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Au jus

post #1 of 17
Thread Starter 
Does anyone have a good jus recipe? I made my first real jus yesterday and it was good. I deglazed with red wine and added water. I didn't have stock but I cooked the water down with the remaster vegetables and fond and it turned out well enough. Ie heard of using Worcestershire sauce and or soy sauce. Has anyone used these?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 17

I LOVE a good jus. I've tried many different techniques and recipes. 

 

IMO the best jus are the simplest. And the simplest recipe is: 

 

1) "Pincer les sucs" (If the juices from the roast are still liquid at the bottom of the pan, then reduce until there's almost no liquid, to caramelize the juices. This step is unnecessary if the "sucs" are already dried and stuck to the bottom of the roasting pan.)

2) Deglaze with water. 

3) Reduce.

4) Season with S&P. 

5) Strain. 

 

From this basic recipe, you can get creative: use all sorts of flavored liquids instead of water, finish with butter, thicken with roux etc...) but usually that only distracts from the strong meat taste, which is what I'm after in a good jus. 

 

One thing I'll do though is use herbs such as thyme or rosemary. I typically use them in the roast or in the roasting pan, so they are still there when I deglaze and reduce the jus. If I had stuck a lemon in the cavity of a chicken then I may squeeze some of the roasted lemon in the jus as well. 

post #3 of 17
Thread Starter 

I'm glad I'm not the only one who used water then 

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 17

Oh no you're not. :) I pretty much always do a simple jus, even after pan frying chicken, a pork chop or a steak. Yesterday I served my kids and wife ground beef patties. After removing the patties from the pan and serving them, I pour a couple Tb water in the pan and bring it back on the fire, and with the spatula, scratch the "sucs" (how do you say that word in english?) with the spatula so they infuse in the water, reduce to get a nice color and concentrate the flavor, taste, season, and pour on the ground beef steaks. I know I said "strain" earlier but for everyday cooking I usually don't bother, and the little black solids floating in the jus are my kid's favorite!

 

BTW is that your prime rib roast we can see on that photograph? It looks absolutely delicious. Yum Yum. 

post #5 of 17

With beef I do add just a small splash of worchesterwestshirewhatsit sauce.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 17
Quote:
Originally Posted by teamfat View Post
 

worchesterwestshirewhatsit sauce.

So THAT's how you pronounce it. Always wondered. You know how we call it in France? "English sauce". It's just... easier. 

post #7 of 17

One of my other passions is old British sports cars.  We often joke that 'Jaguar' has 3 times as many syllables as 'worcestershire'

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 17

That Worcesterwhoknowswhat English thing is a sauce spoiler.

 

And KouKou: you asked the same question 3 years ago.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #9 of 17
Quote:
Originally Posted by ordo View Post
 

That Worcesterwhoknowswhat English thing is a sauce spoiler.

 

And KouKou: you asked the same question 3 years ago.


LOL

 

guess the answers were no good!

 

ROFL

 

(laughing with you not at you - seem something I might do!)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #10 of 17

Just a little while ago...

 

 

Whats the best way to make a pan sauce when cooking a steak?
started on 01/14/14 last post 01/17/14 at 2:31pm 14 replies 409 views
post #11 of 17
Thread Starter 
Quote:
Originally Posted by ordo View Post

 

And KouKou: you asked the same question 3 years ago.

 

Am I in trouble?  Because if I did I don't remember, or I may have grown technically quite a bit and revisiting the topic from a new perspective.  And since you can remember back to 3yrs ago then I'm sure you can remember that just a short 2-3 weeks ago I had a big problem with making a pan gravy for my bangers and mash and maybe it's thrown me a bit off kilter with my pan sauces.  Either way, I speak about the things that interest me the most and I have yet to master a good gravy or jus so if nobody minds I will continue to explore the subject.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 17
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

Oh no you're not. :) I pretty much always do a simple jus, even after pan frying chicken, a pork chop or a steak. Yesterday I served my kids and wife ground beef patties. After removing the patties from the pan and serving them, I pour a couple Tb water in the pan and bring it back on the fire, and with the spatula, scratch the "sucs" (how do you say that word in english?) with the spatula so they infuse in the water, reduce to get a nice color and concentrate the flavor, taste, season, and pour on the ground beef steaks. I know I said "strain" earlier but for everyday cooking I usually don't bother, and the little black solids floating in the jus are my kid's favorite!

 

BTW is that your prime rib roast we can see on that photograph? It looks absolutely delicious. Yum Yum. 

 

"sucs" I believe you are referring to the fond.  Those good sticky bits on the bottom of the pan that need to be lifted out with a liquid.  Honestly I didn't know if deglazing with wine would have worked but it really did and added to the rich color of the jus.  I used a potato masher on the roasted veggies in the pan, trying my best to get them to infuse the plain water I added.  Of course that's my prime rib that I served during my Oscar viewing!  I pulled it out about 118F and rested it,, it rested a little too long and came up to a solid medium unfortunately but I was taking my time with the jus.  I'm certain that using beef stock would have been a better bet.  I then strained the jus and poured it into one of those de-fatting containers.  I should have added a pat of butter.  The herbs used were thyme and oregano in this instance.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 17

KK, sure you're in big trouble.

You're in big trouble cause you didn't invite me. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #14 of 17
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

KK, sure you're in big trouble.

You're in big trouble cause you didn't invite me. 

But I cut that piece just for you :)

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 17
Thread Starter 
Besides all I wanted was to go from 'aus jus' to 'oh jus!'

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #16 of 17
Quote:
Originally Posted by Koukouvagia View Post

Besides all I wanted was to go from 'aus jus' to 'oh jus!'

 

LOL in France we have an expression: "Oh zut" which pretty much translates to "Oh s#!+" :D
post #17 of 17
Thread Starter 
Zut alors!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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