Jus

[Dene]

Does anyone have a recipes for making Jus?

[judydawn]

This one from vogue.com.au by Kinesis sounds easy enough to convert Dene

OK I have a recipe - but be warned, this is NOT healthy. LOL.

- Finely chop a couple of shallots and gently fry them in some butter until soft (you can substitute spring onion, or if you'd prefer, skip this step altogether).

- Add about a cup of decent quality red wine

- Bring to the boil, then take the heat down to a slow simmer

- Simmer uncovered for around 15 mins, or until the volume has reduced by half to two-thirds

- Now, get some unsalted butter. Cut it into rough tablespoon-sized squares. You'll need a minimum of 3 tablespoons; to make it really rich add 6-10.

- Add the butter, one tablespoon at a time, and whisk vigourously while each lump melts. Allow each lump to fully melt before adding the next.

- Once the last lump has been added, take the jus off the heat and season with salt and pepper.

This is a great sauce to accompany rich red meats, such as venison, or fillet steak 
     

[riv_mum]

I have made jus in the TM cooking at varoma until reduced to the right consistency. I adapted the jus recipe in Nico's big cookbook will see if I can dig it up.

[Thermomixer]

You can make jus by just boiling down stock and red wine that is not too salty to start.  Basically if you have made beef stock ( and DON'T add salt when making it) and strain it into the TM bowl & cook on Varoma temp and speed 2 or 3 until it thickens to the desired consistency.

You can add flour and /or butter depending on what you want.