Gordon Ramsay Red Wine Jus Recipe
You’ve cooked the perfect steak. It’s rested, it’s juicy, and it’s ready. But something is missing. You need that something extra to take it from a good dinner to a great one.
That something is a killer sauce.
I’m talking about a rich, deep red wine jus that you thought only fancy chefs could make. Well, I’m going to let you in on a secret: you can make it, and it’s not that hard. Let’s make your kitchen feel like a five-star restaurant.
What You’ll Need
This sauce is all about quality ingredients. Don’t skimp here, as there are only a few things you need. Good stuff in means good stuff out.
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 2 cloves garlic, crushed
- 1 sprig fresh thyme
- 1 bay leaf
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups high-quality beef or veal stock
- 1 tablespoon cold unsalted butter
- Salt and black pepper to taste
Tools of the Trade
You don’t need any wild gadgets for this. Just the basics will do the job perfectly.
- A medium-sized, heavy-bottomed saucepan
- A wooden spoon or spatula
- A fine-mesh sieve or strainer
Recipe Quick View
Here is a simple look at what to expect.
| Prep Time | Cook Time | Servings |
|---|---|---|
| 10 minutes | 45 minutes | 4 People |
Pro Tips from a Chef
I’ve made this sauce hundreds of times. Here are the little things that make a huge difference.
- Use a Decent Wine: If you wouldn’t drink it, don’t cook with it. A cheap, nasty wine will make your sauce taste cheap and nasty. It doesn’t have to be expensive, just drinkable.
- The Slower the Simmer, the Better: Don’t try to rush the reduction by cranking up the heat. A gentle, slow simmer builds deep, complex flavors. A rolling boil will just make it bitter.
- Strain it Well: For that smooth, professional finish, you must strain the sauce through a fine-mesh sieve. This removes all the bits of shallot and herbs, leaving you with liquid silk.
- The Cold Butter Finish: Adding a knob of cold butter at the very end is a classic French trick. It makes the sauce glossy and adds a touch of richness. Just swirl it in off the heat.
Simple Steps to a Perfect Red Wine Jus
Follow these steps exactly. Don’t get creative just yet. Master the basics first.
Step 1: Heat the olive oil in your saucepan over medium heat. Add the chopped shallots and cook them gently for about 5-7 minutes until they are soft and sweet. Don’t let them brown too much.
Step 2: Add the crushed garlic, thyme, and bay leaf. Cook for another minute until you can smell the garlic. This wakes up the flavors.
Step 3: Pour in the red wine. Turn the heat up a bit and let it bubble. Use your spoon to scrape any sticky bits off the bottom of the pan. Let the wine reduce by about half.
Step 4: Once the wine has reduced, pour in the beef stock. Bring it to a gentle simmer.
Step 5: Let the sauce simmer slowly for 20-30 minutes, or until it has reduced by half again and is thick enough to coat the back of a spoon.
Step 6: Turn off the heat. Pour the sauce through a fine-mesh sieve into a clean bowl or jug. Push down on the solids to get all the liquid out. Throw away the bits left in the sieve.
Step 7: Pour the strained sauce back into the saucepan. Add the cold butter and swirl the pan until it melts completely. This will make your jus shiny and smooth.
Step 8: Taste the sauce. Add a pinch of salt and pepper if it needs it. Serve it hot over your favorite meat.
Substitutions and Variations
Don’t have everything? No problem. Cooking is about adapting.
- No Shallots?: You can use a small yellow onion, finely chopped.
- Stock Options: Veal stock is the classic choice, but a good beef stock works great. In a pinch, a very high-quality chicken stock can work.
- Herb Swap: Don’t have fresh thyme? A sprig of fresh rosemary is a good alternative.
- A Touch of Sweetness: If your sauce tastes a little too sharp, a tiny dash of balsamic vinegar or a quarter teaspoon of sugar can balance it out.
What to Serve It With
This sauce is not just for steak. It makes almost any rich meat taste better.
| Main Dish | Side Dish |
|---|---|
| Steak | Mashed Potatoes |
| Roast Lamb | Roasted Carrots |
| Pork Loin | Green Beans |
| Duck Breast | Potato Gratin |
Make-Ahead and Storage Tips
This is a great sauce to make ahead of time, which is perfect for a dinner party.
Make-Ahead: You can make the jus up to 3 days in advance. Follow the steps right up until adding the butter. Let it cool, then store it in an airtight container in the fridge.
Storage: Leftovers can be stored in the fridge for 3-4 days.
Freezing: This sauce freezes beautifully. Pour it into an ice cube tray. Once frozen, pop the cubes into a freezer bag. They’ll last for up to 3 months.
Reheating: Reheat the sauce gently in a saucepan. Once it’s warm, turn off the heat and swirl in the cold butter before serving.
Fixing Common Mistakes
Things can go wrong. It happens. Here’s how to fix them.
| Problem | Easy Fix |
|---|---|
| Too Thin | Reduce longer |
| Too Thick | Add more stock |
| Bitter Taste | Tiny pinch of sugar |
| Dull Look | Swirl in cold butter |
Frequently Asked Questions
Q1. What’s the difference between a jus and a gravy?
Ans: A jus is a light, unthickened sauce made from pan drippings and stock. A gravy is usually thicker and is made with a roux (flour and fat).
Q2. Can I make this without alcohol?
Ans: Yes. You can skip the wine and use a little balsamic vinegar for acidity, or just use more beef stock. The flavor will be different, but still delicious.
Q3. My sauce tastes bitter. What did I do wrong?
Ans: You might have cooked the shallots or garlic too much, or reduced the sauce too fast on high heat. A tiny pinch of sugar can sometimes help balance the bitterness.
Q4. Why isn’t my sauce shiny?
Ans: You probably skipped the last step. The secret to a glossy, restaurant-style finish is swirling in a knob of cold unsalted butter right before you serve it.
Wrapping Up
See? That wasn’t so scary. You now have the secret to a sauce that will impress everyone. It’s a small amount of effort for a huge reward.
Go ahead and give it a try with your next steak or roast dinner.
Come back and let me know how it went in the comments. I want to hear about your kitchen victories.
