Red Wine Jus

• active time: 00:20

Ingredients

1 tbs oil

2 shallots roughly chopped

175 mls port

175 mls red wine

1 sprig fresh rosemary

1 bay leaf

750 mls beef stock (liquid)

1 tsp salt *to taste

2 tsp butter large

Directions

Put enough oil in a pan to just coat the shallots, then caramelise them.

Add port, red wine and herbs, bring to boil. Simmer and reduce by half.

Add stock and reduce by half again, to a consistency that will coat a spoon.

Taste regularly and add a pinch of salt, if needed.

Remove pan from heat and strain jus through a fine sieve.

Return to stove and bring to a boil. Remove from heat and melt in butter.

Notes

Using homemade and not stock cubes is important as this is where most of the flavour comes from. Don't add too much salt as when reducing, the salt content will be more obvious. Leftover jus can be frozen.