Au Jus Recipe | Easy Sauce Recipes (2024)

FAQs

What is a jus sauce 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.

Both may use pan drippings from the roast, but au jus is a light sauce, while the gravy is thickened using a roux. Make a roux to whisk into the sauce to make gravy from your au jus sauce.

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.

We'll leave you to decide how pedantic you want to be about it, but by the gold standard, au jus is a style of serving food; the sauce is just jus, as in: “If only we could make beef au jus with less beef and more jus”.

Sauces are the melding of ingredients, including stocks, wine, aromatics, herbs, and dairy, into a harmonious taste. Most small sauces are based on the principle of reduction, cooking down various liquids with aromatics, wine, and herbs to meld, concentrate, and balance the flavor and consistency.

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice".

Can you use brown gravy instead of au jus? Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

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.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

What makes Chinese sauce thick? ›

Cornstarch: One of the most defining features of Chinese brown sauce is its thickness. You can achieve that great sauce texture by using a flurry made of cornstarch and water. Adjust to fit your desired thickness.

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).

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.

Au jus is a French term that refers to a sauce or gravy made from the natural juices of the meat.

/ʒuː/ a thin sauce made from meat juices: pan-fried beef in a balsamic jus. I had slices of veal with a splash of jus and a handful of buttered carrots. au jus.

A sauce is a spoonable ingredient, applied to the top of food, such as pizza sauce. Or, mixed in w/ ingredients, such as pasta sauce. A jus is usually a much thinner consistency liquid, a broth, which reflects the main ingredient.

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).

Jus is a French sauce 'Au Jus' meaning 'with juice' and this sauce makes use of every bit of those pan juices. It's a tangy, rich sauce that goes so well with steak, and personally, I think it has a bit of a posher feel than regular steak sauces!