The Perfect Jus

Slight disaster in the house - we have no port. A portless Jus what to do ... what to do ... 

So, here's the jus recipe ive used - it's a Masterchef recipe. Not bad!

Jus

• 1 tablespoonolive oil
• 40gbutter
• 4eschalots, finely diced
• 5garlic cloves, crushed
• 1 tablespoonthyme leaves
• 300mlred wine
• 500mlstock

Method

Heat oil in a frying pan over a medium heat, add half the butter, the eschalots, garlic and thyme leaves, sauté for 1-2 minutes until softened, add the red wine and simmer for 10-12 minutes until reduced by half then add the beef stock and simmer for a further 15-20 minutes or until reduced. Strain and return to clean saucepan, whisk in the remaining butter and remove from heat, keep warm.