Meat Jus

Preparation info

  • Difficulty


  • Makes about

    1½ cups

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 5 cloves garlic, crushed
  • ½ cup white wine
  • 1 cup Veal Stock or Rich Brown Chicken Stock
  • 3 sprigs fresh thyme
  • kosher salt and freshly ground pepper


Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until they turn golden brown, 5 to 7 minutes. Add the white wine, raise the heat, and boil until the liquid is thickened and almost syrupy, about 5 minutes.

Add the veal or brown chicken stock and the thyme. Simmer for 15 minutes, or until the jus coats the back of a spoon. Season with salt and pepper to taste. Strain and reserve the jus until needed.