About the Recipe
The difference between jus and sauce is the jus is reduces with the drippings and juices from the pan and the sauce is made via other methods such as this recipe as it is created from an espagnole sauce.
Ingredients
3 cups 690g Espagnole sauce
1/2 cup 100g beef stock
1 cup 200g red wine
1 bay leaf
1 tsp whole peppercorns
1 garlic clove
1 sprig thyme
1/2 shallot
Method
1. Pour espagnole sauce into a pot on low heat while you prepare the rest of your ingredients.
2. Pour beef stock and red wine.
3. Add bay leaf, peppercorns and thyme.
4. Slice the garlic and shallots into long chunks, this will make it easier to retrieve.
5. Simmer and stir for 20 minutes
6. Pour the mixture through a fine mesh sieve to remove any clots and the flavour enhancers.
7. Return the liquid to the pot and wither simmer to your desired consistency or set to the side ready to heat when you have prepared your meal.
Note: use wither a shiraz (peppery taste) or a cabernet sauvignon (deep fruity flavour).