Name: Jus Sauce
Cook time: 3 h 31 min
Total time: 5 h
Yield: 4 srv
Ingredients: Meat bones — 1.50 kg; Carrot — 150 g; Onion — 150 g; Celery — 100 g; Garlic — 15 g; Tomato paste — 15 g; Dry red wine — 200 ml; Water — 2000 ml; Thyme — 5 g; Bay leaf — 1 g; Black peppercorns — 2 g; Butter — 30 g; Oil — 15 ml; Salt — 5 g

Jus Sauce

Rich French meat sauce concentrate made from roasted bones and vegetables.

5 h Cooking 3 h 31 min Hard 4 srv Oven Sauce Dish component

Cooking

Roast the bones in the oven at 220°C for 30–40 minutes until they achieve a deep golden-brown color.
Roughly chop and sauté carrots, onions, and celery until browned, then add garlic and tomato paste, and heat through for 1–2 minutes.
Deglaze the pan with red wine and reduce it by half, scraping up the browned bits from the bottom.
Add the roasted bones, cover with water or stock, and throw in the thyme, bay leaf, and peppercorns. Simmer on low heat for 3–4 hours, skimming off foam and fat.
Strain the liquid through a fine-mesh sieve, discarding the bones and vegetables.
Reduce the sauce to a volume of about 500 ml until it coats the back of a spoon. Season with salt to taste.
Remove from heat and whisk in cold butter in small pieces until glossy (monter au beurre).

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Jus Sauce

Ingredients

Nutrition

Cooking

Used in

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