Jus lié is a French term for a meat or roasting jus that has been lightly thickened so it coats food more readily. It is usually based on a concentrated brown stock or the juices from roasting, then bound with a small amount of starch such as arrowroot or cornstarch. The result is generally lighter than a heavily reduced or flour-thickened sauce.
Prepare a well-flavoured brown jus or stock and bring it to a gentle simmer. Mix the starch with cold water to make a smooth slurry, then whisk a small amount into the hot liquid. Simmer briefly until the desired consistency is reached. Add the slurry gradually: too much can make the sauce opaque, overly thick or pasty.
Jus lié is served with roasted meats, grilled cuts and braised dishes when a light coating sauce is preferred. It can be finished with roasting juices, herbs or a small amount of butter, depending on the dish.
A jus lié is typically a lighter, quickly bound jus. Demi-glace is a more concentrated classical sauce preparation based on brown stock and espagnole or a related reduction method. They are not interchangeable terms.
Chef’s tip: Keep the starch addition minimal and taste the jus before thickening. A good jus lié should coat lightly while retaining the flavour and clarity of the underlying stock.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
