Making Beef Jus
Good jus is not a gravy; it should never be thickened with flour. It is a pure, transparent extraction of the meat’s own intensity, intended to sharpen the flavor of a roast rather than mask it.
Watch your heat during deglazing.
If you burn the drippings in the pan, the jus will turn bitter. Keep the pan over medium heat and scrape the bottom constantly with a wooden spoon.
- Heavy-bottomed roasting pan or skillet
- Wooden spoon
- Fine-mesh sieve
- Small saucepan
What goes in.
- 2 tbspbeef fat or drippings from the roast
- 2shallots, minced
- 1/2 cupdry red wine
- 2 cupsbeef stock
- 2 sprigsfresh thyme
Scraping the fond
The 'fond'—those dark, caramelized bits stuck to the bottom of the pan—is the heart of your jus. Pouring cold liquid into the hot pan releases them instantly; scrape them thoroughly so every bit of that crust ends up in your sauce.
The method.
Remove the roast
Transfer your finished roast to a board to rest. Pour off all but two tablespoons of the rendered fat from the roasting pan.
Sauté the shallots
Place the pan over medium heat. Add the shallots and cook until they are soft and translucent, about 3 minutes.
Deglaze
Pour in the red wine. Use your wooden spoon to scrape the bottom of the pan, releasing the brown bits. Boil until the wine is reduced by half.
Simmer
Add the beef stock and thyme sprigs. Simmer for 10 minutes until the liquid reduces and intensifies in flavor.
Strain
Pour the jus through a fine-mesh sieve into a small saucepan or gravy boat. Discard the solids and serve immediately.
Other turns to take.
Herb-Forward
Add a sprig of fresh rosemary or a crushed garlic clove during the simmering step for a more pungent finish.
Black Garlic Jus
Smash one clove of black garlic into the pan drippings before adding the wine to introduce a deeper, balsamic note.
When it doesn't go to plan.
If your stock is store-bought, reduce it slightly more before adding to the pan to concentrate its body.
Do not add salt until the very end; as the liquid reduces, the saltiness intensifies and can easily overwhelm the palate.
Serve the jus in a heated vessel so it stays thin and fluid rather than congealing on the plate.
The ones that keep coming up.
Can I use flour to thicken it?
No. If you thicken it with flour, it becomes a gravy. A jus is meant to be light, thin, and focused on the essence of the meat.
What if my pan has burned bits?
If the bits in the pan are black rather than dark brown, wipe them out with a paper towel before starting. Burnt bits cannot be saved and will ruin the entire batch.
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