How to make a delicious & simple Red Wine Sauce (Jus)

I wanted to see if i could make a red wine sauce from store bought shelf stable stock so I made two, One with homemade stock and one with store bought stock.
The results somewhat surprised me!

Ingredients for the store bought Version

- 3L stock, All beef or 2L beef 1L chicken if store bought get the low sodium
- 1 large carrot
- 2 small brown onions
- 1/2 head garlic
- 750ml red wine
- 400ml port or twiny wine
- 1kg beef trim (not to much fat on it)
- cornflour to thicken if needed
- Salt to taste

New long format videos on YouTube every Sunday and new short format content every day on YT shorts, Instagram Reels and Tiktok.

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[joshstiltner]

Thank you Andy. Because of you, and other great YT Chefs like you, I’ve enrolled in Culinary School and start next month. You’ve motivated me. I hope to be as good as you someday. Keep up the great work.

[drgeorgek]

Making stocks is one of my guilty pleasures… and so easy. I definitely love watching them bubble away over hours and induction is best for it as you can finely adjust the heat via the digital control. Definitely worth doing over 1-2 days and then freeze the excess. An ice cube size of this stock/jus thrown into any braise seriously elevates it

[crowd]

The veil has dropped! Andy's beyond professional, he's v good at describing the process, the flavors, the qualities of a good jus. V informative. Thanks!

[williammatthews]

I remember a video in which Chef Jacques Pepin said to try a recipe once, then make it your own. I'll be trying this one as directed, then I'll make it my own. This recipe looks simple, but complex at the same time, so please wish me luck. My wife and I were at the market the other day looking for beef for a simple stir fry when we noticed a beef roast, not a prime cut, less than 2 pounds, with a lot of fat. The price was $38.06. It's ridiculous. Thank you Chef Andy for sharing.

[alexandragrace]

Binge watching all of Andy’s videos while I’m waiting for his cookbook!

Absolutely love the philosophy you share about cooking Andy! I am a former commercial cook in a catering kitchen. But I’ve never been as good a home cook as my sister. Your channel is inspiring and informing me!

[Unclejamsarmy]

One of the best cooking teachers ever - articulate and straight to the point is really helpful, a lot of this kind of media is harder to actually learn from when it’s trying to be as entertaining as it is informative

[NC]

Cheers Andy! Been trying some of your recipes and none have disappointed so far!

[Bradonthe]

A trick I often use when making a sauce with store bought stock is to add some regular gelatin. It elevates it significantly. Nice video!

[andblackbirdsbakedinapi]

Love your channel. You’ve won me over. Would you be able to make Hainanese chicken rice, with the chili sauce and the liver that can be ordered with it? The liver part is not found anywhere on YouTube, and you might end up being the first to make it. Thank you Andy. Keep producing more videos. You’re doing a great job.

[johnatkin]

Hey thanks for that. Very informative. I'm a cook in the UK and it's been a long time since I made something like this so I appreciate the reminder. I respect and agree with everything you said. Top man.

[warwickemanuel]

Thanks so much for this really enlightening for me video Andy
I've learnt that I haven't been taking shelf-stable stock anywhere near its potential, also I've avoided salt-reduced anything, but your explanation as to why it's useful has changed my thinking.

[CoffeeggSPWL]

Thank you Andy. I randomly found your channel so long ago when looking for Dutch dishes as I wanted to do something for staff meal that would be able to represent the Dutch people. Thank you for your knowledge you are a good teacher.

[johnkozup]

I like the longer versions better just because in some shorter ones they don't tell you what they are cutting or adding to the mix. Not even a place to get the recipe. So yes I liked this video
Very much. Excellent job!

[erictasse]

Hey Andy, love your channel. Since I see you are responding to comments here, I would like to leave a recipe for you to try, I’m sure your lovely wife will also enjoy it.

Have been cooking & refining this recipe for years.

The measurements are not exact, as I do it by heart & eye 🤌🏼

Saumon Japonais de Montréal;

Marinade/Sauce

In a ziplock, add;

3/4 cup low sodium soy sauce
2 tbsp white vinegar
2 tbsp rice vinegar
A couple dashes of ponzu
A couple dashes of mirin
1 tbsp sesame oil
~4ish tbsp of pure maple syrup
1/4 cup brown sugar
2-3 cloves freshly grated garlic
Same amount freshly grated ginger
1 tbsp onion powder
Freshly ground black pepper

Seal ziplock & shake vigorously until well combined. Add in your fresh & generous portions of salmon. Marinate for 2 hours, max 4.

When you’re ready to cook, take salmon filets out and dry on paper towels.

With the remaining marinade, we’ll make a sauce.

Firstly, add 1/2 cup of water and combine (I do this to dilute the intensity somewhat)

In a sauce pan, add 1/2 cup sake & boil off alcohol. Once reduced, let sauce pan cool down for 5 minutes & add marinade from ziplock.

Bring saucepan up to a boil while whisking (to prevent sugars from burning) & simmer for 20 minutes.

Start cooking your white rice if choice.

Sieve your sauce & add your cornstarch slurry to thicken sauce (I would prefer not to do this, but this is home cooking & I don’t got all day!) I like my sauce to coat the back of my spoon but still easily run off (on the thinner side) season to taste.

When sauce & rice is just about ready, be sure to properly dry your salmon & pan sear as you normally would.

Time to assemble.

In a generous sized bowl, add your serving of rice. Sprinkle with furikake (I like the toasted sesame seed & seaweed one).

Carefully add your beautiful salmon on top.

Spoon your sauce over salmon & rice.

Top with crispy fried shallots.

Garnish with half an avocado (thin slices) & a lime wedge.

I personally like to finish with sriracha or sambal for some heat.

Bon appétit, mes amis!

[potatopatch]

This is the first vid i watched that wasnt a short. Its so good. I know that ur a super talented cook but I Loved your commentary. Very engaging.

[ldarr]

I always cook turkey dinner at Xmas time. And I always make fresh stock for gravy but over the course of the day I sieve my stock through paper towel. Takes a bit but if you can do that 3 times through the afternoon it comes out as clear as atore bought with all the fresh flavor.

[ButacuPpucatuB]

Thanks so much for this detailed explanation! I would love to see how you prepare your 30 hour stock. If that’s possible… no pressure from me. 🙌🏽

[beeaura]

Andy, love your work. Been following since your start. Just want to wish you good health for the great media you’re giving us. Please take care so we can have you around for my toddlers to learn from, when you old and wrinkly!!!

[hippeastrum]

Mmm would love to taste your home made stock. I love making chicken stock, used to do it long and slow on the stove, but bought myself a pressure cooker at age 74 and am enjoying using that. I like to poach a chicken in it, de-bone and add the bones back to the poaching water, pressure cook that then freeze the resulting stock. Then I use the same stock for the next chook.... so on and so forth.

[TheAnjizz]

Hey Andy! have you ever tried using xanthan gum as a thickener for your Jus? pretty sure its far better thickener than cornflour and keeps your sauce clearer.