Gordon Ramsay Red Wine Jus Recipe
The gordon ramsay red wine jus recipe made with red wine, garlic, butter, and stock creates a smooth, flavorful sauce for meats.
Equipment
- Medium saucepan or sauté pan
- Wooden spoon or silicone spatula
- Fine mesh strainer
- Sharp knife
- Chopping board
- Measuring cups and spoons
- Small bowl for butter (optional finishing)
Ingredients
- 1 cup 240 ml red wine (dry, good quality)
- 2 cups 480 ml beef stock (preferably homemade or low sodium)
- 2 shallots finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter optional, for finishing
- 1 teaspoon tomato paste
- 1 teaspoon fresh thyme leaves or ½ tsp dried
- 1 bay leaf
- Salt to taste
- Black pepper to taste
Instructions
Step 1: Sauté the aromatics
- Heat olive oil in a saucepan over medium heat. Add finely chopped shallots and cook gently until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add tomato paste
- Stir in the tomato paste and cook it for 1–2 minutes. This deepens the flavor and gives the sauce a subtle richness.
Step 3: Deglaze with red wine
- Pour in the red wine and scrape the bottom of the pan to release all those flavorful bits. Let it simmer and reduce by about half. This step is where the magic begins.
Step 4: Add stock and herbs
- Add the beef stock, thyme, and bay leaf. Bring everything to a gentle simmer. Let it cook slowly for about 20–25 minutes until reduced and slightly thickened.
Step 5: Strain the sauce
- Remove from heat and strain through a fine mesh sieve into a clean pan. This gives you that smooth, restaurant-style finish.
Step 6: Finish with butter
- Return the sauce to low heat and whisk in butter for a glossy finish. Taste and adjust seasoning with salt and pepper.