Au jus
====== 2024-10-25 *


Comment: au jus, North American expression that can be used as a noun, e.g. Prime rib au jus or Prime rib with au jus. It is normally meat cooking juice (beef, veal, turkey), reinforced, usually not thickened. So two possible versions, either based on the juices of a meat, or based on a stock (beef, veal). More generally served with beef ribs. The taste is enhanced by the addition of beef stock, herbs (thyme, rosemary) and soy or Worcestershire sauce. For my part, I favor thyme and in large quantities. If served with pan-fried or roasted meat, deglaze with red wine to make the au jus. Count 0.6 to 0.8 dl per person after reduction. if not using cooking juice, sweat a shallot, roughly chopped, first in a little EVOO. Carefull, cooking juice is often mostly fat...

Serves 4

Ingredients:
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1 small shallot roughly chopped (opt)
*fat-free cooking* juice and/or beef or veal fond ~350 ml
1.5 dl of red wine (used or not to deglaze the pan)
1 tablespoon Worcestershire
1 nice garlic clove smashed
10+ twigs thyme
1 bay leaf
butter (1 or 2 knobs)
S + P


Préparation:
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Sweat the shallot in a little EVOO (opt).
Place all ingredients except butter, salt and pepper in a small saucepan and simmer slowly while reducing a little (30 mn).
Strain (colander) to remove solids.
Check the salt and pepper.
Remove from heat, slowly melt butter and serve.