Ingredients:

  • 2 cups high-quality beef broth
  • 0.5 cup dry red wine
  • 2 tbsp beef drippings or unsalted butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 2 sprigs fresh thyme
  • 0.125 tsp black pepper

Instructions:

  1. Heat the base. Place your saucepan over medium heat and add the 2 tbsp beef drippings. Note: If you're using butter, let it melt until it just starts to foam.
  2. Deglaze the pan. Pour in the 0.5 cup dry red wine. Cook for 2-3 minutes until the sharp smell of alcohol vanishes and the liquid has reduced by half.
  3. Add the aromatics. Stir in the 0.5 tsp onion powder, 0.5 tsp garlic powder, and 0.125 tsp black pepper. Note: Toasting the spices in the fat for 30 seconds wakes up their flavors.
  4. Incorporate the broth. Slowly pour in the 2 cups high-quality beef broth while whisking constantly.
  5. Season the mix. Add the 1 tbsp Worcestershire sauce and 1 tsp soy sauce.
  6. Infuse with herbs. Drop in the 2 sprigs fresh thyme. Note: Keep them whole so they're easy to fish out later.
  7. Simmer and reduce. Bring the mixture to a gentle boil, then turn the heat down to low. Simmer for 8-10 minutes until the flavors are concentrated and the liquid looks dark and glossy.
  8. Final strain. Remove the thyme sprigs. Pour the jus through a fine mesh strainer into a warmed serving bowl or individual ramekins.
  9. The taste test. Dip a piece of bread into the jus. If it tastes too thin, simmer for another 2 minutes. If it's too salty, add a tablespoon of water.