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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


    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.




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