Au jus

French culinary term for "with juice"

Au jus is a French culinary term that translates to "with juice." It refers to serving meat dishes with the natural juices that are released during cooking. This technique is commonly used in French cuisine and has been adopted in various forms in other culinary traditions, particularly in the United States.

Preparation

French dip sandwich served au jus

The preparation of au jus involves collecting the juices that are released from the meat during the roasting process. These juices are often enhanced with additional ingredients such as red wine, onion, garlic, and herbs to create a flavorful sauce. The process typically involves deglazing the roasting pan with a liquid, such as wine or broth, to incorporate the browned bits from the bottom of the pan into the sauce.

In some cases, a small amount of cornstarch or flour may be added to slightly thicken the sauce, although traditional au jus is usually quite thin. The sauce is then strained to remove any solids, resulting in a smooth, rich liquid that complements the meat.

Uses

Au jus is most commonly associated with roast beef, but it can be used with a variety of meats, including lamb, pork, and chicken. In the United States, au jus is often served with the French dip sandwich, a popular dish that consists of thinly sliced roast beef on a baguette or French roll, served with a side of au jus for dipping.

Cultural Variations

While au jus is a staple in French cuisine, its use has been adapted in other cultures. In American cuisine, au jus is often used as a dipping sauce for sandwiches and is sometimes thickened to resemble a gravy. This adaptation is particularly popular in diners and casual restaurants.

Related pages

• Gravy
• French dip
• Roast beef
• French cuisine