Preparation info

  • Makes

    1 l

    • Difficulty


Appears in

The Quality Chop House

The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

A crucial part of our brown butter jus, this is simple to make and brings a delicious depth of flavour to meat dishes.


  • 1.5 l dark chicken stock
  • 1 l dark beef stock
  • 250 ml


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.