'Au Jus' or 'with juice' is a french technique of using the juice itself to make a light sauce used for dipping. The french use it to enhance the flavor of dishes. A simple preparation involves bringing the remaining stock, usually after roasting or after cooking to a boil after skimming the fat. It can refer to both fruit and vegetable juices, as well as the natural juices exuded from meat.
Types
Gravy: Combining the remaining stock with ingredients like soy sauce, garlic, onion, sugar, sauce, salt and other condiments and bringing to a boil.
Red wine jus: Red wine can be added to juice extracted from meat for added flavor.
Vegetable jus: Raw vegetable or fruit jus.
Did you know?
Frozen jus can last up to for 6 months.