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

I wanted to see if i could make a red wine sauce from store bought shelf stable stock so I made two, One with homemade stock and one with store bought stock.
The results somewhat surprised me!
Ingredients for the store bought Version
- 3L stock, All beef or 2L beef 1L chicken if store bought get the low sodium
- 1 large carrot
- 2 small brown onions
- 1/2 head garlic
- 750ml red wine
- 400ml port or twiny wine
- 1kg beef trim (not to much fat on it)
- cornflour to thicken if needed
- Salt to taste
New long format videos on KZbin every Sunday and new short format content every day on YT shorts, Instagram Reels and Tiktok.
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[@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 !

[@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

[@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!

[@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

[@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!!

[@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!

[@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.

[@FennMeister]

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

[@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.

[@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.

[@juliancarion9761]

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

[@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)

[@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?

[@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🙏

[@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"

[@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!!!

[@eman4013]

Great tutorial Andy

[@andy_cooks]

Glad you enjoyed it

[@bellesacks965]

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

[@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!

[@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

[@stevetindall3766]

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

[@user-oe9lx9qq2n]

Andy! Love the videos! Thanks so much! Can you show the fan base here how you make the bone stock! I asked my local butcher if he could keep me some trimmings and surprisingly he was super happy to do that. Would love to see how you make the bone stock as I would love to do it for Christmas or something!

[@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

[@andrewkingoo7]

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

[@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

[@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!

[@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😊...

[@szubal]

Thank you! Clear teaching.

[@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

[@tomevans4402]

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

[@warwickkowalczyk]

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

[@davidcope2368]

You can add raw peeled potatoes to a stock to remove excess salt

[@mirrorgt908]

Beautiful beef stock 🥺

[@ianrobert6239]

Thank you Andy! Very informative.

[@philcool1968]

Thanks Andy. Love the Penfolds cab sav.

[@joannstonebarger3545]

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

[@andreasgamperl9583]

There’s always packed gelatin as a cheat code, really really upgrades any sauce

[@ShizzleMouse]

Adam Ragusea has a great video explaining this

[@ADayInTheLifeOfJames]

Great video mate I learnt so much thankyou Andy! 👌

[@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.

[@rollinglad]

Someone get Andy his own TV Show. Great advice.

[@Chef1077]

Add gelatin instead of cornflour to lift the one made from packet stoxk

[@kimberlysmith697]

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

[@burt24pop]

Looks amazing man! Well done

[@vinekeep1]

on the plate would be cool. To see colour & consistency

[@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

[@helgedzierzon3496]

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

[@noahwilcox5619]

I like these videos. Great job

[@thehappyscrappy5681]

I do mine opposite 2L chicken 1L beef but that’s only for my jus as I really only make jus wen I cook pigeon as a finishing sauce ..

[@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!

[@omekafalconburn9202]

What about adding a calf hoof to the store bought stock?

[@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

[@joscul08]

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

[@kevinderrick2787]

Can you add gelatin to the thinner stock?

[@tossouchristophe1056]

Thank you chef, please can you put the ingredients in write up it will be very helpful for me Thank you

[@Latinacb]

Do you have a video on your homemade beef stock?

[@gruntslayer3524]

Why not use gelatin to thicken the store bought stock if that’s what it was missing compared to the homemade stock?

[@JohnDoe-fw9ty]

Do what i do, it isnt that painful to buy 8L of store bought stock, reduce it down to 3L and add a small pack of gelatin. Helps with the mouth feel a ton!

[@SirFancyPantsMcee]

could you use gelatin sheets for home?

[@johansvensson1686]

Hi, to get the feeling of a real demi I'd thicken the store bought stock with gelatine leaves

[@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...

[@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.

[@Lykzabet]

Outstanding reference go to thx very much

[@Dillondeitz]

Helpful! Thanks chef!

[@andy_cooks]

Glad it was helpful!

[@shawnhampton8503]

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

[@just4fun.international]

you forgot to put on description (Celery) for ingredients .

[@paulwhitehead1190]

I really want to master red wine jus.. great video Andy 👍🏻

[@andy_cooks]

Go for it!

[@siCk214-]

🤤🔥 I will be trying this!

[@trace8153]

omg the word corn starch lol

[@penrithomas115]

Floyd was a legend

[@igortumbas2769]

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

[@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

[@gracebricker5017]

What would that sauce be good on though ? Steak maybe?

[@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. 😆

[@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

[@xzseng4524]

Chef, I'd like to ask one question. Do you have any memories of being chewed out by your head chefs when you started out? Or during your time before you did the test kitchen stint?

[@Sectionmanifold]

Can you add store bought gelatine? Maybe a little fish sauce? Bovril?

[@TheCoconutstrut]

Can you teach us how to make a jus without alcohol?

[@raytitan6102]

I heard you can add gelatin to the store bought stock as well to get it the same texture as the homemade

[@jacklaird4160]

great video, so informative and inspirational

[@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]

Glad you enjoyed it!

[@davezeraschi7936]

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

[@trace8153]

stock vs jus dont stress it lol

[@stuartdmcintyre]

I tried making a jus a while ago and it was terrible and thin. I will try your way next time.

[@jeremyjohnson1704]

Andy you should collab with @fielddays

[@invinciblevettel5]

could you add roux or gelatin sheets to the homemade jus?

[@peonchot]

Add gelatin to the store bought like kenji suggests

[@Snapjockey]

why not add some gelatin to the shop bought stock?

[@Joostvani]

Explains making your own stock at home is probably not what a home cook does -me: liters of gelatinous stock in freezer - continues to use a kilo of beef trimmings…. -me: never has any beef trimmings around, ever…😅

[@RAF-MANN]

Nice presentation, Chef! Out of curiosity, would you use the left over meet and veggies for anything, e.g. pâté?

[@johnafer]

Nice in soups as the meat will be super tender

[@andy_cooks]

Honestly there's not much I would do with it,

[@johnafer]

@@andy_cooks I’m sorry chef but many cultures around TT’s world will utilise every discard. There’s still good value in the heat for soups etc.. I think it should be utilised!

[@tonymontana6823]

Thanks Andy another great video, just need to add some morels and truffles in the reduction and its good to go, lol. Anyway while we are on jus and sauce I have to request a dish that I still love to this day tournedos rossini probably my last supper request on death row. Regards Tony or fat tony as they call me

[@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...

[@xesse1]

So I followed every step, made a home made stock and everything, I had to reduce it so much and was left with barely 1 litre of jus, why is this?

[@c.jarmstrong3111]

Love your content!

[@shanngatihine5500]

I remember making marmite back in the day.😂

[@gettem6341]

you took stock, already boiled with meat and veg, then boil it with more meat and veg? why not just use the stock as it is, and reduce it with the wine?

[@Trentp88]

Dude don’t use cornflour… use unflavoured gelatine it will give the same sticky mouthfeel as your homemade stock

[@padders1068]

🙂😋

[@MISSINDIANAPOLIS]

Where’s your ring?!

[@bobjabkogosciu8802]

u wouldnt thicken it up with butter cuz of the colour or it just doesnt match

[@andy_cooks]

Quite common to whisk in a small amount of butter at the end but that doesn't really thinking it more just gives it a nice shine and smooth texture

[@trace8153]

in other words its a toss Reduce some wine thickin with whatever pour over Opps sorry

[@andrewzelitt]

This is scary, I bought the ingredients to make this like an hour before the video came out.

[@andy_cooks]

It was meant to be!

[@megans788]

🍷🍷🍷🤓😍😍😍

[@cjyoung4080]

so.. he's sticking that spoon in his mouth... dips it in the water then goes at it again and dips in the same pool of saliva? hope he aint serving that