Gordon Ramsay Red Wine Jus adds a professional finishing touch to any meat dish. It is made with full-bodied red wine, rich beef stock, caramelized shallots, and a knob of cold butter. The result is a silky, deeply savory sauce that clings perfectly to the meat without being gloopy. It is perfect for elevating a Sunday roast, rack of lamb, or a classic filet mignon.
Try More Recipes:
- Gordon Ramsay Baked Salmon Recipe
- Gordon Ramsay Pan Fried Salmon Recipe
- Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe
Why You Will Love This Red Wine Jus Recipe:
- Restaurant-Quality Finish: This sauce provides that signature glossy, mirror-like sheen you see in fine dining, instantly making your homemade plates look professional.
- Pure Flavor, No Filler: Unlike traditional gravies that are thickened with flour or cornstarch, a jus relies on reduction. This means the flavor is intense, clean, and never pasty or gloopy.
- Versatility: While it is the classic pairing for steak, this sauce is equally incredible drizzled over roast lamb, venison, or even a hearty mushroom wellington.
- The “Save” Factor: If you accidentally overcook your meat slightly, a spoonful of this rich, buttery liquid adds necessary moisture and fat back to the dish, saving dinner.
- Make-Ahead Friendly: Because it is a reduction, it stores beautifully. You can make a large batch, freeze it in ice cube trays, and have gourmet sauce ready in seconds for weeks.
Gordon Ramsay Red Wine Jus Ingredients
- 1 cup full-bodied red wine (Cabernet Sauvignon or Merlot)
- 2 cups high-quality beef stock (unsalted is best)
- 2 medium shallots, finely diced
- 1 tablespoon olive oil
- 1 clove garlic, lightly crushed
- 2 sprigs fresh thyme or rosemary
- 2 tablespoons cold unsalted butter, cut into cubes
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
How To Make Gordon Ramsay Red Wine Jus
- Sauté the aromatics by heating the olive oil in a saucepan over medium heat and cooking the shallots for 2-3 minutes until soft and golden.
- Add the herbs and the crushed garlic clove to the pan, stirring for another minute to release their fragrance.
- Deglaze the pan by pouring in the red wine, scraping the bottom of the pan with a wooden spoon to release any caramelized bits.
- Reduce the wine by bringing it to a boil and letting it simmer vigorously until it has reduced by two-thirds and looks syrupy.
- Add the stock by pouring the beef stock into the wine reduction and bringing the mixture back to a boil.
- Simmer the sauce over medium-high heat for 10-15 minutes until the liquid has reduced by half and coats the back of a spoon (nappé consistency).
- Strain the solids by pouring the sauce through a fine-mesh sieve into a clean small pan, discarding the shallots and herbs.
- Mount with butter (monter au beurre) by placing the pan over very low heat and whisking in the cold butter cubes one by one until the sauce is glossy.
- Season carefully with salt and pepper to taste just before serving.
Recipe Tips
- Don’t skimp on the stock. The body of the sauce comes from the gelatin in the stock. Use a high-quality fresh beef stock or a bone broth rather than a bouillon cube for the best texture.
- The Spoon Test. To know if the sauce is ready, dip a metal spoon in and run your finger down the back. If the line stays clear and the sauce doesn’t run, it is thick enough.
- Use cold butter. When finishing the sauce, the butter must be cold. This helps it emulsify slowly into the warm liquid, creating a velvety texture rather than just melting into oil.
- Reduce sufficiently. If the sauce tastes weak or watery, it simply hasn’t reduced enough. Patience is the only way to concentrate the flavor.
What To Serve With Red Wine Jus?
This intense sauce is the ideal match for red meats like roast beef or grilled lamb chops it pairs beautifully with creamy mashed potatoes or parsnip purée to soak up the richness. For a drink, serve the same red wine you used to make the sauce.
How To Store Leftovers Red Wine Jus?
- In The Fridge: Refrigerate the cooled sauce in an airtight container for up to 4 days it will turn into a jelly-like consistency but melts down when heated.
- In The Freezer:Freeze the sauce in an ice cube tray for up to 3 months, allowing you to pop out single servings whenever you cook a steak.
FAQs
You don’t need an expensive bottle, but use something drinkable. A Cabernet Sauvignon, Merlot, or Pinot Noir works well. Avoid “cooking wines” which are loaded with salt.
This can happen if the wine was reduced too aggressively over very high heat or if the wine itself was very tannic. Adding a tiny pinch of sugar or a drop of red currant jelly can balance the bitterness.
Yes, but the flavor will be lighter and the color will be paler. Beef or veal stock provides the deep, dark color and savory richness associated with a classic jus.
More Recipes:
- Gordon Ramsay Crispy Skin Salmon
- Gordon Ramsay Salmon Wellington
- Gordon Ramsay Steak Seasoning Recipe
Red Wine Jus Nutrition Facts
- Calories: 65 kcal
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 1g
Gordon Ramsay Red Wine Jus Recipe
Course: Sides, Dinner, LunchCuisine: American, BrititshDifficulty: Easy4-6
servings5
minutes25
minutes65
kcalGordon Ramsay Red Wine Jus adds a professional finishing touch to any meat dish. It is made with full-bodied red wine, rich beef stock, caramelized shallots, and a knob of cold butter. The result is a silky, deeply savory sauce that clings perfectly to the meat without being gloopy. It is perfect for elevating a Sunday roast, rack of lamb, or a classic filet mignon.
Ingredients
1 cup full-bodied red wine (Cabernet Sauvignon or Merlot)
2 cups high-quality beef stock (unsalted is best)
2 medium shallots, finely diced
1 tablespoon olive oil
1 clove garlic, lightly crushed
2 sprigs fresh thyme or rosemary
2 tablespoons cold unsalted butter, cut into cubes
1 pinch sea salt
1 pinch freshly ground black pepper
Directions
- Sauté the aromatics by heating the olive oil in a saucepan over medium heat and cooking the shallots for 2-3 minutes until soft and golden.
- Add the herbs and the crushed garlic clove to the pan, stirring for another minute to release their fragrance.
- Deglaze the pan by pouring in the red wine, scraping the bottom of the pan with a wooden spoon to release any caramelized bits.
- Reduce the wine by bringing it to a boil and letting it simmer vigorously until it has reduced by two-thirds and looks syrupy.
- Add the stock by pouring the beef stock into the wine reduction and bringing the mixture back to a boil.
- Simmer the sauce over medium-high heat for 10-15 minutes until the liquid has reduced by half and coats the back of a spoon (nappé consistency).
- Strain the solids by pouring the sauce through a fine-mesh sieve into a clean small pan, discarding the shallots and herbs.
- Mount with butter (monter au beurre) by placing the pan over very low heat and whisking in the cold butter cubes one by one until the sauce is glossy.
- Season carefully with salt and pepper to taste just before serving.
Notes
- Don’t skimp on the stock. The body of the sauce comes from the gelatin in the stock. Use a high-quality fresh beef stock or a bone broth rather than a bouillon cube for the best texture.
The Spoon Test. To know if the sauce is ready, dip a metal spoon in and run your finger down the back. If the line stays clear and the sauce doesn’t run, it is thick enough.
Use cold butter. When finishing the sauce, the butter must be cold. This helps it emulsify slowly into the warm liquid, creating a velvety texture rather than just melting into oil.
Reduce sufficiently. If the sauce tastes weak or watery, it simply hasn’t reduced enough. Patience is the only way to concentrate the flavor.
