Red Wine Jus


–       250ml red wine (Shiraz)

–       100ml beef stock – If you prefer homemade stock see the following recipe.

–       20ml soy sauce

–       1 spoon seeded mustard

–       2 sprigs fresh rosemary

–       1 teaspoon cornflour – Optional


Technically Au jus is French for “with it’s own juice” however the term is widely used in western style cooking to mean a light sauce served either over meat or on the side.  This recipe uses a little cornflour at the end to thicken the sauce.   We find it has minimal effect on the overall flavour.

To make this Red Wine Jus pour red wine into a saucepan and on a low heat reduce it by half, about 15 minutes.  Next add beef stock and all other ingredients.  Again, reduce the liquid by half again.  The sauce should have a strong rich fragrance..  If you prefer it thicker, now is the time to add the cornflour.  Once the sauce is to the thickness you like, remove from heat, pour through a sieve and into jug ready to serve.