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Beef Sauce
Preparation info
- Makes
1 l
- Difficulty
Easy
Appears in
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
A crucial part of our brown butter jus, this is simple to make and brings a delicious depth of flavour to meat dishes.
Ingredients
1.5 l 1 l 250 ml
Method
Combine the stocks, port and wine together. Bring to the boil over a medium heat, then turn down to a simmer. Leave the stock to reduce by two thirds, skimming off any fat that rises to the surface.
You should end up with a rich, full-bodied sauce that is almost sticky in texture. Chill and store in the fridge for up to 4 days, or freeze the sauce in sandwich bags for later use.