What is
Jus?

Jus is a thin, flavorful sauce made from the juices that run from meat as it cooks. It is often used as a base for gravies or served alongside meat dishes to enhance flavor.

Origins & History

The word 'jus' is French, and it literally means 'juice'. This technique has its roots in French cuisine, where the emphasis on flavor extraction from meat is prominent. Typically, jus is prepared by roasting meat and deglazing the pan with wine or broth to collect the drippings that are then reduced for concentrated flavor.

Taste & Texture

Jus has a rich, meaty flavor that is umami in nature, often enhanced with herbs, spices, and aromatics depending on the preparation method.

Ingredients

Beef or other meat drippings

The liquid fat and juices rendered from cooking meat, which serve as the primary flavor base for jus.

Red or white wine

Used for deglazing the pan to extract flavors from the cooked meat and add acidity.

Stock (beef, chicken, or vegetable)

A liquid base made by simmering meat, bones, or vegetables in water to extract flavor, often added to enrich the jus.

Herbs (e.g., thyme, bay leaf)

Fresh or dried herbs that add aromatic quality to the jus.

Salt and pepper

Essential seasonings added for flavor.