What is au jus?

jus In French means served with natural juices or sauce made of cooked meat juices. In the US, food served jus tends to be defined as served with a sauce similar to the immersion of the broth. One of the most famous meals is the French dip, roast beef sandwich accompanied by broth. Typical ingredients in the American Au Jus include soy sauce, worcestershire sauce, garlic, onion and often beef broth. Sometimes the broth is only beef bouillon. You can even buy this broth in a powder form that helps meat to release flavored juices. These can be cut off from the pan after the meat has been cooked and brought to a rapid boil.

Of course there is no reason why you can't make jus in French tradition. When you cook meat and beef is usually the best for it, simply move the juices. While you cook them, you may want to add a small garlic, some onion powder, a dash of soy sauce and a little salt and pepper. At home you can make ÚMary French sandwiches with freshly made thin slices of roast beef on roles.

Another popular meat served Au Jus is a prime rib. Again, this flavor can be a light sauce made completely independently of the meat. However, Prime RIB served with authentic meat juices is quite tasty. Several turkey recipes are served with juices, which can mean less calories. Yet, if the turkey is left and jus is made of PAN drop, it will be quite high fat content

Americans can use the term AU JUS incorrectly. The French word au translates with. Hence, when you serve something in this way, it is wrong to say that you serve food with au jus. He would translate into "natural juices". Instead, meat is usually served. The word S is already indicated when using the French term, so there is no need to repeat it.