Hamdi Saidani This Gordon Ramsay Red-Wine Jus is a rich, savory, and packed-with-flavor recipe. This classic French-style pan sauce is a game-changer, perfect for complementing meats like steak, roast beef, or lamb. It’s simple to make, but as Gordon would insist, the technique makes all the difference. This restaurant-quality sauce comes together in under 30 minutes.
Gordon Ramsay Red-Wine Jus Ingredients
- 15 g (1 tbsp) unsalted butter, plus 1 tsp cold butter for finishing
- ½ Tbsp sunflower or other neutral oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 tsp plain (all-purpose) flour
- 120 ml (½ cup) dry red wine (like Merlot or Cabernet Sauvignon)
- 180 ml (¾ cup) high-quality beef stock
- 1 fresh thyme sprig
- ¼ tsp freshly cracked black pepper
- Pinch of kosher salt
How To Make Gordon Ramsay Red-Wine Jus
- Sauté the Aromatics: In a small saucepan, melt 1 tablespoon of butter with the oil over medium heat. Add the finely chopped shallots and cook for about 2 minutes, until they are soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Make the Roux and Reduce Wine: Stir in the flour and cook for 30 seconds, stirring constantly, to create a light roux. Pour in the red wine, whisking to combine. Bring it to a boil and let it bubble for about 1-2 minutes, until it has reduced by about half.
- Simmer the Jus: Add the beef stock, black pepper, and the thyme sprig. Bring the mixture to a simmer and let it cook gently for 12–15 minutes, or until the sauce has reduced by about half and is thick enough to coat the back of a spoon.
- Finish the Sauce: Remove the thyme sprig from the pan. For an extra-glossy, restaurant-quality finish, remove the pan from the heat and whisk in the final 1 teaspoon of cold butter until it has emulsified into the sauce.
- Strain and Serve: Season the jus with salt to taste. For the smoothest texture, pour the sauce through a fine-mesh sieve before serving. Serve warm.
Recipe Tips
- How to get the richest flavor? The most important secret is to use the pan you’ve just cooked your meat in. After you remove your steak or roast to rest, use that same pan with all its flavorful browned bits (the “fond”) to make your jus. This is a non-negotiable step for a truly deep, savory flavor.
- Why reduce the wine? This is a crucial step that cooks off the harsh alcohol taste and concentrates the deep, fruity notes of the wine, which is essential for a balanced and complex sauce. Don’t rush it.
- Why finish with cold butter? This classic French technique, called monter au beurre, is the key to a glossy, velvety sauce. Whisking in a small knob of cold butter at the very end emulsifies the sauce, giving it a beautiful sheen and a rich texture.
- How do I know when it’s reduced enough? The sauce is perfectly reduced when it can coat the back of a spoon. Dip a spoon in the sauce and run your finger through it; if the line holds its shape clearly without the sauce running back together, it’s ready.
What To Serve With Red-Wine Jus
This is a classic steakhouse sauce that is the perfect accompaniment for high-quality roasted or pan-seared meats. It is fantastic served with:
- A perfectly cooked steak, like a filet mignon or rib-eye.
- A whole roast beef or a prime rib.
- Pan-seared lamb chops or a rack of lamb.
- Roasted duck breast.
How To Store Red-Wine Jus
- Refrigerate: Let the sauce cool completely, then store it in an airtight container or a sealed jar in the refrigerator. It will keep well for up to 4 days.
- Reheat: Reheat the jus gently in a saucepan over low heat, whisking frequently. Do not let it come to a rapid boil, as this can cause the sauce to break.
Red-Wine Jus Nutrition Facts
- Serving: ¼ cup
- Calories: 150 kcal
- Carbohydrates: 8g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between a jus and a gravy?
A traditional u003cemu003ejusu003c/emu003e (French for u0022juiceu0022) is a light sauce made from the natural juices of the meat, often deglazed with wine or stock and left unthickened or only slightly thickened by reduction. A gravy is typically much thicker and is made by creating a roux with flour and fat.
Can I make this without wine?
Yes. To make the jus without wine, you can simply deglaze the pan with an equal amount of extra high-quality beef stock and a splash of balsamic or red wine vinegar to add some acidity.
Why is my sauce not thickening?
This usually means it just needs more time to reduce. Let the sauce continue to simmer gently on low heat, uncovered, until enough liquid has evaporated and it has reached your desired consistency.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Lemon-Butter Sauce Recipe
- Gordon Ramsay Baked Salmon Recipe
- Gordon Ramsay Pan Fried Salmon Recipe
Gordon Ramsay Red-Wine Jus Recipe
Description
A classic, rich, and savory pan sauce made from a red wine reduction, beef stock, and aromatics, perfect for serving with steak, roasts, or lamb.
Ingredients
Instructions
- In a saucepan (preferably the one you cooked your meat in), melt 1 tbsp of butter with oil and sauté the shallots and garlic until soft.
- Stir in the flour and cook for 30 seconds.
- Pour in the red wine, bring to a boil, and let it reduce by about half, scraping up any browned bits from the bottom of the pan.
- Add the stock, pepper, and thyme. Simmer gently for 12–15 minutes until the sauce has reduced by half and coats the back of a spoon.
- Remove the thyme sprig. Remove the pan from the heat and whisk in the 1 tsp of cold butter until the sauce is glossy.
- Season with salt to taste, then strain through a fine-mesh sieve and serve warm.
Notes
- u003cliu003eu003cstrongu003eUse Pan Drippings:u003c/strongu003e The most important tip for a truly rich flavor is to make this sauce in the same pan you’ve just cooked your steak or roast in. Those browned bits are flavor gold.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Rush the Reduction:u003c/strongu003e Letting the wine and the final sauce reduce slowly is a non-negotiable step that concentrates the flavors and creates the perfect consistency.u003c/liu003eu003cliu003eu003cstrongu003eFinish with Cold Butter:u003c/strongu003e Whisking in a small knob of cold butter at the very end, off the heat, is the professional secret to a silky, glossy, emulsified sauce that won’t look greasy.u003c/liu003eu003cliu003eu003cstrongu003eSeason at the End:u003c/strongu003e Always taste and adjust the salt and pepper u003cemu003eafteru003c/emu003e the sauce has fully reduced, as the flavors will have concentrated significantly during the cooking process.u003c/liu003e
