![]() French dip beef sandwich, with bowl of jus for dipping | |
Type | Sauce, broth |
---|---|
Place of origin | France |
Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked.[1] In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.[2]
Ingredients and preparation
[edit]To prepare a natural jus, the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time.[3]
Au jus recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy.[citation needed] The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form (also known as Glace de Viande) to accompany a meat dish. It is typically served with the French dip sandwich.[citation needed]
Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine jus).[citation needed]
A powdered product described as jus is also sold and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents.[4]
Use as noun
[edit]In the United States, the phrase au jus is often used as a noun, owing to it having been adapted in culinary references into the noun form:[5] Rather than a "sandwich au jus", the menu may read "sandwich with au jus".[6][7]
See also
[edit]- List of dips
- French dip, an American sandwich served with au jus
References
[edit]- ^ "au jus, adj., adv., and n.", Oxford English Dictionary.
- ^ "Justin Quek: Passion & Inspiration", Justin Quek with Tan Su-Lyn, Bon Vivant Publishing Pte Ltd, 2006, Page 30
- ^ Labensky and Hause (1999), On Cooking, Prentice-Hall
- ^ "Au Jus Mix". American Spice.
- ^ Garner, Bryan A. (2000). The Oxford Dictionary of American Usage and Style. Oxford University Press. p. 33. ISBN 978-0-19-513508-4. Retrieved 2013-01-06.
- ^ Owens, Gene (November 1, 2009). "Don't put a la mode on your apple pie". Al.com. Retrieved August 24, 2016.
- ^ "Food Name Redundancies". Serious Eats. Retrieved August 24, 2016.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction