Au jus

Discussion in 'Food & Cooking' started by koukouvagia, Mar 3, 2014.

  1. koukouvagia

    koukouvagia

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    Does anyone have a good jus recipe? I made my first real jus yesterday and it was good. I deglazed with red wine and added water. I didn't have stock but I cooked the water down with the remaster vegetables and fond and it turned out well enough. Ie heard of using Worcestershire sauce and or soy sauce. Has anyone used these?
     
    Last edited: Mar 3, 2014
  2. french fries

    french fries

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    I LOVE a good jus. I've tried many different techniques and recipes. 

    IMO the best jus are the simplest. And the simplest recipe is: 

    1) "Pincer les sucs" (If the juices from the roast are still liquid at the bottom of the pan, then reduce until there's almost no liquid, to caramelize the juices. This step is unnecessary if the "sucs" are already dried and stuck to the bottom of the roasting pan.)

    2) Deglaze with water. 

    3) Reduce.

    4) Season with S&P. 

    5) Strain. 

    From this basic recipe, you can get creative: use all sorts of flavored liquids instead of water, finish with butter, thicken with roux etc...) but usually that only distracts from the strong meat taste, which is what I'm after in a good jus. 

    One thing I'll do though is use herbs such as thyme or rosemary. I typically use them in the roast or in the roasting pan, so they are still there when I deglaze and reduce the jus. If I had stuck a lemon in the cavity of a chicken then I may squeeze some of the roasted lemon in the jus as well. 
     
  3. koukouvagia

    koukouvagia

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    I'm glad I'm not the only one who used water then 
     
  4. french fries

    french fries

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    Oh no you're not. /img/vbsmilies/smilies/smile.gif  I pretty much always do a simple jus, even after pan frying chicken, a pork chop or a steak. Yesterday I served my kids and wife ground beef patties. After removing the patties from the pan and serving them, I pour a couple Tb water in the pan and bring it back on the fire, and with the spatula, scratch the "sucs" (how do you say that word in english?) with the spatula so they infuse in the water, reduce to get a nice color and concentrate the flavor, taste, season, and pour on the ground beef steaks. I know I said "strain" earlier but for everyday cooking I usually don't bother, and the little black solids floating in the jus are my kid's favorite!

    BTW is that your prime rib roast we can see on that photograph? It looks absolutely delicious. Yum Yum. 
     
    Last edited: Mar 3, 2014
    flipflopgirl likes this.
  5. teamfat

    teamfat

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    With beef I do add just a small splash of worchesterwestshirewhatsit sauce.

    mjb.
     
  6. french fries

    french fries

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    So THAT's how you pronounce it. Always wondered. You know how we call it in France? "English sauce". It's just... easier. 
     
  7. teamfat

    teamfat

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    One of my other passions is old British sports cars.  We often joke that 'Jaguar' has 3 times as many syllables as 'worcestershire'

    mjb.
     
  8. ordo

    ordo

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    That Worcesterwhoknowswhat English thing is a sauce spoiler.

    And KouKou: you asked the same question 3 years ago.
     
    Last edited: Mar 4, 2014
  9. michaelga

    michaelga

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    LOL

    guess the answers were no good!

    ROFL

    (laughing with you not at you - seem something I might do!)
     
  10. chrisbelgium

    chrisbelgium

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  11. koukouvagia

    koukouvagia

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    Am I in trouble?  Because if I did I don't remember, or I may have grown technically quite a bit and revisiting the topic from a new perspective.  And since you can remember back to 3yrs ago then I'm sure you can remember that just a short 2-3 weeks ago I had a big problem with making a pan gravy for my bangers and mash and maybe it's thrown me a bit off kilter with my pan sauces.  Either way, I speak about the things that interest me the most and I have yet to master a good gravy or jus so if nobody minds I will continue to explore the subject.
     
  12. koukouvagia

    koukouvagia

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    "sucs" I believe you are referring to the fond.  Those good sticky bits on the bottom of the pan that need to be lifted out with a liquid.  Honestly I didn't know if deglazing with wine would have worked but it really did and added to the rich color of the jus.  I used a potato masher on the roasted veggies in the pan, trying my best to get them to infuse the plain water I added.  Of course that's my prime rib that I served during my Oscar viewing!  I pulled it out about 118F and rested it,, it rested a little too long and came up to a solid medium unfortunately but I was taking my time with the jus.  I'm certain that using beef stock would have been a better bet.  I then strained the jus and poured it into one of those de-fatting containers.  I should have added a pat of butter.  The herbs used were thyme and oregano in this instance.
     
  13. ordo

    ordo

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    KK, sure you're in big trouble.

    You're in big trouble cause you didn't invite me. 
     
    Last edited: Mar 4, 2014
  14. koukouvagia

    koukouvagia

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    But I cut that piece just for you :)
     
  15. koukouvagia

    koukouvagia

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    Besides all I wanted was to go from 'aus jus' to 'oh jus!'
     
  16. french fries

    french fries

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  17. koukouvagia

    koukouvagia

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    Zut alors!