What You Need to Know
Au jus is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.
Steps
- 1.
French Dip Sandwich (United States (Los Angeles)): The jus serves as both cooking medium and dipping sauce
- 2.
Pot-au-Feu (France): Natural juices form the broth base
- 3.
Yorkshire Pudding with Roast Beef (England): Jus provides moisture and flavor contrast