JUS

Jus is a culinary term of French origin referring to the natural juices released by meat during cooking. It is typically a light, clear or pale-colored liquid that is reduced to concentrate flavor. Jus is distinct from gravy, which is usually thickened with starch or roux and may include pan drippings, vegetables, or dairy.

Preparation often begins after roasting or pan-searing meat. The pan is deglazed with wine, stock, or water to loosen the fond, then simmered to reduce the liquid and intensify the meat’s flavor. The sauce may be seasoned and, if a richer texture is desired, finished with a small amount of butter for sheen. If a thicker consistency is wanted, a light thickening such as a starch or beurre manié can be added, producing a jus lié. When no thickening is used, the result is commonly described as au jus, meaning served in its own juices.

Varieties and related terms include:

- Au jus: meat served with its own released juices, without heavy thickening.

- Jus lié: jus that has been lightly thickened.

- Pan jus or jus de cuisson: juices collected from the pan during roasting.

In classical French cuisine, jus may also refer to a reduced stock used as a base for more complex sauces, or to demi-glace, a richer, more concentrated stock reduction.

Uses: Jus is widely paired with beef, lamb, poultry, and game, providing a clean, focused meat flavor. It is a staple technique in French culinary tradition and has become common in home cooking and American steakhouses as a lighter alternative to gravy.