Jus

[anonymous-user]

[redacted]

[EvoDelta]

Bisto granules.

[Vesuvius 996]

anonymous said:

[redacted]

It's gravy made by a ponce.

Next.

[Papoo]

anonymous said:

[redacted]

What type of jus?

Normally a reduction of ingredients, often a zest if citrus. Have a play, try single cream, white wine, tarragon & pepper. Simmer while stirring..

[Tanguero]

Traditionaly the roasting juices (hence jus) deglazed with red wine and reduced to thicken somewhat.

Edited by Tanguero on Thursday 31st July 23:06

[Plotloss]

Tanguero said:

Traditionaly the roasting juices (hence jus) deglazed with red wing and reduced to thicken somewhat.

Its not gravy.

[Tanguero]

Plotloss said:

Tanguero said:

Traditionaly the roasting juices (hence jus) deglazed with red wing and reduced to thicken somewhat.

Its not gravy.

Indeed it isn't!

A jus (literaly the "with the juice") is unthickened (apart from possibly by reduction) integral cooking juice from the meat. This may additionaly be flavoured with wine, spirits or herbs.

A gravy is the integral meat juice thickend with a liason (usualy a starch or starch and fat) and has stock added.

There is also an American use of the term 'jus' to mean a light sauce - that may have almost anything in it and isn't necessarily based on the integral meat juices at all.

(source "Peterson on Sauces")

[/pedant mode off]