Ingredients
WHAT YOU'LL NEED
- 1 Purple Eschallot
- 2 cloves garlic
- Small Handful Woody Herbs, Thyme, Sage, Oregano
- 50 grams Salted butter
- 100 grams Port
- 150 grams red wine
- 100 grams water
- 20 grams balsamic vinegar
- 35 grams brown sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
-Chop Eschallot , garlic, herbs 2 sec/spd 7.
-Add Butter and cook 4 mins/varoma/spd 1 with MC removed.
-Add Port, Red Wine, Water, Balsamic Vinegar and Brown Sugar.
-Cook 20 mins/varoma/ spd 3. (see note if steaming vegetables).
-Strain before serving.
HOW:
Tip
This is the perfect accompaniment to Steak, Lamb or Chicken.
To Steam strips of Carrot & Zucchini (Tagliatelle) at the same time, add them in th varoma after 14 minutes of cooking. Add vegetables (1 zucchini and 2 carrots cut into strips using a vegetable peeler).
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
TIFFANY NOTES Have never made Red Wine Jus before. This was amazing! Kept the tmc on until the end in case you were wondering. Use tawny port and Shiraz Barwon Bank Shiraz. Could easily reduce the sugar just a little if you wanted to but great as it is.
This jus is delicious
How long does it last in the fridge?
I didn't have eschallots, so used a quarter of a small brown onion. We served the jus with lamb racks & it was divine. A big hit in my house - I will definitely be making it again.
Do I leave MC on or off when doing the 20 min cook with wine,
port, etc? 🤔
Can I uses just red wine , no port?
What temperature do I cook this at?
Did this for a thanksgiving dinner... and it was awesome. Will be my Xmas gravy as well!!!
This jus is so good. So quick to make compared to stovetop version and goes well with a sous-vide steak in the thermo. Maybe not as thick but the flavour is amazing. Thankyou for sharing.
Love this!! We've made it a few times now with both beef and lamb. It's always a big hit!