Jus

Jus is a light, flavourful sauce made from meat juices, roasting residues and/or stock, often finished by deglazing and reducing. It is commonly served with roasted or grilled meat and is usually thinner and less heavily thickened than a traditional gravy. The French word jus means juice.

How to make a simple jus

1. Roast or sear the meat and reserve the browned residues in the pan.
2. Remove excess fat if needed, leaving the fond in the pan.
3. Deglaze with stock, wine or another suitable liquid.
4. Add appropriate aromatics and simmer to extract flavour.
5. Strain and reduce to the desired concentration.
6. Adjust seasoning and finish with butter or another ingredient if the recipe calls for it.

Types of jus

• Jus de viande: a meat-based jus.
• Jus d’agneau: a lamb jus.
• Jus lié: a jus lightly thickened, often with starch.
• Pan jus: a quick sauce made by deglazing the pan used to cook meat.

Jus versus gravy and sauce

Jus is generally a concentrated meat or stock-based liquid with a relatively light texture. Gravy is often thickened with flour or starch. The terms overlap in some kitchens, but the texture and preparation method are usually different.

Chef’s tip: Avoid scraping burnt residue into the sauce. Use a good-quality stock and reduce gradually, tasting as the flavour concentrates.

Key distinction: Jus is a light, concentrated meat or stock sauce; it is not simply the raw liquid that drains from a roast.