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. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".

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.

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.

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.

Coulis is a thin fruit or vegetable purée, used as a sauce. If the purée is too thick, you can add some water and sometimes sugar'. My personal feeling for sauces is they can be made from anything. Parsnips, Mushrooms, Celeriac etc when 'Gravy' and 'Jus' must have Meat juices as their base.

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.

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.

How to thicken au jus? ›

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.

Beef Broth: You can also sub chicken broth if that's what you have on hand, or are using chicken. Coconut Aminos: This replaces the au jus packet that is typically found in Mississippi pot roast. It's much healthier but still has the same amazing flavor.

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.

Au jus sauce is just a posh name for brown gravy, serve it as you would any other gravy. However, strictly speaking there is no such thing as 'au jus sauce' it is not a physical thing. The correct expression is that something is served 'au jus', just a posh cheffy way of saying served with gravy.

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.

Well, the liquid you see in those packages isn't blood at all. It is actually a combination of water and a protein called myoglobin. 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.

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 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.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.