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Red Wine Jus




Source of Recipe


Thomas Keller�s �Bouchon� cookbook


Recipe Introduction


Serve this with beef, veal, etc. Note that you have to use Veal Stock (see Sauces) to make this recipe. This freezes very well.


List of Ingredients




1 bottle red wine, such as cabernet sauvignon
1 c. diced (1/2 inch) Spanish onions
1 c. sliced (1/2 inch thick) peeled carrots
1 c. sliced (1/2 inch thick) leeks, white and light green parts only
1 c. sliced (1/2 inch thick) shallots
1 c. sliced (1/4 inch thick) button mushrooms and/or mushroom stems
3 thyme sprigs
6 Italian parsley sprigs
2 bay leaves
� t. black peppercorns
3 large garlic cloves, peeled and smashed
5 c. Veal Stock


Recipe



Combine all the ingredients except the stock in a wide heavy saucepan or pot and bring to a boil over high heat. Reduce the heat and simmer for 45 to 50 minutes, or until the wine has reduced almost to a glaze.

Add the veal stock, bring to a simmer, and simmer for 30 minutes.

Prepare an ice bath. Strain the jus several times through a fine-mesh strainer or a colander lined with cheesecloth. Cool in the ice bath, stirring occasionally. (Refrigerate for up to 3 days, or freeze for longer storage.)

Makes 1 quart.