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. Beef drippings yield a richer, deeper flavor, while chicken or pork drippings create lighter, more delicate sauces. Herbs, spices, and aromatics like onions, garlic, or shallots are frequently incorporated to enhance the taste. Skysås is a traditional accompaniment to a wide variety of roasted, grilled, or pan-fried meats, serving to moisten the dish and add a concentrated burst of flavor. It is a fundamental component in many culinary traditions, valued for its ability to elevate the overall dining experience by harmonizing with the main protein.