Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium shallot, finely minced
  • 1 clove garlic, minced
  • 1/4 cup dry red wine or Port (CRITICAL for deglazing)
  • 4 cups low-sodium beef stock/broth (The foundation)
  • 1 tsp Worcestershire Sauce (Umami booster)
  • 1 sprig fresh thyme
  • Optional: Beef Drippings (pan drippings from a roast, use instead of some butter for richer flavor)

Instructions:

  1. Grab a medium saucepan or skillet. Melt the 2 tbsp of butter over medium heat. Add the minced shallots and let them soften until translucent (about 3 minutes). Add the garlic and cook for just 30 seconds; do not let it brown.
  2. Pour in the 1/4 cup of dry red wine (or Port). Increase the heat slightly. Use a wooden spoon to scrape up every brown bit (the 'fond') stuck to the bottom of the pan. Let the wine simmer rapidly until it reduces by about half (about 2 minutes).
  3. Slowly whisk in the 4 cups of beef stock, the Worcestershire sauce, and the thyme sprig. If you have beef drippings available, whisk those in now too.
  4. Bring the liquid to a rapid boil, then immediately turn the heat down to a gentle, steady simmer. Allow the jus to simmer for 5 to 7 minutes to allow the flavors to meld and the liquid to reduce slightly, intensifying the flavor profile.
  5. Remove the thyme sprig. For truly clear, restaurant-style au jus sauce, pour the liquid through a fine-mesh sieve (or a sieve lined with cheesecloth) into a clean serving vessel. This removes any shallot or garlic sediment.
  6. Taste the strained sauce. Because the stock concentrated during the simmer, now is the time to add salt and pepper as needed. Serve immediately.