In the United States, depending on where you are, gravy can refer to a couple of different things. In the South it can mean a sauce made from sausage drippings, flour, and milk that is often poured over flaky buttermilk biscuits. If you are Italian-American, gravy (or Sunday gravy) might be the huge pot of tomato based ragù made on weekends for a big family gathering.
For this story we are looking at the more widespread understanding of gravy. That is to say, the thick, savory sauce that frequently accompanies a nice roast, whether it is roast turkey, roast chicken, roast beef, or more.
But what is the difference between gravy and jus?
Gravy is usually made with a bit of stock and the lovely bits that stick to the roasting pan, herbs, and salt and pepper. The mixture is thickened with flour, and perhaps a bit of butter is added in the end for some nice richness.
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. Obviously it takes longer to reduce liquid to a silky, viscous consistency - that’s one reason you tend to see jus on menus more often than at your friend’s house accompanying the roast chicken.
So there you have it, jus is a reduction and gravy relies on a thickening agent. Both, however are delicious and pair fabulously with the only roast chicken recipes you’ll ever need.
FAQs
Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent. In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned.
What is the difference between a gravy and a jus? ›
Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent. In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned.
What is a jus sauce? ›
Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".
What is the difference between gravy and sauce? ›
Technically, gravy is derived from meat drippings or liquid and sauces are made from bone stock. We often cook both the meat and bones for a richer stock that can be used for either gravy or a sauce. So, where to begin when making a sauce or gravy? A solid base is key – and by that we mean a good stock.
Are au jus and brown gravy the same thing? ›
So there you have it, jus is a reduction and gravy relies on a thickening agent. Both, however are delicious and pair fabulously with the only roast chicken recipes you'll ever need.
Can you turn au jus into gravy? ›
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.
Do real Italians call it sauce or gravy? ›
Here's the gist: the two ways Italians say “sauce” in Italian are salsa and/or sugo. Both words translate as “sauce” but never as “gravy.” Ragù doesn't even translate as “gravy” but comes close enough since it involves meat which is what people really mean when they say “gravy” (my personal opinion).
Is beef bone broth the same as au jus? ›
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).
Why is it called au jus? ›
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.
What makes a gravy a gravy? ›
At the most basic level, gravy is a simple pan sauce that requires liquid and a thickener. Traditional turkey gravy usually has fat, flour, and stock. You can make excellent turkey gravy with just those ingredients, plus salt and pepper for seasoning.
When used in soups, sauces, and casseroles a roux provides creaminess and density, helps incorporate other fatty ingredients like cream or cheese, and generally binds things together into a cohesive finished product. And gravy, this season's MVP, is made by adding stock and/or meat drippings to a roux.
What do Americans call gravy? ›
In the U.S. we also use the word gravy in reference to a sauce made from the juices of cooked meat thickened with flour or other starches. This is the first thing that comes to mind for many of use when we hear the word gravy. We make this from roast beef, chicken, turkey, etc.
What is a Southern gravy called? ›
Sawmill Gravy
A creamy skillet gravy made with drippings, this staple—known by many now as just "sausage gravy" or "country gravy"—can be said to bolster up the entire Southern breakfast menu, and nobody makes it better than the old-fashioned, country-style breakfast joint in your hometown or your own grandma.
What is jus made of? ›
Au Jus Ingredients
Beef drippings: Of course, this perfect au jus starts with beef drippings. Flour: All-purpose flour thickens the beef au jus. Broth: Use store-bought or homemade beef broth. Seasonings: This flavorful au jus is simply seasoned with salt and pepper.
Is gravy a jus? ›
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.
What is the main difference between pan gravy and jus? ›
Pan gravy is thickened with a starch, while jus is not. What is the main difference between pan gravy and jus. Answers: - Pan gravy is flavored with mirepoix, while jus is not.
What makes it a gravy? ›
What is gravy anyway? At the most basic level, gravy is a simple pan sauce that requires liquid and a thickener. Traditional turkey gravy usually has fat, flour, and stock. You can make excellent turkey gravy with just those ingredients, plus salt and pepper for seasoning.
