, balsamic and fresh thyme. Bring liquids to a rapid boil over medium-high heat.

1 Tablespoon of balsamic vinaigrette, Two sprigs of fresh thyme. One cup beef stock. One cup of red wine.

Reduce the wine mixture for 3 to 5 minutes until it thickens.

Reduce the heat and remove the thyme. Add butter.

3 Tablespoons of butter

Add salt and pepper to taste. Enjoy!

Four tablespoons of roughly chopped parsley leaves

NOTES

Red wine reduction sauce is best made by drinking wine, not cooking. You will taste the difference!

You can use 1 Tablespoon of butter instead of steak drippings to melt the garlic and shallots in the pan.

Continuously monitor the heat when making a sauce in a pan. If the sauce breaks, the fat’s smoke point when the wine is added is likely too high.

Remove the sauce from the heat immediately if it starts to crack. Begin to whisk vigorously.