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Gordon Ramsay Red Wine Jus

Gordon Ramsay Red Wine Jus

Erin Table for Seven
Gordon Ramsay’s Red Wine Jus is made of dry red wine, shallots, thyme, bay leaf, beef bone broth, butter, and flour. It serves 4, takes about 40 minutes to prepare, and adds a flavorful touch to your dishes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Sauce
Cuisine French
Servings 4
Calories 116 kcal

Ingredients
  

  • 1 cup dry red wine
  • ½ cup minced shallots 1 large or 2 medium shallots
  • ¼ teaspoon dried thyme or ½ teaspoon fresh thyme
  • 1 bay leaf
  • 2 cups beef bone broth or stock
  • 1 tablespoon melted butter
  • ½ tablespoon all-purpose flour
  • kosher salt and pepper to taste

Instructions
 

  • Put the wine, onions, thyme, and bay leaf in a small saucepan. Over medium-low heat, bring the mixture to a boil. Then, cook for about 10 minutes, or until it is cut in half.
    Red Wine
  • Bring it back to a boil after adding the broth. For another 15 to 20 minutes, keep cooking until this mixture is cut in half.
    Gordon Ramsay Red Wine Jus Stock
  • Put the mixture through a fine mesh strainer and throw away the solids. Once the sauce has been strained. Put it back in the pot and heat it over medium-low heat.
    Strainer
  • Melt the butter and mix it with the flour in a small bowl until the mixture is smooth. Add this to the pan and whisk it until it gets thick.
    Butter-mix
  • Enjoy right away.
    Pouring red wine sauce

Notes

  • Use a good quality dry red wine: The flavor of the sauce will largely depend on the wine you use. Choose a red wine that you enjoy drinking, as its taste will come through in the sauce.
  • Don’t rush the reduction: When simmering the wine, shallots, thyme, and bay leaf, take your time. Let it reduce by half slowly to concentrate the flavors.
  • Quality beef bone broth or stock: Using a high-quality beef broth or stock will enhance the richness of the sauce. Homemade is great, but store-bought options can work well too.
  • Strain the sauce: Passing the sauce through a fine mesh strainer ensures a smooth and silky texture by removing any solids or bits. This step is essential for a restaurant-quality finish.
  • Adjust the thickness: If you want a thicker sauce, you can add more butter and flour mixture. Just remember to whisk it well to avoid lumps.

Nutrition

Calories: 116kcalCarbohydrates: 7gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 71mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 93IUVitamin C: 2mgCalcium: 13mgIron: 0.5mg
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