Red Wine Jus

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  • Gluten Free Recipe

Serves: 4
Recipe created by Lou at Akaroa Cooking School.
  • The beef glaze is not essential but does add an extra beefy flavour. A little salt and extra reducing of the sauce will get similar results.
  • Don’t have Redcurrant Jelly? Blackcurrant & Red Onion is a flavoursome substitute

INGREDIENTS

METHOD

  1. Heat the stock and red wine until reduced by half.
  2. Add NZ Redcurrant Jelly and beef glaze and continue to reduce until the sauce is viscous and coats the back of a spoon.
  3. Taste and add more jelly if a little sweetness is needed.
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