Au jus

Au jus
French dip beef sandwich, with bowl of jus for dipping
TypeSauce, broth
Place of originFrance

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.[1] 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 sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.[2]

  1. ^ "au jus, adj., adv., and n.", Oxford English Dictionary.
  2. ^ "Justin Quek: Passion & Inspiration", Justin Quek with Tan Su-Lyn, Bon Vivant Publishing Pte Ltd, 2006, Page 30