Cabernet Au Jus
After seeing many online recipes, I tweaked this one to create a version my whole family enjoys.
After seeing many online recipes, I tweaked this one to create a version my whole family enjoys.
- Carbohydrate 6.43715565975683 g
- Cholesterol 0 mg
- Fat 0.0243543995415587 g
- Fiber 0.0774339988962708 g
- Protein 0.245143586306558 g
- Saturated Fat 0.00608728938276526 g
- Serving Size 1 1 Serving (44g)
- Sodium 4.17901320510265 mg
- Sugar 6.35972166086056 g
- Trans Fat 0.00711585343166567 g
- Calories 68 calories
Step-by-step
- Mix all ingredients together in a non-aluminum non-stick pot. bring to simmer.
- Slowly stir in Au Jus Mix, (I usually only use 2/3 of a bottle... but I love my wine). Let simmer for approx 1 hour.
- Remove bay leaf, and serve!
Dark ruby liquid coats the back of a spoon with a glossy, clingy sheen. Reducing alcohol requires steady heat control. Aluminum pots react with acidic wines, producing a metallic taste. Use a stainless steel or enameled cast iron vessel instead. Simmer the mixture gently without boiling violently. Vigorous boiling breaks emulsions and muddies clarity. ### Reduction Science ### Alcohol boils at 173 degrees Fahrenheit. Water boils at 212 degrees. Simmering the 750 ml bottle of cabernet alongside ruby port drives off harsh ethanol while concentrating grape sugars. Crushed garlic and halved shallots release aromatic compounds into the liquid phase. Strain solids through a fine mesh sieve before serving to ensure a smooth mouthfeel. ### Practical Timing ### Total preparation requires approximately one hour and ten minutes. Active chopping takes twenty minutes. Let the pan simmer uncovered for fifty minutes to achieve proper consistency. Store leftovers in a sealed glass container for up to four days.
