What Is a Jus?

“Jus” comes from French and means something like “juice”. The term describes a concentrated meat stock. This is made from bones and occasionally trimmings of meat, usually veal or beef. The bones are roasted to create the appropriate aroma. The gelatine it contains gives the cooled stock a special consistency. This gels or solidifies. Accordingly, jus is well suited for portioned storage, for example in the freezer. If necessary, it can then be used to refine gravy.

How is jus made?

Jus is the French word for broth and refers to a concentrated and defatted meat stock that gels when it cools. Jus is used to make gravy when cooking the meat does not create its own sauce. Most jus is made from beef or veal bones.

What is the difference between fond and jus?

What is the difference between a jus and a fund? The jus is a ready-made product. The fund is more of a preliminary product.

What is the difference between a sauce and a ju?

Moin, jus is used to make sauces when a small amount of meat is cooked and still needs to come with a sauce on the plate. Jus is a concentrated, defatted stock/broth that then also gels.

What is apple jus?

Peel and finely dice the apple. Let honey caramelize, deglaze with apple juice and Calvados. Add spices and reduce by half.

What is a chicken jus?

Poultry jus is a boiled, defatted, and skimmed stock made from chopped, roasted poultry bones and root vegetables. It is seasoned with red wine, passed through a fine sieve (preferably a sieve with stalks of chervil and parsley), and then reduced.

Where does the word jus come from?

Origin: from Latin ius → la “broth, soup, sauce, sauce” via French jus → fr “juice”