How to thicken my Jus ?

[guishagirly]

I made a red wine reduction jus but its too thin, how do I thicken it?

Thank you

Make a beurre manie, equal quantities of flour and soft butter mixed to a paste (a bit like butter icing) then mould into a pat, add small amounts at a time until required thickness achieved then wrap leftover paste in cling film and either keep in fridge or freezer, can also be used from frozen just slice off small amounts.

Thank you so much.

You could use a beurre manie - flour and butter mixed together to a thick paste, and whisked in a bit at a time, until the sauce is the consistency you want. Or add cornflour mixed to a paste with water. I generally use the beurre manie, because I always have flour and butter in the house, but don't always have cornflour handy.

HTH

Sorry should have said whisk in the paste but because the butter melts the flour in slowly it doesn't go lumpy.

Bugger - typed too slow and cross posted!

Ha ha snap!

Haha thanks so much.

Can I ask if you make your own stock or do you buy it?

Most recipes say to use veal stock but I cant find it anywhere.

It depends. Sometimes I save roast chicken carcasses in the freezer until I have two or three, and make my own chicken stock - but dh moans and whinges about me filling the freezer up with low-value items (his term), so I don't always save the carcasses.

I generally use either the stock melts, or the bouillon that comes in bottles (I can't remember the brand off the top of my head, I am afraid), and those seem to be fine for most purposes.