Au jus is a French expression meaning “with its juice.” In cooking, it describes meat served with its natural cooking juices or a light, unthickened jus made from roasting drippings and stock. In North American restaurant terminology, “jus” may also refer to the dipping sauce served with a French dip sandwich.
After roasting meat, remove excess fat from the pan while retaining the browned fond and flavourful juices. Deglaze with stock or another suitable liquid, scrape up the fond and simmer briefly to combine the flavours. Strain if a smooth finish is desired and adjust seasoning.
Au jus is generally light and unthickened, relying on the natural body of the meat juices and stock. Gravy is commonly thickened with flour, starch or another thickening agent. A jus may be reduced for concentration, but it should retain a pourable consistency.
Roast beef, prime rib and other roasted meats are commonly served au jus. A small jug of hot jus can accompany sliced meat, while a French dip sandwich is served with a separate portion for dipping.
Chef’s tip: Build flavour from properly browned fond, but avoid scraping burnt residue into the sauce. Defat carefully and season at the end, since reduction can concentrate salt.
Key distinction: Au jus describes meat served with its natural juices or a light accompanying jus; it is not automatically a thick gravy.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
