Au jus

Jus [ ʒy ː ] (French for "juice, broth " from the Latin ius, iuris, n: " broth, soup ") is the kitchen term for concentrated, defatted meat stock or gravy, the gelled cold. It is used for the refinement of gravies, for quenching or cold cut into cubes as garnish of meats or cold roast.

Jus The most commonly used is veal jus ( Jus de veau ). For its preparation chopped veal bones and veal residues are brown roasted with root system in butter, cooked slowly in a little veal stock, only lightly seasoned, defatted and strained. By the dissolved gelatin from the bones creates a bond that can solidify on cooling the Jus. Bound veal jus ( Jus de veau lié ) is slightly thickened with cornstarch or flour butter. Veal jus is also commercially available ready.

Occasionally, the pure, leaving the roast meat juice is called Jus.

If a Jus extremely boiled down it is referred to in the kitchen as " ice cream ".

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