Ingredients
1 cup beef stock
¼ cup red wine
½ tsp SIDS SALT & PEPPER
Directions
In a frypan, simmer beef stock, SIDS SALT & PEPPER and wine together until reduced to about 250 ml, stirring often. Use or freeze.
Au jus is meat served with its own natural juices, commonly with a beef roast. While jus translates to juice and can describe anything involving juice from fruit to chicken, jus de viande is a more accurate term for juices from meat. The term au jus is French and translates to the meat that is served and presented with its own natural juices.
While making the jus, it is sometimes difficult to garner enough natural juice, so stock is often supplemented to help add flavor and quantity.
