Au jus is a French time period that means “with juice.” It’s a flavorful sauce comprised of the pure juices of roasted meat, usually beef or lamb. Au jus is usually served with roast beef or different roasted meats, and it will also be used as a base for different sauces.
Au jus is a straightforward sauce to make, and it may well add quite a lot of taste to your favourite roasted meats. To make au jus, merely take away the meat from the roasting pan and place it on a chopping board. Pour the pan juices right into a saucepan and produce to a simmer. Cook dinner for 5-10 minutes, or till the sauce has thickened barely. Season with salt and pepper to style.