Simon Sandall

Red Wine Jus

Preparation info
  • Makes about

    875 ml

    • Difficulty

      Easy

Appears in
Boronia Kitchen: The Cookbook
Boronia Kitchen

By Simon Sandall

Published 2023

  • About

Ingredients

  • 1 tbsp vegetable oil
  • 3 eschalots, peeled, thinly sliced
  • 125 ml (

Method

  1. Heat the oil in a saucepan over medium heat. Add the eschalot. Cook, stirring, for 5 minutes or until golden brown.
  2. Add red wine, port, thyme and rosemary to the pan. Bring to a simmer and cook, scraping pan with a wooden spoon or spatula to dislodge any bits cooked onto the base, for 5 minutes or until reduced by half.
  3. Add the demi-glace to the pan a