"Au Jus" for Beef or Veal

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A simple sauce that incorporates the deep flavors of roasted pan juices and red wine to serve with your favorite roast.

Serves

Pan juices from a beef or veal roast
2 1/2 cups More Than Gourmet Ready-to-Use Beef Stock (or use 1 ounce Glace de Viande Gold® dissolved in 2 1/2 cups hot water)
1/2 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
1-2 tablespoons unsalted butter
Salt and pepper

After you have removed a beef or veal roast from the roasting pan, skim off and discard any fat from the top of the pan juices. Set the pan over 2 stove burners and add the stock and wine, stirring to scrape up any browned bits.
Bring the mixture to a boil over medium-high heat and continue cooking until it is reduced to about half its original volume.
Whisk in the butter and season to taste with salt and pepper.
Spoon the sauce over warm slices of meat.