May 27, 2020

Learn how to make a red wine jus and impress your dinner party guests with this delicious twist on the conventional wine-based meat enhancer.

Whether you’re planning a dinner party or something a little more romantic with your significant other, you want to be bold and brave. You want to deliver a mouth-watering menu that lingers long after the last bite. You want to impress, and we want to help you.

We’re confident that sharing a bottle of our wine with your guests will help, but we can offer more than a wine recommendation.

Our red wine jus recipe is just what you need to cap off your perfect meal in style – whether it’s a succulent beef dish or a vegetarian feast.

Read on to see how to make one for yourself…

Choosing the red wine for your jus

First, you need to choose your wine. Getting this right is key if you really want to wow your dinner guests. Yet, many people get this wrong. Don’t fall into that trap.

Some people think it’s a good idea to cook with wine they wouldn’t drink, but this a myth. Cooking wine removes the alcohol, concentrating the flavours of the wine’s body – both the good and bad (depending on the quality you’ve chosen). This is why you still want to use a high-quality wine bursting with an array of fruity undertones that will complement your meals – a sumptuous Cabernet Sauvignon or Merlot will stand you in good stead, for example.

Of course, you’ll be wanting to serve your dinner party food with a glass of your chosen red wine too. Don’t worry, our recipe uses about half a large glass of wine – so there’ll still be plenty to share around.

Ingredients for your red wine jus

Want to know a secret? The red wine jus that is set to impress your dinner party guests is actually simple to make. There’s no need to tell them that though. Let them marvel at the fact it’ll bring life and flavour to your meal. 

You should use the following ingredients for four servings of red wine jus:

  • 125ml dry red wine
  • 125ml beef stock (or vegetable) 
  • 2 tbsp of butter
  • 2 cloves of garlic
  • A few sprigs of fresh rosemary
  • Salt and pepper to taste

Optional:

  • Bay leaves
  • Diced shallots
  • Pinch of sugar

Each ingredient of your perfect red wine jus has a role to play, so it’s important not to substitute or remove ingredients if you want to achieve the ultimate taste sensation.

How to make your red wine jus: Step-by-step

You’ll want to start making your jus about 20-30 minutes before you need to serve up. This will stop it from drying up. 

  1. Add the butter into a saucepan and heat on low until it has melted (be careful not to burn it)
  2. Drop the garlic into the pan along with the rosemary and sizzle until the aromas emerge (add the bay leaf and shallots here if you’ve chosen to add these. Cook the shallots until brown and caramelised before moving to the next step)
  3. Pour in the wine and set to medium heat until it has reduced by half (this will probably take about 10-15 minutes)
  4. Once it has reduced, add the stock and season
  5. Maintain a medium heat and wait until the contents of your pan have reduced by half. Add a pinch of sugar to add some sweetness
  6. Strain or sieve the jus to remove the garlic and rosemary (and any other additional ingredients).

This will serve four, however, you can double the recipe to produce more if you’ve got a lot of friends to impress. 

Dinner party ideas: What to serve your red wine jus with

It’s no secret that red meat and red wine go hand in hand thanks to their matched intense flavours they offer. A tender fillet mignon served with dauphinoise potatoes and root vegetables will be a delicious meal paired with the perfect bottle of Cabernet Sauvignon or Merlot and your jus. Alternatively, if you fancy a meat-free dish, a vegetarian Wellington will be a big hit with your guests and can be done using beetroot or a meat substitute. 

Of course, the main meal may well not be the only food you serve. But having used some of your wine to make your jus, you want to ensure the rest of night’s food is paired perfectly with what remains. This is a good opportunity to get the cheeseboard out – and hard cheeses such as cheddar, Manchego, gouda and comté tie together perfectly with a Cabernet Sauvignon or Merlot.

Other things to consider

Now that you’ve got a plan for your food, keep thinking about how to go that extra mile with some dinner party music too. Match your music to your wine, evening’s atmosphere but also to yourself and your style. When it comes to the music we know that with such an amazing range of styles and genres out there, there’s no such thing as the perfect playlist so we will leave that one up to you!

Of course, this is all just a guide! Don’t be afraid to follow your own path and make this recipe your own!

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