Get up-to-date on the culinary definition of jus with this simple guide. Find out everything you need to know about making au jus and how it is used in cooking.
A Comprehensive Guide to the Culinary Definition of Jus
Jus is a French term for a clear sauce made from the drippings of cooked meats, and has been around since the beginning of haute cuisine.
Learn about the culinary definition of jus, as well as its history and how it is used in cooking today.
Definition of Jus in Culinary Terms.
Jus, french for “juice,” is a clear sauce that is made from the drippings of cooked meats such as beef, poultry, pork, and game.
It is also known as faire jus or cuisiner jus and is used as a base for many sauce recipes as well as to enhance the flavour of dishes.
In traditional French cooking, jus is usually served with the meat and is typically reduced before it is used in a recipe or served alongside it.
The History and Different Types of Jus
Jus has been around for centuries, with some historical recipes as far back as the 17th century.
The traditional French technique of jus involves skimming it off the top of a pan after roasting or grilling meat and is used to supplement sauces and enrich dishes.
There are two types of jus: glace de viande, made from cooked dry stock, and fond de veau, which is a more liquid type of jus.
Usage Tips and Popular Dishes Featuring Jus
Jus is a popular and versatile culinary ingredient that can be used to add depth of flavour to a variety of dishes.
It adds umami to grinding beef burgers, brings out the complexity in slow cooked beef roasts, and can be added to soups or simmered with vegetables.
Jus can also enhance marinated and glazed meats, or provide balance to rich sauces and au jus.
Whether you use it as an enhancement or as the main star, jus provides unique flavour that your guests will appreciate.
- Jus is traditionally used to finish off a dish and add flavour, but it can also be used as the base for sauces or as a soup or stew starter.
It goes perfectly with steak, roast chicken or other proteins.
When combined with butter and herbs, you can create a delicious sauce like demi-glace or Béarnaise.
Jus can also be used to flavour mashed potatoes or rice dishes.
- Keep in mind that jus should always be reduced slowly over low heat over several hours for best results.
When jus is cooked at too high of a temperature for too little time, it won’t reduce properly and will lack depth in both flavour and texture.
Be sure to give your jus enough time to simmer so that all of the flavours have time to fully develop before serving!
- Popular dishes featuring jus include Red Wine-Braised Beef with Onions, Braised Lamb Shanks, Pan Seared Duck Breast with Raspberry Sauce, Roast Pork Loin with Mushroom Jus and Steak Au Poivre Tenderloin with Pan Gravy.
Red Wine-Braised Beef with Onions combines chunks of chuck steak in red wine sauce flavoured with caramelized onions, while Braised Lamb Shanks are cooked low and slow in savoury jus until they’re fall-apart tender!
For an elegant presentation, serve Pan Seared Duck Breast with Raspberry Sauce for dinner guests—the sweetness of the raspberry pairs perfectly with the rich flavours of duck jus!
Roast Pork Loin with Mushroom Jus brings out the earthiness of mushrooms against succulent roast pork loin.
Steak Au Poivre Tenderloin adds an extra layer of flavour by topping perfectly seared filets mignon pan gravy made from black peppercorns and bourbon whiskey!
- Add nutritional superfoods such as mushrooms, carrots and celery into your jus recipes
Including various nutrient dense ingredients into your jus recipes not only boosts its nutritional value but also enhances its overall flavour!
Richly flavoured mushrooms can provide texture contrast when added along with carrots & celery which all work together towards achieving a balanced harmony between sweet & savoury tastes,
It also provides essential vitamins/minerals/amino acids that are essential for optimal health & wellbeing!
- Try adding acidic ingredients such s vinegar or citrus juice into your recipe
A bit of acidity helps balance out rich ingredients found in your recipe like fat from meat juices which contributes towards achieving deeper flavour profiles due to the way it interacts with other ingredients present within!
Citrus juices pair particularly well together when used in combination – adding more complexity & depth to each bite taken.
This is due to their tartness when boiled down into concentrated form during cooking processes conducted prior to actually eating them!
- Enhance umami notes by including soy sauce into your recipe during cooking stages (or right before serving)
Umami is one if the five basic taste sensations detected by human palates – and what better way then enhance this type flavour by adding some soy sauce?
This not only elevates complexity levels without overpowering everything else yet subtly enhances existing flavours due too its own unique characteristics – making any flavour profile truly unique.
Health Benefits of Cooked-Down Jus and Common Alternatives to Jus in Cooking
Cooked-down jus is not just tasty and full of flavour, but it also has many health benefits too.
It is rich in collagen and other nutrients like B vitamins, which can help improve your skin’s elasticity and reduce signs of aging.
In addition to this, jus provides a source of antioxidants that can help boost the immune system.
However, if you’d prefer not to use jus for whatever reason, some common alternatives include broth, stock or other savoury liquids such as wine or beer.
How To Make au jus in 5 easy steps
Au jus is a flavourful and savoury French sauce made with beef or veal stock.
With just five simple steps, this guide will help you make restaurant-quality au jus in no time.
Whether it’s to dip roasted meats or to mix in sauces, this delicious sauce can make any dish shine!
- Start With a Quality Broth or Stock;
The key to a great au jus is starting with a quality broth or stock.
Look for a rich and flavourful option either in your local grocery store or make your own using beef bones, meat trimmings, and vegetables.
Simmering the ingredients together gives you the fullest flavour possible so don’t skimp on this step!
- Add Flavour Enhancers and Deglaze the Pot;
Now it’s time to really bring out the flavour!
Add herbs and spices such as garlic, onion, bell pepper, celery seeds and bay leaf for a robust flavour.
Once everything is added, deglaze the pot by adding red wine and stirring until the brown bits are released from the bottom of the pan.
Simmer gently to reduce the liquid which will thicken your au jus.
If you want an even richer flavour whisk in a tablespoon of butter at this point before straining chunks and fat out of your Au jus.
- Simmer and Reduce the Liquid as Needed;
Allow the sauce to simmer for 12-15 minutes, stirring frequently, or until the liquid has thickened and reduced to about half its original volume.
This is when you must decide if you want your Au jus thicker or thinner.
If you feel that it needs to be thicker use a cornstarch slurry to achieve your desired consistency.
Additionally, adjust seasonings at this point and taste as needed before straining out any herbs and spices.
- Strain Out Solids and Flavorings from the Syrup;
After 12-15 minutes of simmering, the liquid should have reduced in volume to half of its original amount.
At this point, you need to strain out herbs, spices and any solids that have collected on top of the au jus.
A fine mesh sieve works best for this but make sure it is a fine enough mesh so as not to lose any flavouring compounds.
If there are some larger chunks left in the au jus do not stress –
just run through a food processor or immersion blender before straining – problem solved!
- Adjust Seasonings to Taste and Serve Hot with Dishes of Your Choice;
Once the au jus has been strained and cooled, it’s time to adjust the seasonings.
Taste the au jus and adjust based on personal preference.
If you want a more savoury kick add some Worcestershire sauce, for a sweeter flavour add some additional sweetener, or for more spice you could increase the pepper amount.
Serve your freshly cooked au jus hot with dishes of your choice – anything from roast beef to potatoes!