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Au jus
Meat gravy made from cooking juices / From Wikipedia, the free encyclopedia
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]
Quick Facts Type, Place of origin ...
![]() French dip beef sandwich, with bowl of jus for dipping | |
Type | Sauce, broth |
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Place of origin | France |
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