A "jus" is nothing more than a posh word for gravy. It's from the French jus meaning juice.
A jus sauce is a thin, flavorful sauce made from the juices of cooked meat. It is traditionally used in cooking to enhance the flavor of meat dishes, such as roast beef or steak, by drizzling it over the meat or using it as a dipping sauce.
Jus is a French term that means "juice" or "sauce." It is a flavorful liquid made by reducing stock or meat drippings, often used to enhance the flavor of dishes, particularly meats. Jus can be drizzled over food or used as a dipping sauce.
Jus Lie
Au Jus is the sauce made by reducing the liquid in which the main food was cooked.
There are six types of mother sauce also called as basic sauce. 1. Hollandise sauce 2. Bechemal sauce 3. Tomate sauce 4. Espegnole sauce 5. Veloute sauce 6. Jus le
Au jus
Fond lié (pronounced 'phonh lee-ay') or jus lié, is like a thickened gravy. The jus (the 's' is not pronounced) is the meat juices from the pan, deglaced & thickened; although nowadays jus is increasingly referred to as any sauce, even a basic stock...
A jus is a thin, flavorful sauce made from the juices of cooked meat. It is commonly used in culinary preparations to enhance the flavor of dishes such as roasted meats, steaks, and other savory dishes.
It means cooked in its own natural juice, i.e. with no added ingredients such as soy sauce or sugar.
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The popular phrase, Au Jus, originates from the french phrase "within its own juices". The term refers to a light broth, and this is why Au Jus became a popular term amongst those in the culinary professions.
Jus is made from the natural meat juices and residue that collect in the pan when roasting a meat joint, skim off any excess fat, then deglaze the pan with water, stock or a little wine, then strain into a sauce boat and serve with the roast.