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Au jus

post #1 of 39
2/13/11 at 10:34am
Thread Starter 

I'd like to make a prime rib soon and I want to develop a very nice jus.  Sometimes at restaurants they serve a very dark jus, mine never comes out dark.  Basically I roast my prime rib sitting on top of a mix of onions, garlic, celery and carrots that have been tossed with a little olive oil, salt, pepper, and dry thyme.  After roasting I add a little beef stock to the pan and reduce, skim and serve.

 

Are there any ingredients I'm missing from my jus?  How can I make it more flavorful? 

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post #2 of 39
2/13/11 at 11:46am

Start with some good beef stock in the bottom, Maybe a little red wine.

 

Or to backtrack to the tomato paste thread, some tomato paste among the vegies will contribute some flavor and darken up the color.

 

Or do both.

 

Broth from a good French Onion Soup does a nice stand in for leftovers, though I've cheated  and made it ahead just to have lots of faux jus for things like French dip sandwiches and such.

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post #3 of 39
2/14/11 at 4:09am

I don't get use of the term "au jus", french indeed, but probably something very american?

Is it synonyme to roasting drippings?

 

I can only add that boosting up the flavor and color of cooking juices requires one thing; add a spoonfull of dark soy! Yummie!

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post #4 of 39
2/14/11 at 4:43am
Thread Starter 

We use the term au jus when we use the drippings for the roast.  It's often associated with prime rib because in most cases of making a roast we use the drippings to make gravy instead.

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post #5 of 39
2/14/11 at 11:31am

The term "au jus" is used to say that your dish is being served with a jus... Prime Rib au jus. One cannot make an "au jus", but one can make a "jus". Otherwise it's a bit like saying "I am making a with juice".

 

Sorry. I had to pipe in, it's one of my biggest terminology peeves.

 

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post #6 of 39
2/14/11 at 11:49am

It sounds like you should have a decent tasting jus.  If you can, use fresh thyme.  Maybe some butter as a final finish to it???

 

Regarding color, using a good stock from roasted bones will help.  Or even a good beef base (definitely not bullion cubes) will add both flavor and color.  When all else fails... kitchen bouquet.  :)

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post #7 of 39
2/14/11 at 11:50am

p.s.  better color also happens wehn the meat juices build a fond directly on the pan.  I often roast without a vegetable base and get the vegetal flavors integrated via the stock.

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post #8 of 39
2/14/11 at 12:13pm
Thread Starter 
Quote:
Originally Posted by PrairieChef View Post

The term "au jus" is used to say that your dish is being served with a jus... Prime Rib au jus. One cannot make an "au jus", but one can make a "jus". Otherwise it's a bit like saying "I am making a with juice".

 

Sorry. I had to pipe in, it's one of my biggest terminology peeves.

 



 

 I don't know who you're correcting but my OP was correct regarding  use of terminology.

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post #9 of 39
2/14/11 at 12:46pm

thanks Prairie Chef , the term with au jus drives me crazy too!

 

I think gravy may be the jus thickened up?

 

however, Pastry person here.

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post #10 of 39
2/14/11 at 12:57pm

When all else fails us "Au Caramel Couleur" That's French for, kick ass way to color gravy and au jus.............CBB

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post #11 of 39
2/14/11 at 1:02pm
Thread Starter 

Has anyone put worschestershire sauce in their jus?

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post #12 of 39
2/14/11 at 1:13pm

Nothing wrong with worcestershire sauce. But go with a light hand as it adds salt and some sourness too. Won't have quite as much color impact as I think you're looking for but will contribute nicely.

 

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post #13 of 39
2/14/11 at 1:34pm

I put Woo sauce in my Turkey gravy last week, needed a bit of color..............

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post #14 of 39
2/14/11 at 2:18pm



 

Quote:
Originally Posted by ChefBillyB View Post

When all else fails us "Au Caramel Couleur" That's French for, kick ass way to color gravy and au jus.............CBB



 I just googled that and tried to buy some.  I think what I'm getting, though, is a 24 year-old French bi-racial model who is at least 8 inches taller than me.  Talk about kick ass!

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post #15 of 39
2/15/11 at 4:45am
Quote:
Originally Posted by PrairieChef View Post

The term "au jus" is used to say that your dish is being served with a jus... Prime Rib au jus. One cannot make an "au jus", but one can make a "jus". Otherwise it's a bit like saying "I am making a with juice".

 



That explanation is very correct and that's why "au jus" seems such a strange terminologie to me and probably also to anyone who understands and speaks french. It doesn't make sense. There should be a noun in front of the "au", like the example PrairieChef gives; prime rib au jus. Many times in french they would even use prime rib dans son jus or avec son jus.

Obviously the terminologie "au jus" has started a life on it's own in the US. I have no problem with that, that's how all languages develope.

 

@ChefBillyB; identical mistake like PrairieChef explains for Au Caramel Couleur; there should be a noun in front of the expression or it should be used without the "au". Also, it's Couleur Caramel, not Caramel Couleur, sorry.

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post #16 of 39
2/15/11 at 4:45am
Thread Starter 

I tried making it with a splash of soy sauce as ChrisBelgium suggested.  It worked, turned a nice dark color but I won't add as much next time because it has an effect on the flavor.  Otherwise it was a delicious jus that accompanied our prime rib valentine's dinner.

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post #17 of 39
2/15/11 at 4:50am
Quote:
Originally Posted by Koukouvagia View Post

I tried making it with a splash of soy sauce as ChrisBelgium suggested.  It worked, turned a nice dark color but I won't add as much next time because it has an effect on the flavor.  Otherwise it was a delicious jus that accompanied our prime rib valentine's dinner.



Yeah, soy can be very salty too. Best to deglaze first with some bouillon or stock and then add the soy. Extra salt isn't even needed.

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post #18 of 39
2/15/11 at 5:15am

A lot of restaurants and hotels add a shot of Maggi and Kitchen Bouquet. They both enhance the color. Add after cooking as they get a bit bitter when cooked.

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post #19 of 39
2/15/11 at 5:50am

They also make a Black Soy, it's thicker, sweeter, made with Molasses, less salty..............CBB

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post #20 of 39
2/15/11 at 11:26am
Quote:
Originally Posted by ChefBillyB View Post

They also make a Black Soy, it's thicker, sweeter, made with Molasses, less salty..............CBB



Billy !  Ever heard the term  "Black Jack""  (used years ago)

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post #21 of 39
2/15/11 at 1:26pm

Better than Bullion beef base, watch the salt to start because it adds a lot of salt.

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post #22 of 39
2/15/11 at 1:46pm

Are we really discussing Maggi and Kitchen Bouqet on a cooking site?

 

The secret to a good jus is... wait for it... good stock.

 

Home cooks. Pro cooks. I have never worked in a kitchen that uses Maggi or Ktichen Bouqet... or aromat... or.. or.. or...

 

Start with a well made stock, and the rest is easy as pie. I make it and freeze it in 500 ml bricks. Fill my freezer with it, it's there when I need it.

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post #23 of 39
2/15/11 at 5:17pm

I have "cheated" with shortcuts like soy sauce and liquid smoke from time to time.  Maggi and other such I don't touch.  Soy sauce at least I can find natural brewed versions of, but I can't even guess how Maggi sauce is made.

 

Besides, Worcestershire sauce is derived from an Indian recipe, and ketchup also has Asian/Pacific Island roots.  So, soy sauce is just a short leap.  At least it's an actual sauce, not just a collection of chemicals.

 

I have found that by using the heavy, sweet soy, and cooking it first by dribbling it into hot butter or bacon grease and letting it bubble for a bit, you get rid of the characteristic soy sauce flavor while retaining the richness and color.

 

But yeah, the proper way to do it is red wine and good stock.

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post #24 of 39
2/15/11 at 5:37pm
Quote:
Originally Posted by BrianShaw View Post



 



 I just googled that and tried to buy some.  I think what I'm getting, though, is a 24 year-old French bi-racial model who is at least 8 inches taller than me.  Talk about kick ass!


No matter what the cost, buy two
 

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post #25 of 39
2/15/11 at 5:41pm
Quote:
Originally Posted by chefedb View Post





Billy !  Ever heard the term  "Black Jack""  (used years ago)


Chefedb, I remember Johnny Walker Black, Black Velvet, refresh my memory on Black Jack..........................
 

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post #26 of 39
2/15/11 at 5:56pm

A bit of instant coffee works for me to colour up a good 'au jus' (US) without compromising the flavour too much and keeping the salt out.

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post #27 of 39
2/15/11 at 7:18pm

BlackJack as I know it, is an onion, halved and seared black on the cut surface. Tossed into poorly made stocks to add colour.

 

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post #28 of 39
2/15/11 at 11:08pm

black jack I know of, or knew of, is completely different than one that Prairie Chef described.

 

Black Jack I know of is basically burned sugar mainly used to give black color in pastry.

 

What PairieChef described is known to me as 'onion brulee', or 'oignon brulee'. Which I often use when making consomme.

 

I've never heard of 'Maggi', however.  I'm curious of its magical properties.  I have seen and used kitchen bouquet before..

 I feel that Maggi is a lot like kitchen bouquet?

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post #29 of 39
2/16/11 at 3:39am
Quote:
Originally Posted by ChefBillyB View Post




Chefedb, I remember Johnny Walker Black, Black Velvet, refresh my memory on Black Jack..........................
 


It was made in the pastry shop and given to the kitchen, It was burnt sugar syrup, bitter as all hech and used by the cooks to color gravies. Nasty stuff
 

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post #30 of 39
2/16/11 at 3:42am



Maggi is more a seasoning, heavy on slt imparts little if any color. Bouquet is more a coloring. I have seen maggi used in soups, sauces, dressings, consommes you name it. Taste like beef base,worschestire ,salt and some herbs mixed together

Quote:
Originally Posted by byrdie View Post

black jack I know of, or knew of, is completely different than one that Prairie Chef described.

 

Black Jack I know of is basically burned sugar mainly used to give black color in pastry.

 

What PairieChef described is known to me as 'onion brulee', or 'oignon brulee'. Which I often use when making consomme.

 

I've never heard of 'Maggi', however.  I'm curious of its magical properties.  I have seen and used kitchen bouquet before..

 I feel that Maggi is a lot like kitchen bouquet?

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