"Au Jus" for Beef or Veal
DescriptionA simple sauce that incorporates the deep flavors of roasted pan juices and red wine to serve with your favorite roast.
- 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.