This Balsamic Red Wine Jus is super easy to make and incredibly delicious. The sauce is velvety smooth and full of flavour. All you need is balsamic vinegar, red wine, beef stock, shallots, garlic and rosemary.
This is one of my favourite sauces ever it is great with a juicy steak or flavourful duck breast. I love me a sauce, I hate dry food and am always looking for something to soak up my rice, potatoes or other! Try this Balsamic Red Wine Jus the next time you make a steak and want to try something new or impress someone new.
What do i need?
Balsamic vinegar – This is going to give your sauce a delicious rich tang. Reduce it to a bubbling syrup before adding in the wine.
Red wine – I tend to use whatever wine I am drinking with my meal and haven’t run into any problems yet! That being said, try and go for a full bodied red like a Bordeaux or Burgundy.
Shallots and garlic – 2 of my favourite ingredients are essential components of this dish.
If you don’t have homemade beef stock stock you can use store bought or a stock pot. My favourite is the Kallo organic stock pot.
Rosemary – If you don’t have a live rosemary plant I highly recommend it if you have a garden or balcony or even indoors. They come in very handy for recipes like these!
Unsalted butter is what is going to give you the velvety smooth outcome you want. Just whisk it in at the end!
Measure out your stock, vinegar and red wine. Wash the rosemary, slice the shallots and smash the garlic cloves with your fist or the back of a knife.
Put the saucepan on the heat and allow to heat for 2 minutes before adding the olive oil and shallots to fry. Keep stirring as the shallots sauté in the oil ensuring not to burn or over brown them. After 1 minute add the smashed garlic and rosemary and sauté for 1-2 minutes more.
Now add the balsamic vinegar and stir ensuring it doesn’t burn. When the mix is a syrup (2-4 minutes) get ready to add the wine.
Add the red wine stir and allow the alcohol to evaporate (about 3 minutes) and leave to reduce slightly approximately 2 minutes.
Next add the stock and allow to come to the boil, then turn the temperature down to low and reduce by at least half. This will be about 10-15 minutes just keep an eye on it and taste if unsure.
Finally, remove the smashed garlic and rosemary stick and then season to taste with salt and pepper, add the butter and whisk.
If you want a smooth sauce run the sauce through a sieve to collect the shallots and fallen rosemary leaves. I like to leave mine in because the shallots are simply delicious!