Red Wine Jus (for Beef, Chicken, Lamb & Pork)

Red wine jus is a rich and flavorful sauce that is perfect for beef, lamb, or poultry dishes. It is made by simmering red wine, beef stock, and aromatics until the liquid is reduced and thickened. The result is a sauce that is both savory and complex, with a hint of sweetness from the wine.

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Looking for more sauces that pair perfectly with meat? Try out my Bearnaise Sauce, Easy Bordelaise Sauce, and this zesty Mojo Sauce.

This guide goes over the ins and outs of homemade red wine jus to help you execute the recipe like a classically trained chef! It’s the perfect finishing touch for Classic Steak Diane, boeuf bourguignon, and coq au vin.

The best wine to use

There’s no need to reach for an expensive bottle of burgundy. Ultimately, any good quality dry red like Cabernet Sauvignon, Pinot Noir, or Merlot will reduce nicely, resulting in a well-rounded red wine jus.

Remember: the better tasting the wine, the better tasting the sauce. Choose a palatable red that you personally enjoy drinking. You only need about ⅓ of the bottle, leaving a glass or so to sip on while you eat.

Learn more about how to pair red wine with steak here.

Ingredients for red wine jus on counter.

Ingredients needed

In addition to the red wine, you’ll also need:

  • Shallots – They bring a solid base of mouthwatering flavors and subtle notes of garlic.
  • Thyme and bay leaf – This duo of herbs brings a warming, peppery element. 
  • Beef bone broth – I recommend making homemade beef bone broth in your Instant Pot or slow cooker for the very best flavor. A good quality beef stock will work in a pinch. 
  • Butter
  • All purpose flour – It’s mixed with equal parts melted butter to make a thickening roux. 
  • Kosher salt
  • Pepper

How to make it

Add the wine, shallots, thyme, and bay leaf to a small saucepan. Bring it up to a boil over medium heat and cook until the liquid reduces by half. 

Next, add the broth. Bring the mixture to a boil again and continue cooking until the liquid reduces by half. 

Strain the reduced mixture through a fine mesh sieve, reserving the liquid and discarding the solids. Return the strained jus to the saucepan and heat over medium-low heat.

For the roux, whisk equal parts melted butter and flour in a small bowl until smooth. Then slowly add the mixture to the sauce, whisking continuously until thickened. Serve hot.

Recipe tips

  • Be patient as the wine and broth reduce – Keep an eye on the liquid level in the pot and only simmer until it’s reduced by half. Most of the alcohol will cook off before the liquid begins to thicken into a vibrant, syrupy consistency.
  • Be careful not to overheat – The jus will break if it’s heated past the smoke point. To avoid this, keep the liquid at a low boil and continuously whisk it as it starts to reduce.
  • To save an overheated broken sauce – If the jus gets too hot and begins to separate, immediately remove the saucepan from the heat and whisk vigorously until it’s smooth again. 
Red wine jus in small container with spoon.

Variations

  • Add other flavor elements – Reduce the wine with shallots and other savory aromatics like diced carrots, mushrooms, celery, and leeks. Adding a splash of balsamic vinegar, Worcestershire sauce, or soy sauce is also a reliable way to boost the flavor. 
  • Make it without alcohol – Leave the recipe as-is but use an alcohol-free dry red wine instead. Do not substitute red wine vinegar for red wine. 
  • Gluten free red wine sauce – Use 1:1 gluten free all purpose flour to make the roux instead of regular flour. The remaining ingredients should be gluten free, including the red wine and beef stock, but always double-check the labels just in case.

Make ahead and storing

You can make red wine reduction up to 4 days ahead of time. Store it in an airtight container in the fridge until it’s time to reheat and serve.

It also freezes well for up to 6 months. Thaw the frozen sauce in the refrigerator overnight before reheating.

Serving suggestions

Red wine jus is perfect for braising and drizzling cooked beef, lamb or poultry as the finishing touch. It complements these recipes perfectly:

Steak drizzled with red wine jus.

More sauce recipes

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Red wine sauce in small serving container with spoon.

Easy Red Wine Jus

Red wine jus is full of flavor and perfect drizzled on beef, lamb or poultry. This easy sauce is rich, savory & complex.
5 from 3 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

Instructions

  • To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
  • Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
  • Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
  • In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.

Notes

You can make red wine reduction up to 4 days ahead of time. Store it in an airtight container in the fridge until it’s time to reheat and serve.
It also freezes well for up to 6 months. Thaw the frozen sauce in the refrigerator overnight before reheating.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 228kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

3 thoughts on “Red Wine Jus (for Beef, Chicken, Lamb & Pork)”

  1. 5 stars
    Wow. Made this tonight to go with duck breast. Followed the recipe exactly as written (as I do for all recipes I make for the first time) and it was excellent. Probably the best sauce I have ever made. I used Sterling Vintner’s collection Pinot ($10 at K-Roger) for the wine. Thank you!!!

    Reply
5 from 3 votes (1 rating without comment)

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