Red Wine Jus

Made by hand in the Hudson Meats kitchen and made like you would at home.

The Red Wine Jus takes our in-house Chef 3 days to make using grass-fed marrow bones.  Over 2 nights, the Chef makes the veal glace, using pastured pork trotters to create a natural gelatin.  On the third night we add red wine and port and reduce again.

The end result is a lusciously rich Red Wine Jus producing a restaurant quality meal at home.

Just add a couple of spoonfuls to a sauce pan and bring to a steady simmer.  Add a knob of butter just before serving to give the Jus a nice shimmering gleam.