Best Vegetable Jus Recipes
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH RECIPE - (4.5/5)
Provided by á-31143
Number Of Ingredients 23
Steps:
- Heat a large sauté pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes. After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half. Transfer the chicken to a serving platter and allow it to rest. Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan. Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives. Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl. Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed. Heat a large sauté pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
PRIME RIB WITH CABERNET-VEGETABLE AU JUS & YORKSHIRE PUDDING WITH CHIVES
There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity & complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular recipe calls for coating the roast with Dijon mustard & rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet & roasted vegetables help corral all the flavors into pleasing harmony. The soft, round mouth feel of merlot plays nicely off the prime rib as well. This might be time consuming recipe, but is well worth it. It's a once a year treat for us, ususally Christmas. But this year, with Mom being as bad as she is...we don't know if she'll make it to Christmas - so we had her meal early & she just loved it!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Beef
Number Of Ingredients 29
Steps:
- Preheat oven to 450 degrees F.
- Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan.
- Make 6 slits/cuts into various sections of the beef. Insert a whole clove of garlic into slits.
- In a small bowl, mix together 1/2 Tbsp Dijon mustard, 1/2 tsp prepared horseradish, 3/4 Tbsp rosemary, salt & pepper with a whisk. Using a pastry brush, coat entire top of roast with this mixture. Place roast in lower part of the oven & roast for 20 minutes to seal outside coating.
- While roast is cooking, place onion, shallots, carrots, celery & mushrooms in a large ovenproof baking dish & sprinkle with a little olive oil, butter, salt & pepper. After roast has cooked for 20 minutes, reduce heat to 350 degrees F, & place vegetables on a rack below the roast. Continue roasting both the beef & vegetables for 1 hour.
- To make Yorkshire Pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, salt & mix well so that mixture is smooth. Place in a small mixing bowl & refrigerate, covered, for at least 45 minutes.
- Remove vegetables from the oven & reserve for au jus/gravy. Continue cooking the roast for another 10 minutes, until rare to medium-rare. Remove roast from the oven, place on a carving board & cover with foil for 30 minutes (it will continue to cook & increase in doneness). Set aside the roasting pan; DO NOT SOAK!
- To make Yorkshire Pudding, while roast is resting under foil, preheat oven to 425 degrees F. Place butter & vegetable oil in a shallow baking dish & melt for 4 minutes. Immediately add chilled, whisked batter & bake for 20 minutes until pudding rises & becomes golden brown. Remove from oven, let cool 5 minutes & slice into pieces.
- Place roasting pan on the stove over medium heat. Add wine & deglaze pan, simmering the wine & scraping up brown bits from the roast for 7 minutes, or until reduced by 1/2. Add the stock & stir in 1/2 Tbsp Dijon Mustard, 1/2 tsp horseradish, 1 Tbsp rosemary & reserved roasted vegetables. Reduce by 1/2.
- Whisk together cornstarch & cold water. Add cornstarch mixture to wine/veggie mixture & season to taste. Keep warm until ready to serve.
- To serve, slice beef into servings. Top with Cabernet-Vegetable Au Jus/Gravy. Serve pudding slices alongside the beef.
VEGETABLE JUS
RECIPE FROM www.suppliesformykitchen.com This basic vegetable sauce is a great one to make in advance, freeze it in and use it for all your other sauces. WHY? How many times you just want to make a quick gravy, or sauce with the caramelized particles at the bottom of your pan? But you didn't want to start cutting veggies to do so! Well, now you can just add water and a frozen cube of this veggie sauce for extra taste!
Provided by Jan Nevejans @SuppliesForMyKitchen
Categories Other Sauces
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. When smoking, add the shallots, carrots, celery, celeriac, and garlic. Fry them over a medium heat until colored.
- Add the mushrooms to the pan and stir frequently, then add the tomatoes, tomato paste, thyme and honey (you can use sugar too). Cook for another 5 minutes.
- Add the vegetable stock and bring to a quick boil, skim off the impurities and foam that rise to the surface. Bring down the heat and simmer until the liquid is reduced by ½.
- Add the Tamari and stir in the arrowroot mixed with a little water to thicken the sauce. Press it through a fine-mesh strainer and add the Madeira wine. The resulting sauce should be thick enough to coat the back of a spoon slightly.
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