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Farmyard Red Wine Jus

Port, Redcurrant Jelly & Thyme.The ultimate red wine sauce made just as we do in the restaur...

Port, Redcurrant Jelly & Thyme.

The ultimate red wine sauce made just as we do in the restaurant. Roast beef bones and vegetables are slowly simmered to produce a rich, unctuous stock which is then reduced with red wine and caramelised shallots for depth of flavour, finished with Port, redcurrant jelly and fresh thyme for the ultimate restaurant quality sauce. Equally at home with our beef wellington or a Sunday roast our signature sauce is the perfect foil to your own culinary creations.

Chef recommends serving equally at home with our beef wellington or a Sunday roast our signature sauce is the perfect foil to your own culinary creations

INGREDIENTS

Vegetable Stock (Water, Onion, Carrots, Leeks, Garlic, celery, Thyme, Rapeseed Oil), Carrots, Onion, Red Wine(5%) (Sulphites), celery, Leeks, Port(2%) (Sulphites), Garlic, Red Current Jelly(1%), Corn Flour, Soy Sauce (Soya), Thyme, Salt, Rosemary, Bay Leaves, Black Pepper.

 Allergen advice. For allergens, see ingredients in bold.

Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

 

COOKING INSTRUCTIONS

FROM FROZEN

Loosen lid, place on a microwaveable plate. Microwave on full power for 5 ½ minutes, stir thoroughly and microwave again on full power for another 3 ½  minutes or until piping hot. Leave to stand for one minute before serving.

Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat. 

FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 12 hours or until completely thawed. Loosen lid, place on a microwaveable plate. Microwave on full power for 4 minutes or until piping hot. Leave to stand for one minute before serving.


Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat. 

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