Red Wine And Mushroom Jus

Alexandra

A rich, velvety red wine and mushroom jus adds deep, savory flavors and a luxurious texture, instantly elevating any dish to gourmet status.

Prep Time 10

Cook Time 25

Total Time 35

Course Condiment, Sauce

Cuisine European, French

Servings 4 servings

Calories 120 kcal

1 cup red wine a dry variety like Cabernet Sauvignon or Merlot for the best depth
1 cup beef stock or vegetable stock for a lighter option
1 tablespoon butter for richness and a smooth finish
1 tablespoon olive oil to sauté the aromatics
1 cup mushrooms finely chopped (Cremini or Portobello for a deeper umami flavor)
1 small shallot minced (adds a subtle sweetness)
2 cloves garlic minced (for aromatic depth)
1 teaspoon balsamic vinegar enhances the richness with a hint of acidity
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
½ teaspoon black pepper freshly ground for the best flavor
Salt to taste
1 teaspoon cornstarch optional (for a slightly thicker consistency)

Use quality red wine – Since wine is the star of this sauce pick a variety you’d enjoy drinking. Avoid overly sweet wines.
Choose fresh mushrooms – The earthiness of mushrooms gives the jus its signature depth so go for firm, fresh ones.
Balance acidity – The combination of red wine and balsamic vinegar ensures the sauce isn’t too overpowering but still delivers a bold taste.

Warm the olive oil in a saucepan over medium heat.
Add the shallots and garlic, sautéing for about 1-2 minutes until softened and fragrant.
Stir in the chopped mushrooms and cook for another 4-5 minutes, allowing them to release their moisture and develop a deep, umami-rich flavor.

Pour in the red wine, stirring to scrape up any browned bits from the pan (this is where the flavor builds!).
Let it simmer for 5-7 minutes, reducing by about half. This step intensifies the wine’s richness and removes any harsh alcohol taste.

Stir in the beef stock, thyme, black pepper, and balsamic vinegar for a perfect balance of savory and slightly tangy flavors.
Allow the mixture to simmer for 10-15 minutes, letting it reduce and concentrate into a flavorful, velvety sauce.

For a smooth, refined jus, strain the mixture through a fine-mesh sieve, pressing on the solids to extract every bit of flavor. (You can skip this step if you prefer a more rustic texture.)
Return the strained jus to the saucepan and whisk in the butter for a glossy, restaurant-quality finish.
If you prefer a slightly thicker consistency, mix 1 teaspoon cornstarch with 1 tablespoon water, then stir it into the sauce and simmer for another 2-3 minutes until slightly thickened.

Give the sauce a final taste, adjusting with salt if needed.
If the flavor is too bold, a small splash of stock or a pat of butter can mellow it out beautifully.

Nutrition Information (Per Serving):