Au jus
Au jus
Au jus (pronounced: oh-ZHOO) 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.
Etymology
The term "au jus" is derived from the French language, where "au" means "with" and "jus" means "juice". It was first used in English-language culinary contexts in the late 19th century.
Usage
In culinary terms, "au jus" refers to dishes in which the meat is served with its own natural juices, often derived from the cooking process. These juices are typically collected, skimmed of fat, and served as a light sauce or a supplement to the dish. The most common dish served "au jus" is roast beef, but it can also apply to other meats such as pork, lamb, and poultry.
Related Terms
- Gravy: A sauce made from meat juices, often combined with a liquid such as broth or wine, and thickened with flour or cornstarch.
- Broth: A savory liquid made by simmering meat, fish, or vegetables in water with herbs. It is often used as a base for soups and sauces.
- Demi-glace: A rich brown sauce in French cuisine that is made by reducing a mixture of half brown stock and half Espagnole sauce.
- Roast beef: A dish of beef which is roasted in an oven. Typically served "au jus".
External links
- Medical encyclopedia article on Au jus
- Wikipedia's article - Au jus
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