Jus – Meat Coulis

Lying midway between a stock and a glaze, Jus or Meat Coulis is made with meat bones, trimmed and chopped into pieces. The bones are browned in a little oil with onion and carrot and cooked thoroughly on top of the stove or in a very hot oven.

Brown stock is stirred in to dissolve the pan juices and it is then boiled to a glaze. For maximum flavor, this process is repeated several times. Stock is added to cover the bones and the Coulis is simmered until reduced by half skimming often.

Finally it is strained. Use the Jus or Coulis instead of stock for brown sauces. It can be kept for a week in the refrigerator, or frozen for up to 6 months.

Principal action steps when making a jus:

1: Degrease

2: Reheat

3: Deglaze

4: Stir

5: Moisten with stock

6: Reduce

7: Stir

8: Serve