Red Wine Jus

Preparation info

  • Makes

    250 ml

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 50 ml/2 floz/¼ cup corn oil
  • 2 carrots, cut into 2.5/1in cubes
  • 1 stick celery, cut into 2.5/1in cubes
  • 1 leek, cut into 2.5/1in cubes
  • 1 large shallot, cut into 2.5/1in cubes
  • 1 Bramley apple, cored but not peeled and cut into 1cm/½in dice
  • 200 ml/7 floz/scant 1 cup red wine
  • 150 ml/5 floz/ cup apple juice
  • 1.2 litres/2 pints/1 quart lamb jus
  • 1 clove garlic, split
  • 2 sprigs thyme
  • salt and pepper
  • sugar, to taste


    Heat the oil in a heavy saucepan and sauté the vegetables, not the apple, for 6-7 minutes or until light golden brown. Add the apple and cook for 2 minutes.

    Pour the red wine and apple juice into the pan and scrape up any sediment from the bottom using a wooden spoon. Bring to the boil and simmer until reduced by half.

    Add the lamb jus, garlic and thyme. Bring to a slow simmer and cook for 20 minutes. Pass through a fine sieve, season to taste and, if the mixture is a little bitter, add some sugar.

    Leave to cool, partially covered by plastic film to ensure the steam escapes. Once cool, cover tightly and place in the fridge for up to 1 week. The jus will set and needs to be brought back to warm room temperature to serve.