Au jus Sauce

Au jus is a French culinary term meaning “in the juice”. It refers to meat dishes prepared or served together with a light gravy made from the juices given off by the meat as it is cooked. 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 mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

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Au jus Sauce
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Prep Time 5 minutes
Cook Time 15 minutes
Servings
tbsp
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
tbsp
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Drain off all but 1-2 ounces of the fat from the roasting pan being careful to retain any juices in the pan from your roast
  2. Add the onions, carrots and celery
  3. Set the pan over high heat and cook until the vegetables are brown and their moisture has evaporated leaving only fat, vegetables and brown drippings and adjust heat so the mixture does not burn, and pour off excess fat
  4. Pour 2/3 cup of the stock into the roasting pan to deglaze it Stir over heat until brown drippings are dissolved
  5. Pour the deglazing liquid and vegetables into a sauce pan with the remaining stock Simmer until the vegetables are soft and the liquid is reduced by about 1/3
  6. Strain through a sieve lined with cheesecloth into a clean sauce pan, skim the fat off and season to taste with salt and pepper
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Travis Toler

Son of James Ivan Toler and Carol Ann Vadeboncoeur Toler

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