Jus

Hello all! I hope that you have had an incredible week. Sorry I couldn’t write, I was in a period of figuring things out and transition. I promise my replies will be faster in the future. Plus you can check out my exploits from last week at http://newbieintheweeds.blogspot.com.

I received a new question; “What is the recipe and related technique for making a "jus" (like that which might accompany a steak or prime rib)? Is it easy or difficult to make such a "jus"?

The base of any good jus is a great stock. In my second question that was asked I covered the basic elements of making a great stock. Assuming you already have a stock that you have just finished. Set aside the useable liquid (stock) and keep the bones, mirepoix, etc in the pot.

Turn on the heat and add some red wine, for the amount that we are dealing with I would say that half a bottle would be a great amount, to the remaining ingredients. Allow this to reduce until you no longer smell the alcohol. Again I caution you NOT to put your face over the pot, instead waft the air to your nose. Once reduced add water to cover the bones and allow to simmer gently and reduce.

As with the stock, you must take patience and great care to skim off the fat and particles that will negatively impact the quality of your jus. Once reduced to approximately one third its original volume turn off the heat and strain through a fine sieve.

Throw out the remaining ingredients and clean out the pot. Add approximately one third a bottle of red wine and let reduce. Then add equal parts of the stock and the remoulage (the second boil) into the pot and let reduce gently. You continue this until it reaches the desired consistency.

You want your jus to be thick and have a dark and rich almost purple or deep brown colouration to it. Once this is done you want to again put it through a fine sieve and put into containers to meet your needs. Jus can be frozen and used at a later date no problem.

Following these basic guidelines will produce a rich and flavourful jus.

A specific recipe for jus follows here that I feel best works for the home cook;

10 pounds bones
5 Carrots
2 Large Onions
1 Head Celery
1 bunch Leeks
1 small can of Tomato paste
1 Bottle Red Wine
Half a handful of Peppercorns
Water.

If you follow the instructions contained in the post related to stock and the instructions above you will find that you have a delicious jus that can be used for many meat dishes.

I trust that this answers your question. If any of you have any food related questions feel free to send them to me at askachefintraining@gmail.com.

Rodney Dangerfield once said; “I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.” Anybody else thinking of mirroring over their kitchen table?

Are you dreaming big and inspired?

A la prochaine

SDM