Essential Ingredient
The Essential Ingredient ‘Classic Jus’ has been created using the finest ingredients and many hours of slow simmering, skimming and reducing to produce. The result is a restaurant quality, rich-flavoured stock reduction that chefs have been accustomed to using for hundreds of years, and perfect for easy use at home.
To use The Essential Ingredient ‘Classic Jus’ on its own, simply heat 40-50ml of Jus per person in a saucepan or microwave on high in a porcelain cup for 30 seconds. Serve immediately.
Alternatively ‘The Essential Ingredient Classic Jus’ is the perfect base for a range of other sauces (see our recipe suggestions below). ‘Classic Jus’ can also be used to enrich casseroles or stews at the end of the cooking process to give shine and depth of flavour.
Red Wine Jus – Suitable for all meats.
Once you have cooked your meat of choice, deglaze the pan by adding a generous splash of good red wine. When the wine has reduced by half, add 40-50 ml of ‘Classic Jus’ per person, bring to the boil for 2 minutes at the most, season to taste and spoon over your selected meat.
Rosemary & Red Currant Jus – Delicious with Lamb
In a saucepan, add a splash of good white wine and a few sprigs of fresh rosemary, reduce the liquid by half and add a teaspoon of redcurrant jelly along with 40-50ml of ‘Classic Jus’ per person. Bring to the boil for 2 minutes at the most, season to taste, strain and serve.
Peppercorn Sauce – The classic accompaniment to steak
Add a splash of good white wine into a saucepan along with 1 teaspoon of roughly chopped green peppercorns per person. Heat the ingredients then add 40-50ml of ‘Classic Jus’ per person, bring to the boil for 2 minutes at the most and serve over your favourite grilled steak.
Mushroom Sauce or Wild Mushroom Sauce –To serve with chicken & pork
For each person, slice around 20gm of your favourite mushrooms and sauté in a fry pan. Add a splash of good white wine and reduce liquid by half; add 40-50ml of ‘Classic Jus’ per person and bring to the boil for 2 minutes at the most. Finish the sauce with a small addition of cream and serve.
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