Garlic and Rosemary Jus
Elevate your meals with this rich and aromatic Garlic and Rosemary Jus—a luxurious sauce that’s the perfect accompaniment to roasted meats, hearty vegetables, or your favorite comforting dishes. Infused with the robust flavors of sautéed garlic and fresh rosemary, this jus is layered with depth thanks to a splash of red wine and savory beef stock (with a vegetarian option available). The process is simple yet sophisticated: deglaze, simmer, and finish with a glossy touch of butter for a silky texture that pairs beautifully with your dinner table classics. With just 35 minutes of total prep and cook time, this elegant sauce is both quick and impressive—ideal for special occasions or elevating weeknight dinners. Don’t forget to strain for a velvety finish, ensuring every bite is packed with bold, herbal flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves
- 2 sprigs fresh rosemary
- 2 tablespoons unsalted butter
- 500 milliliters beef stock (or vegetable stock for a vegetarian version)
- 125 milliliters red wine
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 to taste salt
- 1 to taste black pepper
Instructions
Peel the garlic cloves and lightly crush them with the flat side of a knife.
Heat the olive oil in a medium saucepan over medium heat.
Add the crushed garlic cloves and sauté them for 2-3 minutes until fragrant and golden, but not burned.
Add the fresh rosemary sprigs and continue cooking for another minute to release their aroma.
Deglaze the pan by pouring in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Allow the wine to reduce by half, typically taking about 5 minutes.
Add the beef stock to the saucepan and bring the mixture to a gentle boil. Reduce the heat to low and allow it to simmer uncovered for 15 minutes or until the liquid is reduced by half and slightly thickened.
In a small bowl, mix the cornstarch with the water to create a slurry.
Whisk the cornstarch slurry into the sauce and continue simmering for another 2-3 minutes until the sauce thickens to your desired consistency.
Remove the saucepan from the heat. Strain the sauce through a fine mesh sieve into a clean bowl or serving jug, discarding the garlic and rosemary solids.
Whisk in the unsalted butter until it melts and incorporates, giving the jus a glossy finish.
Season the sauce with salt and black pepper to taste.
Serve warm over roasted meats, vegetables, or as an accompaniment to your favorite dishes.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
