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What is Au Jus?


 

Dave K

TVWBB Pro
Hi Everyone. I am wanting to make prime rib for dinner tonight, and was wondering what is Au Jus? Is it just a fancy name for beefstock and water, or is it something else?
 
The literal translation is 'with the juice'. Au jus is taking the pan drippings from a roast, removing the fat, and using the remaining liquid as a sauce.
 
Not really. Correct on the translation, but in classic cooking jus is what results from good beef stock poured into the roasting pan to deglaze it when the meat is done. It is not drippings alone.

Here are a few approaches for jus.
 
When you sauté meat there's always stuff that sticks to the pan. While the pan is still hot, but off the fire, pour in some red wine. This is deglazing the pan. You take a wooden spoon and scrape the bottom of the pan while the wine is sizzling.

Makes for a great sauce.
 
Right.

You can also use white wine, water, one of the brandies, vinegar, verjus, saba, fruit juice, or a combination of these.

You can sauté some finely minced aromatics in the dripping first, before deglazing and/or you can add chopped fresh or dried fruit, Dijon or another flavorful mustard, duxelles, chopped or puréed roasted peppers or tomato, and so forth, during the reducing phase. Mount with butter if you wish - done.
 
The literal translation is 'with the juice'. Au jus is taking the pan drippings from a roast, removing the fat, and using the remaining liquid as a sauce.

can anyone confirm this? that's what I thought the translation was and always got a kick out of menus/servers/deli people who ask me if I wanted my roast beef "with au jus."
 
Confirmed. It is either 'with the juice' or 'with juice'. The noun is jus. One should say, "Would you like your roast beef with a side of jus?"

The pronunciations is Zhoo.
 

 

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