Jus
By: Anonymous

About

The French word for "juice," which can refer to both fruit and vegetable juices, as well as the natural juices exuded from meat, Jus de citron  is "orange juice," while jus de viande  means "juices from meat", a dish (usually meat) that is served au jus  is presented with its own natural juices. aka au jus....au meaning "with" and jus meaning "juice"

Information
Translations: ジュース, الآمرة, jus, Ius, Eurojus, जूस, 物权, Јус


Physical Description

Colors: from light brown to dark brown


Tasting Notes
Food complements: Whatever the jus comes from it should go with
Substitutes: Stock works okay but its salty


Preparation and Use
Roast whatever you want the "jus" on top of a rack you will get more but in the pan will work too. pull your chicken pork beef whatever out of the pan. Drain any leftover fat or oil in the pan. Heat the pan up on the stove and deglaze (pour liquid in to unconcentrate the flavors on the pan) white wine red wine water stock whatever you want to use. Scrape the bottom of the pan to get off all of the "sucs" (the little peices of burnt stuff) and you will have a very flavorful start to a sauce. add some cream maybe some cornstarch to thicken to highten flavors toss in some herbs some spices and you got a great sauce for the roast you just did.