Skysås
Skysås, also known as jus or gravy, is a sauce made from the pan juices released from cooked meat. The juices, often containing rendered fat and browned bits, form the base of the sauce. Typically, liquid such as water, stock, or wine is added to the pan to deglaze, lifting these flavorful remnants from the bottom. The liquid is then simmered and often thickened, commonly with a roux (a mixture of fat and flour) or a slurry of cornstarch and water.
The flavor profile of skysås is directly influenced by the type of meat it is made from.