Description
A rich, glossy, and deeply flavorful sauce made from pan drippings, stock, and aromatics. This classic French jus is the perfect way to elevate any roasted meat dish.
Ingredients
Scale
For the Crust:
- Pan drippings from a roast
- 1 small shallot, finely minced
- 1 cup dry red wine
- 2 cups high-quality beef stock
- 1 sprig fresh thyme
- 1 tablespoon unsalted butter, cold
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
1. Prepare the Crust:
- After removing your roasted meat from the pan, place it over medium heat. Add the minced shallot and cook for 1-2 minutes until fragrant.
- Pour in the red wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half.
- Add the beef stock and thyme sprig. Bring to a simmer and let it reduce until the sauce coats the back of a spoon, about 15-20 minutes.
- Strain the sauce through a fine-mesh sieve into a clean saucepan. Discard the solids. Whisk in the cold butter until the sauce is glossy. Season with salt and pepper. Serve immediately.
Notes
You can customize the seasonings to taste.