Red wine jus


  • Veal Stock
  • 1/2 that amount in red wine
  • 2 French shallots
  • 4 sprigs rosemary
  • 3 Bay Leaves


    step 1

    Place all the ingredients except for the veal stock in a sauce pan over a low flame and reduce by half. I usually make a little pen mark on the outside of the pot, so I know when it is half.

    step 2

    Add the veal stock and reduce that amount by half again.

    step 3

    Strain, portion and freeze and use as required for your next dinner party.

    step 4

    A little more than a tablespoon is all that is needed per serving of duck, beef, lamb, venison etc; so you should have enough here for a few dinner parties.