Ingredients
Equipment
Method
- In a large rondeau pot or regular pot, roast the onions, celery, carrots, and garlic in 2 tablespoons of rendered fat, butter, or oil, over medium heat while frequently stirring until well browned. This takes about 15 to 20 minutes.
- Deglaze with the red wine and cook until au sec, or almost gone.
- Add in the stock and pan drippings and bring to a boil.
- Simmer over low heat for about 10 minutes to help concentrate the flavors and until the vegetables are tender and the liquid amount is reduced by about 1/3.
- Strain the au jus and return the sauce to a pot over low heat.
- Finish by seasoning 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, cover and keep in the refrigerator for 6 to 7 days, or freeze for up to 6 months. To reheat, add the desired amount to a saucepot and cook over low heat until hot. Any yellow, sweet, or white onion will work, as well as shallots. Cool pan drippings quickly to solidify and separate fat for maximum flavor. Finishing a sauce with butter or fat is called “monter.”