How to make a delicious & simple Red Wine Sauce (Jus)

[@joshstiltner]

Thank you Andy. Because of you, and other great YT Chefs like you, I’ve enrolled in Culinary School and start next month. You’ve motivated me. I hope to be as good as you someday. Keep up the great work.

[@vargnaar]

Good on ya, Josh. Hope it's going great for you so far.

[@poopfacemctavish7080]

It’s been 9 months. What has happened, Josh?

[@bad3032]

He got out with 60k in debt and got a job as an entry level prep cook for 15$ an hour and realized he could've just applied at a nice restaurant and expressed to them his ambitions and would've been in a better position

[@MrCallumreid]

Think you might've burnt your garlic mate, that's bitter as. Good on ya Josh! Cook your heart out! ❤

[@Harosho]

Congratulations

[@drgeorgek]

Making stocks is one of my guilty pleasures… and so easy. I definitely love watching them bubble away over hours and induction is best for it as you can finely adjust the heat via the digital control. Definitely worth doing over 1-2 days and then freeze the excess. An ice cube size of this stock/jus thrown into any braise seriously elevates it

[@130crowd]

The veil has dropped! Andy's beyond professional, he's v good at describing the process, the flavors, the qualities of a good jus. V informative. Thanks!

[@andy_cooks]

Thank you for watching !

[@alexandragrace8164]

Binge watching all of Andy’s videos while I’m waiting for his cookbook! Absolutely love the philosophy you share about cooking Andy! I am a former commercial cook in a catering kitchen. But I’ve never been as good a home cook as my sister. Your channel is inspiring and informing me!

[@juliancarion9761]

Thanks

[@Unclejamsarmy]

One of the best cooking teachers ever - articulate and straight to the point is really helpful, a lot of this kind of media is harder to actually learn from when it’s trying to be as entertaining as it is informative

[@potatopatch5202]

This is the first vid i watched that wasnt a short. Its so good. I know that ur a super talented cook but I Loved your commentary. Very engaging.

[@andy_cooks]

Thank you so much!!

[@NC19]

Cheers Andy! Been trying some of your recipes and none have disappointed so far!

[@4and20blackbirdsbakedinapi6]

Love your channel. You’ve won me over. Would you be able to make Hainanese chicken rice, with the chili sauce and the liver that can be ordered with it? The liver part is not found anywhere on KZbin, and you might end up being the first to make it. Thank you Andy. Keep producing more videos. You’re doing a great job.

[@johnatkin3983]

Hey thanks for that. Very informative. I'm a cook in the UK and it's been a long time since I made something like this so I appreciate the reminder. I respect and agree with everything you said. Top man.

[@CoffeeggSPWL]

Thank you Andy. I randomly found your channel so long ago when looking for Dutch dishes as I wanted to do something for staff meal that would be able to represent the Dutch people. Thank you for your knowledge you are a good teacher.

[@mandtgrant]

As a trained, but not professional cook, I have seen a few of your vids, and was considering subscribing.I like the pro chef does home cooking format, and you don't seem full of yourself. When you expressed admiration for Keith Floyd, I knew your cooking philosophy would be sympatico. New subscriber from Canada

[@warwickemanuel1088]

Thanks so much for this really enlightening for me video Andy I've learnt that I haven't been taking shelf-stable stock anywhere near its potential, also I've avoided salt-reduced anything, but your explanation as to why it's useful has changed my thinking.

[@artyom108]

Yep! Stocks are always made w little or no salt, since you never know how you will use them (reduced x2 or x4, etc)

[@williammatthews2948]

I remember a video in which Chef Jacques Pepin said to try a recipe once, then make it your own. I'll be trying this one as directed, then I'll make it my own. This recipe looks simple, but complex at the same time, so please wish me luck. My wife and I were at the market the other day looking for beef for a simple stir fry when we noticed a beef roast, not a prime cut, less than 2 pounds, with a lot of fat. The price was $38.06. It's ridiculous. Thank you Chef Andy for sharing.

[@andy_cooks]

I 100% agree, a recipe should be just used as a guide once you're a confident cook.

[@m.theresa1385]

I love the great Chef Pépin. That is advice of his that I follow and I am frequently surprised with the outcome of his original recipes. It changes the way I might otherwise tweak it on my next go round. There’s always something new to learn when watching him cook, along with an explanation why/why not. Chef Andy does likewise. Can’t praise him enough for his detailed recipes.

[@DCChef2025]

Hey Andy! I've been a fan since discovery and you've got a great thing going. Keep it up!

[@andy_cooks]

Thanks, will do!

[@Bradonthe333]

A trick I often use when making a sauce with store bought stock is to add some regular gelatin. It elevates it significantly. Nice video!

[@jbowers56]

Came here to say this. I even use it in my vegetable stocks (which I make much more often than meat stocks) to give more body. Works a treat, and means a juicy pan sauce is only ever a few minutes away.

[@crabmansteve6844]

What I do, is add a bunch of chicken feet into it. Chicken feet are so high in collagen and gelatin that you can absolutely get a nice velvety, gelatinous stock in 2-4hrs.

[@pokylito4565]

If I don’t use any meat should I use less stock because I don’t skim it?

[@pax9864]

@@jbowers56 Oh, James, please don't use gelatin in a vegetable stock that vegetarians/vegans will be eating! Thank you!

[@jbowers56]

@@pax9864 I always ask people if they mind before using it.

[@juliancarion9761]

I am learning so much..... I am office white collar worker always wanted to follow my passion ...cooking .... thankyou mate !!

[@ldarr1986]

I always cook turkey dinner at Xmas time. And I always make fresh stock for gravy but over the course of the day I sieve my stock through paper towel. Takes a bit but if you can do that 3 times through the afternoon it comes out as clear as atore bought with all the fresh flavor.

[@johnkozup9959]

I like the longer versions better just because in some shorter ones they don't tell you what they are cutting or adding to the mix. Not even a place to get the recipe. So yes I liked this video Very much. Excellent job!

[@beeaura]

Andy, love your work. Been following since your start. Just want to wish you good health for the great media you’re giving us. Please take care so we can have you around for my toddlers to learn from, when you old and wrinkly!!!

[@GreenMach1ne]

Everything about this channel is awesome.

[@hippeastrum]

Mmm would love to taste your home made stock. I love making chicken stock, used to do it long and slow on the stove, but bought myself a pressure cooker at age 74 and am enjoying using that. I like to poach a chicken in it, de-bone and add the bones back to the poaching water, pressure cook that then freeze the resulting stock. Then I use the same stock for the next chook.... so on and so forth.

[@szubal]

Thank you! Clear teaching.

[@FennMeister]

An aspiring cook here. Thank you for your deeply informative videos and recipes.

[@patricklambert7000]

This is a brilliant technical video. Andy your explanation of the differences between home and commercial kitchens is clear, so well enunciated and demonstrated, you should take a bow. I'm a teacher and wish I could explain and demonstrate as well as you do. This should be course 101 in any culninary school. Brilliant job mate!

[@Coolcatz2500]

Super informative, easy to follow without the bs! Thanks!!!!!

[@TobiasJStrand]

Love this! Would love to see how you make the homemade stock. Here on the opposite side of the rock we don't have stock readily available in stores, except for small bottles and cubes, so the homemade is the way to go and I'm always looking for good tips to improve mine.

[@Millis-wh5qo]

Same here!

[@stuartdmcintyre]

​@@Millis-wh5qome too. Andy, can you use a slow cooker for the stock?

[@ButacuPpucatuB]

Thanks so much for this detailed explanation! I would love to see how you prepare your 30 hour stock. If that’s possible… no pressure from me. 🙌🏽

[@redskinzero7755]

I second that please bro!

[@thecatsarse6542]

Kieth Floyd🍷Love that you mentioned him! One of my culinary heros! Great videos your making!Keep up the good work! From a pomme in Germany🙏

[@eman4013]

Great tutorial Andy

[@andy_cooks]

Glad you enjoyed it

[@stevetindall3766]

Excellent video Andy. These technical videos are great for us home cooks. Keep it up.

[@jasonclark1682]

Hey Andy. Thanks for your videos man, you're good to watch and cover things well. Just wondering.. for this comparison, I wonder what the result would have been if you had of cooked the store bought stock for the extra 27 hours so they had been cooked for the same amount of time?

[@TheAnjizz]

Hey Andy! have you ever tried using xanthan gum as a thickener for your Jus? pretty sure its far better thickener than cornflour and keeps your sauce clearer.

[@Chef1077]

Xanthan gum can give it a slimy texture though just be careful

[@ramenr6]

I do so love your channel & shorts - & FINALLY a chef declares that taste is subjective! 😘

[@angispilates3468]

When making homemade stock add about a tablespoon of vinegar, it will help break down the collagen in the bones and release extra gelatin. It will make your broth thicker.

[@wphillips23]

Good idea. A little vinegar also adds useful amount of calcium from the bones. Wine vinegar or apple cider vinegar add a nice flavour.

[@alexvillatoro8674]

Seeing the Viscosity of the red wine sause... i can just taste and feel it 😳 Btw you think you can show us a video on how you make stock? I had some people boil everything, drain it, keep the soild and start over because the first boil is suppose to take out the impurities. And maybe show us how to make a Demi gloss

[@kevinjameshulipas4725]

Love this video! I was unexpectedly pleased to discover your channel! Love the attention to detail and production!

[@joshdeards5001]

I appreciate your understanding of the way food reacts it makes me a better cook at home, I’m still waiting for your Nana’s chicken à la king👍🏼

[@wardanangjumadila2298]

Hai anna iam Nagendar Anna -Xvideos na age 27 Zeimbut.Host qualification m.l.t medical lab techniciany ,Srpt lo jobs unte cheppagalaru anna.with govt Jobss...

[@andy_cooks]

Coming soon!

[@erictasse6390]

Hey Andy, love your channel. Since I see you are responding to comments here, I would like to leave a recipe for you to try, I’m sure your lovely wife will also enjoy it. Have been cooking & refining this recipe for years. The measurements are not exact, as I do it by heart & eye 🤌🏼 Saumon Japonais de Montréal; Marinade/Sauce In a ziplock, add; 3/4 cup low sodium soy sauce 2 tbsp white vinegar 2 tbsp rice vinegar A couple dashes of ponzu A couple dashes of mirin 1 tbsp sesame oil ~4ish tbsp of pure maple syrup 1/4 cup brown sugar 2-3 cloves freshly grated garlic Same amount freshly grated ginger 1 tbsp onion powder Freshly ground black pepper Seal ziplock & shake vigorously until well combined. Add in your fresh & generous portions of salmon. Marinate for 2 hours, max 4. When you’re ready to cook, take salmon filets out and dry on paper towels. With the remaining marinade, we’ll make a sauce. Firstly, add 1/2 cup of water and combine (I do this to dilute the intensity somewhat) In a sauce pan, add 1/2 cup sake & boil off alcohol. Once reduced, let sauce pan cool down for 5 minutes & add marinade from ziplock. Bring saucepan up to a boil while whisking (to prevent sugars from burning) & simmer for 20 minutes. Start cooking your white rice if choice. Sieve your sauce & add your cornstarch slurry to thicken sauce (I would prefer not to do this, but this is home cooking & I don’t got all day!) I like my sauce to coat the back of my spoon but still easily run off (on the thinner side) season to taste. When sauce & rice is just about ready, be sure to properly dry your salmon & pan sear as you normally would. Time to assemble. In a generous sized bowl, add your serving of rice. Sprinkle with furikake (I like the toasted sesame seed & seaweed one). Carefully add your beautiful salmon on top. Spoon your sauce over salmon & rice. Top with crispy fried shallots. Garnish with half an avocado (thin slices) & a lime wedge. I personally like to finish with sriracha or sambal for some heat. Bon appétit, mes amis!

[@warwickkowalczyk]

Love this video, and your channel Andy. So great tips everywhere. Well done and thank you

[@bellesacks965]

Thank you! You are so real, I love that. Have an awesome day, you've already made mine better.

[@spencerdevane7314]

Dead set legend, chef. My mom always talked about a Jus sauce, had never seen it done so well before. Awesome stuff!! I ought to make it for her

[@mattemeny2606]

Thanks Andy. This is a fantastic resource for us amateur cooks

[@TheNameIwantedWasTkn]

So I had a punt at making red wine jus a couple of years ago and since then I’ve played with my technique it to get to where it is now, other than splitting the hard and soft veg and mixing in some chicken stock this is remarkably close to what I came up with - feeling validated so thanks for the video!!! Now to try it with some chicken stock added 👌

[@stephendickson9000]

I think this is one of your best video's.

[@andrewkingoo7]

Thanks for describing it much simpler than I thought cheers 🍻 Andy

[@kimberlysmith697]

Excellent teaching, I can't wait to make it. Thank you

[@ianrobert6239]

Thank you Andy! Very informative.

[@conal92]

Good wine choice for the sauce... you are right... if you wouldn't drink it why cook with it! Though I would definitely drink that Koonunga Hill and use a Rawsons Retreat in the sauce! Just as good and a little cheaper.

[@jurajkoncovy242]

Hi Andy, great great video. very easy to follow. Just wondering what happened with those beef cheeks? After 2 hours of cooking they might be nice to eat. Or what is normally done with such leftovers in restaurant? Staff food or just waste? thank you

[@ADayInTheLifeOfJames]

Great video mate I learnt so much thankyou Andy! 👌

[@derekb3653]

Now THAT is something I'm really tempted to try at home. Thanks!

[@MrMisterPhoenix]

Really love these longer form factor videos

[@christopherbrett]

Best video ever… What’s the brand of your stock pots? Most stock pots I’ve used burn so quickly, as it doesn’t have a deep base. Cheers, Christopher

[@noemiyakas3355]

So bloody amazing 🤩

[@shawnhampton8503]

Do you prefer corn starch? I find it can break. I use potato starch and like it better. Great video! Thank you!

[@moth_la]

I feel like I should be paying for this level of content! Great instructions.

[@simonriggs910]

You the man bro! Love your content! 🙏🏾❤️

[@tomevans4402]

I make my own stocks. I learned a lot here, thank you 🙏

[@philcool1968]

Thanks Andy. Love the Penfolds cab sav.

[@Zachary_Sweis]

When I do this at home I add powdered gelatin to the store bought stock, 5% by weight. It helps emulate what you get when using real stock. I also don't make stock at home. I reserve that for when I'm getting paid to do it lol

[@emelynedenizet62]

Hi !!! Do you know "Merda de Can" ? It's a french recipe from the city of Nice and not so many people knows it. It's sort of gnocchis made with leaves of chards. You serve it with some "Daube", but I'm sure you already know what Daube is😊...

[@jeffpickard5548]

Such inspiration!! Absolutely love watching your channel. I’ve learned so many tricks. Do you have a video/recipe on your 30hr stock?

[@Bluelavender55]

Great Video! I just wonder If u have ever considered using celeriac root instead of the top part. I´ve noticed it´s a very american/aussie/nz way of using celeriac in sauces. Here in Europe we (usually) only use the root. Just trying to figure out why is that :)

[@noahwilcox5619]

I like these videos. Great job

[@jagmaxwell1147]

Keep it coming Andy. Lov it mate

[@ilovebobsdonuts]

This is great! I'm not a natural chef but this can be my new party trick 😍 can I use vegetable stock instead and add an ingredient to make it feel thick like beef stock?

[@mirakurucu]

Yes, you can make it with other stocks, in order to thicken, if its to thin, just add some flower and/or butter

[@andy_cooks]

Yes you can, Keep in mind veggie stock will definitely need to be thickened

[@ilovebobsdonuts]

@@mirakurucu thanks so much for the tip!

[@ilovebobsdonuts]

@@andy_cooks thanks chef for the tip and your great content!

[@markust8904]

Could you use a starchy potato in the mirepox as u reduce to thicken the regular beef stock recipe then strain, instead or... in addition to corn starch thickening in the end.

[@burt24pop]

Looks amazing man! Well done

[@grahamhutton1633]

when they cook it for 3 hours the amount of stock is much greater than if cooked for 30 hours, so they either would have to sell it for a higher price for the same volume or sell it in small packets as a "concentrate"

[@remiewatkins8032]

Thanks Andy maybe with the new kitchen you could do a video on the basic of cooking on a subscription / School thing for us armatures great video

[@AA-tc5if]

Thank you Andy I’m sure Paul Bocuse is looking down from heaven giving you thumbs up 👍

[@andy_cooks]

Hope so!

[@kdogggggggggggg]

you can add powder gelatin to the bought stock, it makes a good replica

[@frannazietsman3504]

thanks man, what a perfect video.

[@mirrorgt908]

Beautiful beef stock 🥺

[@nathanwadsworth2376]

Andy man, you didn’t tell us how good the leftover beef would taste! I’ve made some sandwiches with it. Phenomenal and my frenchie goes nuts over getting a piece of it too!

[@joscul08]

Love the video but have you tried putting powered gelatin into home made stock makes a massive difference

[@jollyrogercoin6975]

Your the man thank you

[@TheMultisportGeek]

Awesome!!

[@igortumbas2769]

Hey Andy. What are your thoughts of adding a bit of gelatin to the store bought stock sauce?

[@helgedzierzon3496]

Hi Andy. A wee challenge for you: Kaiserschmarrn. Would love to see how you'd do that. Great channel.

[@davezeraschi7936]

Hi Andy. Did you put the whole kilo of meat in at some time? Or in batches?

[@SherryWineAndCats]

I did this with store stock and omg following your directions made an amazing sauce!!! Thank you 😊

[@brian454454]

If you reduce store bought stock 1/3 to 1/2 before you even start your recipe you don’t have to reduce it as much after you’ve added whatever it is your adding for any given recipe. Good store bought broth is pretty good, just too diluted. Which makes sense, if you can sell more product made out of the same amount of raw materials you make more money.

[@michaelayoub4678]

Hi Andy! How long could you freeze this for before it goes off?

[@nicholashill8201]

Thanks for the video. Would you consider using a sheet of gelatine to improve the mouth feel and thicken the store bought stock version. I wonder what ratio of gelatine to sauce and any potential downsides of adding gelatine?

[@andy_cooks]

Yes, absolutely. very comin also to use gelatin.

[@Zendoodler]

Thank you!!

[@wardanangjumadila2298]

Hai anna iam Nagendar Anna -Xvideos na age 27 Zeimbut.Host qualification m.l.t medical lab techniciany ,Srpt lo jobs unte cheppagalaru anna.with govt Jobss...

[@Zendoodler]

Is this "Babe, what would you like for breakfast, lunch, dinner, snack?" Or is this actually Andy? SORRY, looks like curiosity got the cat, me. 😆

[@xesse1]

I have a question, would the process of making the beef stock have been the same as this? If so, what is the need for essentially making another stock using the veg/bones when the stock you’ve already made has all those flavours in? Could you not just reduce the red wine and the stock together to end up with a red wine jus? This is a genuine question by the way

[@joannstonebarger3545]

Andy growing up chicken and dumplings was my favourite comfort food. Can you please make it.

[@goodgoog8143]

Andy you should definitely make a video with a chicken dish like mustard chicken or garlic chicken or something love ya content bro

[@TheJohnny32100]

When are you going to make a Dublin coddle Chef?? And congrats on the 2 mill

[@jasonistheking]

Ive heard you need to parboil beef bones before using for a stock. Is that needed if you're roasting them?

[@Dillondeitz]

Helpful! Thanks chef!

[@andy_cooks]

Glad it was helpful!

[@BigGameBargainHunter]

Hey Chef - what are your thoughts on using a pressure cooker/Instapot to make stocks? I’ve read that it doesn’t extract all the gelatin like a 30 hour simmer will, but I’ve never gotten around to trying it myself

[@andy_cooks]

Pressure cookers are great for extracting flavour quickly but it's correct it that you don't get a very gelatinous stock from them

[@DClaville]

when using bought stock I often add gelatin to get the mouthfeel of real stock

[@natharjun84]

Hi Andy, could you please share how to make an awesome Red & White wine Sangria. I've seen so many recipes but I always tend to mess it up - sometimes add up to much orange juice or lemon or soda. need help please

[@muchasgracias6976]

Loving your shout out to the legendary Keith Floyd!

[@barrycook6552]

For shop bought stock, you can cheat by adding Bovril to act as a shop bought demiglace (ish) to thicken and add umami flavour

[@johndowney8575]

This guy is so talented it would be awesome to work for him!

[@siCk214-]

🤤🔥 I will be trying this!