After this video, you'll know what you need to make a really good sauce at home. The term "jus" is often misused. "Jus" actually just means the drippings from the roasting pan. What we know from classic cooking—that deep, dark, rich sauce that almost becomes jelly-like when cold—is actually a demi-glace.

But in the end, the discussion about the term is secondary. The key is: The sauce has to hit you hard in the face.

00:00 – Demi-Glace
00:18 – Jus vs. Broth vs. Stock
01:03 – Cooking Broth
04:08 – Veal Stock
11:02 – Demi-Glace
15:06 – Thickening Sauces

Recipe
Bones and Meat
1 kg meaty bones (e.g., veal bones)
Trimmings (optional)

Roasted Vegetables / Mirepoix
250 g onion
100 g leek
200 g celery
200 g carrot
200 g mushrooms
3 cloves garlic
4-5 sprigs parsley

Spices
3 bay leaves
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp peppercorns
1 tsp juniper berries
1 sprig thyme

Other Ingredients
1 bottle red wine
½ tbsp tomato paste

Instructions

Bones and Meat Trimmings Roast in the oven with a little oil until golden brown, 200°C, approx. 45–60 minutes.
Roughly chop the vegetables into walnut-sized pieces, drizzle with oil, and roast in the oven until dark brown (approx. 45 minutes).
Place the roasted bones and vegetables in a large pot. Loosen the bones with a little water and add the drippings to the pot. Add the spices, leeks, and garlic, and roast briefly.
Stir in the tomato paste and sweat vigorously until the acid has evaporated.

Deglaze with red wine, reduce, and scrape the bottom. Repeat this process three times until the wine bottle is empty. Loosen the bone and vegetable bones with liquid and add them to the pot.
Top up with cold water or ice cubes, optionally with broth. Heat slowly and simmer gently for about 4 hours.
Strain the sauce through a sieve and then reduce further until the flavor, color, and consistency are just right.
Finally, strain through a fine sieve. Season with salt and pepper. Refrigerate the sauce to achieve its typical jelly-like consistency, and the fat can be easily removed while cold.

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