Au Jus -- Serving Meat in Its Own Juice (2024)

FAQs

What is meat served in its own natural juices? ›

Au jus is meat served with its own natural juices, commonly with a beef roast.

Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast.

Recipes for Au Jus

Methods vary for creating au jus for such dishes as roast rib of beef -- sometimes called prime rib. Poultry, lamb, and veal can also be served au jus. A thickened version of jus called "jus lié" -- or "fond lié -- is prepared by adding cornstarch or arrowroot to brown stock and then simmering.

Various kinds of meat are often served au jus in French cuisine. The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.

Au jus (French: [o ʒy]) 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.

A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor and tenderize it. To marinate means to steep food in a marinade.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

Although au jus is not intended to be gravy, you can thicken the sauce by melting 1 tablespoon of butter in a microwave-safe bowl, adding 1 tablespoon of flour, and whisking these together. Then, add about 2 tablespoons of the prepared au jus sauce to the butter-flour mixture.

Au jus is thinner, so you might need to thicken a gravy or soup with a little cornstarch mixed with water. Also be aware that au jus is saltier than demi-glace, so you might not want to use the entire package. For quick barley, substitute quick-cooking brown rice.

Is au jus served hot or cold? ›

Taste and adjust the seasoning as needed. Reduce the heat to low and simmer the au jus for 5-10 minutes, or until it reaches your desired consistency. Serve the au jus hot, poured over the roasted.

Jus lie' “A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch. A similar term “au jus” meaning “with juice” describes the serving of meat, most often beef, with the natural juices that were produced while the meat was being cooked.” ( www.epicurus.com)

Myoglobin is a protein found in red meat that transports oxygen in the cells. As a piece of meat ages, the muscle tissue breaks down, causing the liquid and myoglobin to leak out. The liquid is called purge, and it can be a sign that a cut isn't fresh, but it doesn't always mean the cut is bad.

How did the use of Au Jus sauce spread throughout the United States? People started eating cooked meat, and continued to do so when they migrated to the New World. Au jus just means “with juices”, meaning the juices produced from cooking meat. Americans use the term 'steak sauce'.

Fond is one of the key ingredients to a delicious gravy or pan sauce. So never, ever wash away those brown bits in the bottom of your pan. Your grandmother may have called it pan drippings, but the French have a fancier name for it: fond.

The “juice” in your steak looks and tastes nothing like actual blood, because it isn't; it's called myoglobin, and it's a protein that's only found in muscle tissue. Like its cousin hemoglobin, which transports oxygen in blood, myoglobin's job is to carry oxygen through muscle.

Blood consists predominantly of protein and water, and is sometimes called "liquid meat" because its composition is similar to that of lean meat.

Au jus. Au jus refers to the serving of its own natural juices. Typically, au jus is served with roasts and is the natural way to enhance the flavor of many dishes of veal, lamb, chicken, and beef.

Au jus is a French term that refers to a sauce or gravy made from the natural juices of the meat. It is typically served with roasted or grilled meats, such as beef, lamb, or pork, and is often used to add moisture and flavor to the dish.