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What is Au Jus?

Learn the history of au jus, how to prepare it, and what it tastes like.

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What is au jus?

Au jus is a French term that refers to a sauce or gravy made from the natural juices of the meat. It is typically served with roasted or grilled meats, such as beef, lamb, or pork, and is often used to add moisture and flavor to the dish.

What does au jus taste like?

Au jus has a rich, savory flavor that is derived from the natural juices of the meat. The taste of au jus can vary depending on the type of meat it is made from and the spices and herbs used to season it.

For example, beef au jus has a rich, beefy flavor with a hint of sweetness from the natural juices of the meat. It is often seasoned with herbs, such as thyme or rosemary, and may also have a slightly acidic or wine-like flavor if wine or vinegar is used in the recipe.

What is the history/origin of au jus?

The concept of au jus is believed to have originated in the Middle Ages, when cooks would collect the natural juices that ran off the meat as it cooked and use them to make a simple sauce. Over time, this simple sauce evolved into the more complex and flavorful au jus that is enjoyed today.

How is au jus served? 

Au jus is typically served as a sauce or gravy on the side of a dish, and is used to add moisture and flavor to roasted or grilled meats. It is often served in a small bowl or pitcher, and can be poured over the meat or used as a dipping sauce.

Au jus is often served at special occasions and celebrations, such as holidays and weddings, and is a popular choice at restaurants and at home. It is easy to make and adds a rich, savory flavor to many dishes, making it a versatile and popular choice for many different occasions.

How do you make au jus? 

Here's how to make au jus:

  1. In a small bowl, mix together the cornstarch and cold water to make a slurry. Set aside.
  2. In a saucepan, bring the broth or stock to a simmer over medium heat.
  3. Add the cornstarch slurry to the broth, stirring until it is well combined. Bring the mixture to a boil and cook for 1-2 minutes, or until the au jus thickens.
  4. Add the red wine or balsamic vinegar, salt, pepper, and Worcestershire sauce (if using), and stir to combine. Taste and adjust the seasoning as needed.
  5. Reduce the heat to low and simmer the au jus for 5-10 minutes, or until it reaches your desired consistency.
  6. Serve the au jus hot, poured over the roasted

Au jus is best enjoyed with different meats and sandwiches and adds more flavor and texture to different meals. 

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