Name: Red Wine Jus Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: french
Ingredients: 1 tbs oil; 2 eschalots roughly chopped; 175 ml port; 175 ml red wine; 1 sprig fresh rosemary; 1 bay leaf; 750ml Beef Style Liquid Stock; 1 tsp salt *to taste; 2 tsp butter

by auds Last updated on 04/11/2025

This is a combination of different recipes I have tried and this is the one that I found the best.

- auds

Ingredients

1 tbs oil
2 eschalots roughly chopped
175 ml port
175 ml red wine
1 sprig fresh rosemary
1 bay leaf
750ml Beef Style Liquid Stock
1 tsp salt *to taste
2 tsp butter

Method

Step 1

Put enough oil in a pan to just coat the shallots, then caramelise them.
Step 2

Add port, red wine and herbs, bring to boil. Simmer and reduce by half.
Step 3

Add stock and reduce by half again, to a consistency that will coat a spoon.
Step 4

Taste regularly and add a pinch of salt, if needed.
Step 5

Remove pan from heat and strain jus through a fine sieve.
Step 6

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

Recipe Notes

from Australia’s Best Recipes team

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.