250g Shallots, sliced fine
100g Butter
500g Button mushrooms, sliced fine
2 Bottles (1.5L) Cabernet sauvignon red wine (Reduced to 500ml)
2L Lamb stock, reduced to 1L
40g Whipping cream
150g Button mushrooms, sliced
1g Black peppercorns, crushed
3g Salt
Tarragon leaves
2g Sugar
80g Cabernet sauvignon vinegar, boiled for 5 seconds
Lamb Jus recipe method
- Lightly colour the sliced shallots in 50g butter
- Add 350g of sliced mushrooms and continue to colour until golden, do not over Caramelise
- Combine both stocks, the caramelised mushrooms, shallots, 150g of sliced mushrooms and the red wine
- Bring to the boil, skim, and cook for 20 minutes
- Skim constantly
- Pass through chinois reduce quickly to consistency to retain freshness and flavour, during reducing add the mushrooms, vinegar and cream.
- Correct seasoning, add the tarragon, sugar adjust the red wine essence if needed. Pass again through the fine chinois.
CHEF’S NOTES:
Over caramelisation of the shallots and mushrooms will result in a bitter sauce
Check consistency and depth of stock before adding to the sauce
Used in the Braised Lentils recipe
Original recipe from a 2 Michelin star kitchen