Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Dene on July 26, 2010, 09:05:25 am
-
Does anyone have a recipes for making Jus?
-
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
-
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.
-
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.