Beef and Veal Jus/Gravy

In the basic recipe, the beef and veal jus start out as stocks and are then reduced to a sauce consistency for other recipes. I’ve found a sauce which will cut out all of this and is an instant jus to use as a base sauce in many of the recipes that need veal or beef jus. Madeira Wine Gravy or White Wine Gravy are both made by Crosse & Blackwell in their Bonne Cuisine range, and should be available in just about every supermarket or grocery shop. The Madeira flavour gives good body and, when made, has a lovely, glossy finish. My only advice is to mix them with 450 ml (3/4 pint) of water instead of 300 ml (10 fl oz). This way, when slow-braising or stewing, there’s room for reducing without them becoming too thick.