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Au jus means served with natural meat juices or gravy. In the US, it’s often a light broth-like dipping sauce, while in France, it’s made from the meat’s natural juices. American au jus typically includes soy sauce, Worcestershire sauce, garlic, onion, and beef stock. Short ribs and turkey can also be served au jus. The term is often used incorrectly in the US, as the French word “au” already implies “with.”
Au jus in French means served with natural juices or gravy made from the juices of cooked meat. In the United States, meals served au jus tend to be defined as being served with a light broth-like dipping sauce. One of the best known of these meals is the French dip, a roast beef sandwich accompanied with broth.
Au jus stock tends not to incorporate much of the meat’s natural juices, but it’s a good pairing with a roast beef sandwich. Typical ingredients of an American au jus include soy sauce, Worcestershire sauce, garlic, onion, and often beef stock. Sometimes, the broth is simply beef broth. You can also purchase this broth powder, which helps the meat release flavored juices. These can be skimmed off a pan after the meat has been cooked through and brought to a boil.
Of course there’s no reason why an au jus can’t be made in the French tradition. When you cook your meat and meat is normally best for it, just skim off the juices. As you boil them, you might want to add some garlic, some onion powder, a dash of soy sauce, and some salt and pepper. You can make amazing French dip sandwiches at home with freshly made thin slices of roast beef on the sandwiches.
Another popular meat served au jus is short rib. Again in the American sense, this flavoring can be a light gravy made completely independently of meat. However, ribs served this way with authentic meat juices are quite tasty. There are several recipes of turkey served with juices, which can mean fewer calories. However, if the skin of the turkey is left on and the jus is made from pan drippings, it will be quite high in fat
Americans may use the term au jus incorrectly. The French word au translates to with. Therefore, when you serve something this way, it is incorrect to say that you are serving the meal with au jus. This would translate to “with the natural juices”. Instead, the meat is normally served au jus. The word with is already implied when using the French term, so there’s no need to repeat it.
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