– 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.