Kitchen Help
Jus
OtherAlso known as: Au jus · Dripping
The natural cooking juices released by meat during roasting, served as a light, unthickened sauce. A jus lié is lightly thickened with arrowroot or cornflour, while a full jus is made by reducing roasting juices and stock to a glossy, intensely flavoured consistency.
Related terms
Recipe Filer
Save family recipes forever.
Scan handwritten cards, import from any link, or type them in — organised into shareable cookbooks, printable at Lulu.
