Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak

Red wine jus

olive oil

shallots,finely chopped

port

red wine

rosemary

bay leaf

beef stock

tbsp butter

sugar

Put the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium heat and fry the shallots until golden and caramelised, about 10 mins.

Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.

Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.

Transfer the sauce into a new pan and bring to the boil. Remove from the heat and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the butter, then season to taste.

Recipe video above. This is a recipe for Vermouth Jus which I&#39;m sharing as the sauce for Crispy Slow Roasted Pork Belly. A jus is an intensely-flavoured, meat stock reduction sauce favoured by fine dining French restaurants to serve alongside meats and fish. If you have homemade beef stock or chicken stock  on hand, this is a deceptively easy sauce that will elevate any dish to fine dining levels!It must be made with either homemade beef stock. Store-bought stock or broth just won&#39;t work unfortunately.Makes: 100ml / 3.5 oz. It doesn&#39;t sound like much, but you only need 1 - 1.5 tbsp per serving because it is so strongly flavoured.

Vermouth Jus

unsalted butter

eschallot (, thinly sliced (aka French onion. US: shallot, Note 1))

dry vermouth ((Note 2))

tbsp cream

salt (, kosher/cooking (Note 4))

tsp black pepper (, finely ground)

Melt butter in a skillet over medium low heat. Add eschalot and cook for 4 - 5 minutes, until softened and sweet. Do not allow to colour.

Add vermouth and turn the heat up to medium-high. Let it simmer, scraping the base of the pan to dissolve any fond (stuck caramelised bits) into the liquid, until the liquid is almost totally evaporated. The alcohol cooks out during this step.

Add beef stock and let it simmer for 6 to 7 minutes until it reduces by 3/4 (exact time will differ depending on stove strength and pan size).

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 / 3.5 oz jus once strained, then return to pan and simmer on low for a bit longer. (Be sure to use a rubber spatula so you don't waste a drop!).

Serving:

Jus is an intensely-flavoured sauce and so is used sparingly (allow 1.5 tbsp - 2 tbsp max per serve). Restaurants will typically serve it already poured with the meat, rather than a jug for people to serve themselves. Drizzle it on the plate around or on protein using a spoon (pan seared or roast slices). See in post for some ideas, including how I plated up the Crispy Pork Belly slices using this jus.

Slow-cooked lamb with tomato and pappardelle

Strong flour

Free-range eggs

Salt

Semolina

kg Lamb shoulder, bone

Chopped tomatoes, 400 grams

250 ml Jus, warmed, see note below

Place flour, eggs and salt into a food processor and blend until a firm dough starts to come together.

Turn dough out on to a clean bench top and knead together until smooth. Cover dough in plastic wrap and rest in the fridge for 30 minutes.

Remove dough from fridge, unwrap and cut dough into 6 pieces. Flatten dough pieces with fingers and fold in half. Flatten and fold again.

Flatten dough a final time to 4-5mm thick and pass each piece through a pasta sheet roller on the widest setting.

Fold dough in half and pass through roller again on the same setting. Adjust roller setting to 1 and pass each piece though in the same way.

Continue to pass dough sheets through roller, adjusting setting after each run. Once dough has passed through setting 7, place each sheet on to a lightly semolina-floured bench.

Lightly dust pasta with a little more semolina flour then fold each sheet in half, then half again, lengthways.

Cut folded pasta into 2cm strips, horizontally and then toss gently on the bench to separate pasta ribbons.

Toss ribbons in remaining semolina flour to prevent from sticking and place on to a baking paper-lined tray. Wrap in plastic wrap and store until ready to use.

Fresh pasta is best cooked and eaten on the same day.

Heat oven to 150C. Place lamb into a roasting dish with tomatoes and 1 cup of water. Cover and seal tightly with aluminium foil.

Place into the oven and cook for 2-3 hours or until lamb is extremely tender and falling off the bone.

Remove lamb from the oven and allow to cool before picking meat from the shoulder and discarding any bones and fat, reserving tomatoes along with the lamb.

Place lamb and tomato into a large heavy-based frying pan with 200ml of the jus and return to oven, basting occasionally until lamb is well-glazed and jus is thick and glossy.

Remove lamb from the oven and keep warm. Fill a large pot with boiling water and place over a high heat. Add a good pinch of salt then add pappardelle.

Cook pasta for 2 minutes before draining well. Place into a large bowl, add lamb and tomato, and toss together.

Divide between 4 large bowls and finish with a drizzle of remaining jus.

black bass poêlé au citron et au thym

portions (170 grammes) de black bass, avec peau

cuillère à soupe de sel casher

cuillère à soupe de poivre noir fraîchement concassé

cuillères à soupe d'huile de pépins de raisin

brins de thym frais

cuillère à soupe de beurre

citron, jus

Assaisonnez le poisson avec du sel et du poivre.

Dans une grande poêle à frire à feu moyen-vif, ajoutez l'huile.Placez le poisson, peau vers le bas, dans la poêle.

Appuyez fermement avec une spatule pour empêcher la peau de se recourber.Laissez agir pendant 3 à 4 minutes, puis retournez.Ajoutez les branches de thym, le beurre et le jus de citron.Cuire 4 minutes supplémentaires.Coller le poisson pendant 30 poisson de la casserole et disposer sur un plateau pour servir.

Note du cuisinier: Entaillez le côté peau du poisson pour l'empêcher de se gondoler pendant la cuisson.

For my stew that I wanted to make, the recipe stated: “400 ml veal gravy”. This recipe was from the stew we tasted during the masterclass I recently attended. Of course I wanted to share this recipe with you.

Homemade veal gravy

veal shank

kilo of veal bones (knee/joints)

white onions

winter carrots

leek

tomato puree

celery

garlic

parsley

bouquet garni (fresh: thyme, rosemary, oregano)

peper

bay leaves

We first start by preheating the oven to 220 degrees. So very hot!

Take two large baking tins and put the shank and bones in one and the cleaned vegetables in the other. You can cut these into coarse pieces. Mix the tomato puree with the vegetables so that it is coated all over.

We therefore do not add any salt or anything else to the meat or vegetables. Then place the baking tins in the hot oven and let the meat and bones brown completely. You can also fry the vegetables until the edges of the onion turn black. It took me about three quarters of an hour. The vegetables may be ready before the meat and bones, so just leave the bones for a while.

Let the meat and bones brown well

Then take a very large stockpot and add the grilled vegetables, the shank and the bones. Fill the pan with cold water to just below the rim. Place the Bouquet garni, the bay leaves, and the parsley in the pan and bring to the boil. Place the lid on the pan at an angle and place it on a simmering plate. And now the simmering can begin. A whole day!

Na een dag giet je de jus door een hele fijne zeef in een andere grote pan en laat je het geheel wat is overgebleven inkoken op een iets hoger vuur. Laat de jus inkoken tot er een kwart is verdampt. Giet het daarna in één of meerdere bakken die je gelijk goed laat afkoelen. Je kunt de bakjes in een bak met ijswater zetten of buiten als het lekker koud is. Daarna zet je het in de koelkast.

Top 5 jus recipes from across the web

The most viewed jus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red wine jus

Vermouth Jus

Slow-cooked lamb with tomato and pa...

black bass poêlé au citron et au th...

Homemade veal gravy

Top 5 jus recipes from across the web

The most viewed jus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red wine jus

Vermouth Jus

Slow-cooked lamb with tomato and pa...

black bass poêlé au citron et au th...

Homemade veal gravy

The most viewed jus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine