Balsamic Red Wine Jus
Velvety smooth, rich and flavourful sauce!
Equipment
- Saucepan
- Chopping board
- Sharp knife
- whisk
- Measuring jugs
Ingredients
- 1 large shallot
- 2 garlic cloves
- 4 tbsp balsamic vinegar
- 200 ml red wine
- 200 ml beef stock
- sprig of rosemary
- pinch of salt
- pinch of pepper
- 2 tbsp olive oil
- 1 tbsp butter
Instructions
- 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.
Notes
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!