Ingredients
Equipment
Method
- In a large pot, roast the onions, celery, carrots, and garlic in 2 tablespoons of fat, butter, or oil over medium heat, stirring frequently, until well browned. This takes about 15 to 20 minutes.
- Deglaze with the red wine and cook until almost gone.
- Add the stock and pan drippings and bring to a boil.
- Simmer over low heat for about 10 minutes until the vegetables are tender and the liquid is reduced by about 1/3.
- Strain the au jus and return the sauce to a pot over low heat.
- Season with salt, pepper, Worcestershire sauce, and 1 tablespoon of butter or chilled rendered fat. Keep warm before serving.
Nutrition
Notes
You can make this up to 2 days ahead of time and store it in the refrigerator. To store leftovers, cover and keep in the refrigerator for 6 to 7 days, or freeze for up to 6 months. Reheat gently over low heat. Yellow, sweet, or white onions, or shallots, can be used. Cool pan drippings quickly to solidify and separate the fat for use in finishing the au jus. Finishing a sauce with chilled fat is called 'monter'.