Red wine jus

1 litre

Ingredient

150g Shallots, sliced 

Butter 50gr

10g Garlic, halved

100ml Red wine vinegar

250 ml Red wine

350ml Chicken stock

250ml Lamb or beef stock

2 Bay leaves

1 Sprig of thyme

Method

1.Caramelise the shallots in foaming butter until golden, adding the garlic at the end.

2.Strain through a colander and then put back into

the pan and deglaze with the vinegar.

3.Reduce the red wine by half along with the shallots, stock and jus, at the same time as colouring the shallots.

4.When everything is done, combine and simmer for 20 minutes.

5.Pass through a sieve and reduce to sauce

consistency.

6.Infuse the aromats for 5 minutes.

7.Pass through muslin cloth and store until needed.