Vermouth Jus. A jus is an intensely-flavoured, meat stock reduction sauce favoured by French restaurants to serve alongside meats and fish.
Jus is more savoury and complex in flavour than say a typical gravy. Use homemade beef stock, this is a deceptively easy sauce that will elevate any dish to fine dining levels!
INGREDIENTS
30g unsalted butter
1 shallot , thinly sliced
45 ml dry vermouth
500 ml homemade beef stock
30 ml cream
half teaspoon salt
1/8 tsp black pepper , finely ground
METHOD
Melt butter in a skillet over medium low heat. Add shallot and cook for 4 – 5 minutes, until softened and sweet.
Add vermouth and turn the heat up to medium-high. Let it simmer, scraping the base of the pan to dissolve caramelised , until the liquid has almost totally evaporated.
Add beef stock and let it simmer for 6 to 7 minutes until it reduces by 3/4. Add cream and simmer for a further 4 minutes or until it changes from a pale cream colour to a medium brown colour. Season with salt and pepper, and taste. If it tastes a bit thin, continue to reduce.
Strain sauce through a fine mesh strainer into a bowl. If you have much more than 100ml once strained, then return to the pan and simmer on low for a bit longer.
Original Recipe Recipetin eats
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