Au Jus -- Serving Meat in Its Own Juice (2024)

FAQs

What is meat served in its own natural juices? ›

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked.

Various kinds of meat are often served au jus in French cuisine. 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.

Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".

Au jus is a French term that refers to a sauce or gravy made from the natural juices of the meat. It is typically served with roasted or grilled meats, such as beef, lamb, or pork, and is often used to add moisture and flavor to the dish.

It's a solution called "weep" or "purge." It's often mistaken for blood. But if that were true, most white meat would leak red, too. It's actually a result of freezing the meat during transport. The juice is a mix of water and myoglobin. Myoglobin is a protein within the muscle.

Au jus. Au jus refers to the serving of its own natural juices. Typically, au jus is served with roasts and is the natural way to enhance the flavor of many dishes of veal, lamb, chicken, and beef.

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.

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.

But actually that red juice in your meat is not blood. Blood is removed during the slaughter process and afterwards very little blood remains in the muscle tissue.

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).

Why do Americans call jus au jus? ›

How did the use of Au Jus sauce spread throughout the United States? People started eating cooked meat, and continued to do so when they migrated to the New World. Au jus just means “with juices”, meaning the juices produced from cooking meat. Americans use the term 'steak sauce'.

Au jus is thinner, so you might need to thicken a gravy or soup with a little cornstarch mixed with water. Also be aware that au jus is saltier than demi-glace, so you might not want to use the entire package. For quick barley, substitute quick-cooking brown rice.

Blood consists predominantly of protein and water, and is sometimes called "liquid meat" because its composition is similar to that of lean meat.

To marinate means to steep food in a marinade.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.