Au Jus is a culinary term often encountered on menus for fine dining or traditional roast dinners, usually associated with beef or prime rib. This savory liquid enhances the flavor of a dish, adding moisture and a concentrated taste of the meat it accompanies. Clarifying the difference between this preparation and similar sauces helps appreciate its simplicity and intensity.
Defining Au Jus
The term au jus is French, literally translating to “with juice” or “in the juice.” This name describes the traditional composition: the natural meat drippings rendered during the cooking process, such as roasting a joint of beef. These pan juices, often referred to as jus, contain fat, water, and dissolved proteins released from the meat fibers as they cook.
A true au jus is characterized by its thin consistency, closely resembling a light broth, and its translucent appearance. The flavor is intensely concentrated, providing a pure taste of the meat. Traditionally, this preparation is served alongside the meat, either poured over the top or offered as a dipping sauce.
Preparation Method
Creating au jus begins once the roasted meat is removed, leaving behind the flavorful drippings and the browned, caramelized bits known as fond stuck to the pan bottom. The first step is deglazing, where a liquid like wine, stock, or water is added to the hot pan to dissolve the fond, capturing concentrated flavor compounds. This liquid is often strained afterward to remove solid impurities, ensuring a clear and smooth final product.
Next, the excess surface fat is skimmed from the liquid using a spoon or a fat separator to achieve a cleaner taste and texture. Finally, the liquid is reduced by simmering it over heat, allowing water to evaporate and concentrating the remaining flavor components. This reduction process naturally thickens the jus slightly, resulting in a liquid that is rich in flavor yet remains thin.
Au Jus Versus Gravy
The difference between au jus and gravy lies in the use of a thickening agent, which dictates both consistency and flavor profile. Gravy is characterized by its thick, opaque consistency, achieved by adding a starch-based thickener like a roux (flour and fat) or cornstarch. This addition creates a heavy sauce that coats food thoroughly.
Au jus, conversely, remains naturally thin and clear because it is not thickened with starch. While gravy offers a rich, velvety texture, the starch can slightly mute the pure meat flavor. Au jus delivers a more direct and intense flavor of the meat itself, as its concentration comes solely from the reduction of the pan juices. This distinction leads to different pairings; au jus often accompanies delicate cuts like prime rib or serves as a dip for French dip sandwiches, while gravy is typically served over mashed potatoes, turkey, or biscuits.