Pan Jus

Pan Jus

Savory drippings and stock reduce into a thin, glossy sauce for sliced roast meats.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy, Red meat

Pan jus captures the browned bits left in a roasting pan and transforms them into a light, savory sauce with stock, wine, and a slow reduction. Unlike thickened gravy, it stays thin and intensely flavored, making it a classic pairing for roast beef, turkey, or prime rib. A few minutes of deglazing and simmering is all it takes.

Ingredients

  • 2 tablespoons pan drippings and browned bits from a roast
  • 1/2 cup dry red wine
  • 2 cups beef stock
  • 1 tablespoon shallot, minced
  • 1 sprig fresh thyme
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon unsalted butter, cold
  • salt, to taste
  • black pepper, to taste

Method

  1. Remove the roasted meat from the pan and set aside to rest, leaving the drippings and browned bits in the roasting pan.

  2. Place the roasting pan over medium heat and spoon off any excess fat, leaving about 2 tablespoons of drippings behind.

  3. Add the minced shallot and cook, stirring, until softened and fragrant, about 1 minute.

  4. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to loosen all the browned bits.

  5. Simmer the wine until it reduces by about half, 2 to 3 minutes.

  6. Add the beef stock, thyme sprig, and worcestershire sauce, stirring to combine.

  7. Simmer the mixture, stirring occasionally, until reduced by about a third and lightly thickened, 15 to 18 minutes.

  8. Strain the jus through a fine-mesh sieve into a small saucepan or heatproof pitcher, discarding the solids and thyme sprig.

  9. Swirl in the cold butter until melted and glossy, then season with salt and pepper to taste.

  10. Serve warm, spooned over sliced roast meat.

Rate this recipe

★ 3.2 (1)

Pan Jus

Pan jus captures the browned bits left in a roasting pan and transforms them into a light, savory sauce with stock, wine, and a slow reduction. Unlike thickened gravy, it stays thin and intensely flavored, making it a classic pairing for roast beef, turkey, or prime rib. A few minutes of deglazing and simmering is all it takes.

25 min 16 oz 45 cal

Ingredients

  • 2 tablespoons pan drippings and browned bits from a roast
  • 1/2 cup dry red wine
  • 2 cups beef stock
  • 1 tablespoon shallot, minced
  • 1 sprig fresh thyme
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon unsalted butter, cold
  • salt, to taste
  • black pepper, to taste

Method

  1. 1

    Remove the roasted meat from the pan and set aside to rest, leaving the drippings and browned bits in the roasting pan.

  2. 2

    Place the roasting pan over medium heat and spoon off any excess fat, leaving about 2 tablespoons of drippings behind.

  3. 3

    Add the minced shallot and cook, stirring, until softened and fragrant, about 1 minute.

  4. 4

    Pour in the red wine, scraping the bottom of the pan with a wooden spoon to loosen all the browned bits.

  5. 5

    Simmer the wine until it reduces by about half, 2 to 3 minutes.

  6. 6

    Add the beef stock, thyme sprig, and worcestershire sauce, stirring to combine.

  7. 7

    Simmer the mixture, stirring occasionally, until reduced by about a third and lightly thickened, 15 to 18 minutes.

  8. 8

    Strain the jus through a fine-mesh sieve into a small saucepan or heatproof pitcher, discarding the solids and thyme sprig.

  9. 9

    Swirl in the cold butter until melted and glossy, then season with salt and pepper to taste.

  10. 10

    Serve warm, spooned over sliced roast meat.