Au jus (French:[oʒy]) 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.[1] 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.[2]
Au jus
French dip beef sandwich, with bowl of jus for dipping
To prepare a natural jus, the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time.[3]
Au jus recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy.[citation needed] The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form (also known as Glace de Viande) to accompany a meat dish. It is typically served with the French dip sandwich.[citation needed]
Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine jus).[citation needed]
A powdered product described as jus is also sold and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents.[4]
Use as nounedit
In the United States, the phrase au jus is often used as a noun, owing to it having been adapted in culinary references into the noun form:[5] Rather than a "sandwich au jus", the menu may read "sandwich with au jus".[6][7]
^Garner, Bryan A. (2000). The Oxford Dictionary of American Usage and Style. Oxford University Press. p. 33. ISBN978-0-19-513508-4. Retrieved 2013-01-06.
^Owens, Gene (November 1, 2009). "Don't put a la mode on your apple pie". Al.com. Retrieved August 24, 2016.
^"Food Name Redundancies". Serious Eats. Retrieved August 24, 2016.
External linksedit
French dip with au jus
February 16, 2024
french, french, culinary, term, meaning, with, juice, refers, meat, dishes, prepared, served, together, with, light, broth, gravy, made, from, fluids, secreted, meat, cooked, french, cuisine, cooking, natural, enhance, flavour, dishes, mainly, chicken, veal, l. 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 1 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 2 Au jusFrench dip beef sandwich with bowl of jus for dippingTypeSauce brothPlace of originFrance Contents 1 Ingredients and preparation 2 Use as noun 3 See also 4 References 5 External linksIngredients and preparation editThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed December 2020 Learn how and when to remove this template message To prepare a natural jus the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil Jus can be frozen for six months or longer but the flavour may suffer after this time 3 Au jus recipes in the United States often use soy sauce Worcestershire sauce salt pepper white or brown sugar garlic beets carrots onions or other ingredients to make something more like a gravy citation needed The American jus is sometimes prepared separately rather than being produced naturally by the food being cooked An example could be a beef jus made by reducing beef stock to a concentrated form also known as Glace de Viande to accompany a meat dish It is typically served with the French dip sandwich citation needed Jus can also be made by extracting the juice from the original meat and combining it with another liquid e g red wine thus forming a red wine jus citation needed A powdered product described as jus is also sold and is rubbed into the meat before cooking or added afterwards Powdered forms generally use a combination of salt dried onion and sometimes sugar as primary flavoring agents 4 Use as noun editIn the United States the phrase au jus is often used as a noun owing to it having been adapted in culinary references into the noun form 5 Rather than a sandwich au jus the menu may read sandwich with au jus 6 7 See also edit nbsp Food portalList of dips French Dip An American sandwich served with au jusReferences edit au jus adj adv and n Oxford English Dictionary Justin Quek Passion amp Inspiration Justin Quek with Tan Su Lyn Bon Vivant Publishing Pte Ltd 2006 Page 30 Labensky and Hause 1999 On Cooking Prentice Hall Au Jus Mix American Spice Garner Bryan A 2000 The Oxford Dictionary of American Usage and Style Oxford University Press p 33 ISBN 978 0 19 513508 4 Retrieved 2013 01 06 Owens Gene November 1 2009 Don t put a la mode on your apple pie Al com Retrieved August 24 2016 Food Name Redundancies Serious Eats Retrieved August 24 2016 External links editFrench dip with au jus Retrieved from https en wikipedia org w index php title Au jus amp oldid 1197323921, wikipedia, wiki, book, books, library,
