Red Wine Jus

A red wine jus is the sauce chefs reach for when a good cut of meat deserves something special, and ours took home a Bronze medal at the 2021 Sydney Royal.

This is a dark, rich and velvety red wine jus, slowly simmered to draw out the deep flavours of red wine, beef stock, garlic and shallots. A proper jus takes hours of patient reducing to reach this thickness and shine, which is exactly why most home cooks never make one from scratch. We have done all of that work for you.

Just heat and pour. It clings beautifully to the back of a spoon and turns a simple dinner into something you would happily order at a restaurant. Perfect over steak, prime rib, roast beef and slow cooked lamb, and lovely with roasted chicken too. It also makes a gorgeous base for beef cheeks or a midweek pie.

How to use: Warm gently in a small pot on the stove, or in the microwave, then pour straight over your meal. No extra ingredients, no prep.

Best before: Unopened, keep to the best before date on the base of the jar. Once opened, use within 7 days, or freeze and defrost in the fridge, then warm through slowly.

All natural, gluten free and made in the Hunter Valley. 270ml, around 4 serves.

Ingredients:

Beef Stock, Shiraz (Red Wine), Tomato Paste, Tapioca, Yeast Extracts, GF Soy, Balsamic Vinegar, Sugar Natural Brown, Salt, Shallot, Natural Flavour, Pepper. Allengens : Soy