Au Jus, a la Matt
This recipe is a bit more casual, and you might notice that the ingredients list has no defined amounts, but the way it elevates your meal is anything but casual. It's a great opportunity to try something new and practice tasting and adjusting as you cook. Our resident chef Matt used to whip this up in a few minutes while the meat rested before carving. When we think about au jus, we picture Matt's big, confident hands just tossing in a pinch of this and a splash of that. No hard rules to follow, just trust in the process and your instincts!
Ingredients
Red wine, red wine vinegar or apple cider vinegar
Rosemary
Salt
Butter
Directions Pour the pan drippings from your roast into a small saucepan and simmer over low heat. Add a few splashes of red wine (if you don't have an open bottle - which would pair beautifully with your meal - red wine vinegar or apple cider vinegar will add a similar acidic kick). Toss in a few sprigs of rosemary and salt lightly. Taste frequently as your sauce simmers to make sure it "tastes right". Add 1-2 tablespoons of butter, stirring constantly as it melts, to form a slightly thicker sauce. Ladle over sliced meat and serve extra on the side. It tastes great on mashed potatoes or as a dipping sauce for crusty bread.
