Au jus

Au Jus is a French culinary term that translates to "with juice". It refers to serving meat, most often roast beef, with the natural juices that were produced while the meat was cooked. These juices are often made into a light sauce by deglazing the pan used for roasting with water, wine, or broth, and then simmering it with a mirepoix until it has reduced to the desired thickness.

History

The concept of serving meat with its own juices has a long history in many culinary traditions, but the specific term "au jus" is French in origin. It began to appear in English-language cookbooks in the late 19th century, often in the context of "roast beef au jus".

Preparation

The preparation of au jus involves collecting the drippings that result from roasting meat. These drippings are then combined with a liquid such as water, wine, or broth, and simmered with a mirepoix, which is a mixture of diced vegetables (usually onions, carrots, and celery), until the mixture has reduced to the desired thickness. The resulting sauce is typically light and thin, as opposed to a heavy, thick gravy.

Usage

Au jus is most commonly used with roast beef, but it can also be used with other roasted meats such as chicken or pork. It is often served on the side, allowing diners to dip pieces of meat into it, or it can be used to moisten the meat before serving.

See Also

• Gravy
• Roasting (cooking)
• French cuisine

References

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