Au jus
Au jus is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. To prepare a natural jus, the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time.
Source: Wikipedia
:max_bytes(150000):strip_icc()/221957-beef-au-jus-mfs433-623a5cb6cbd14304bb23414c42d42a55.jpg "221957-beef-au-jus-mfs433-623a5cb6cbd14304bb23414c42d42a55")
:max_bytes(150000):strip_icc()/roast-prime-rib-beef-au-jus-101560-hero-e96c570d30b64e83ab64128591c12f90.jpg "roast-prime-rib-beef-au-jus-101560-hero-e96c570d30b64e83ab64128591c12f90")
:max_bytes(150000):strip_icc()/au-jus-recipe-for-prime-rib-996073-hero-01-dc7c5db7381a4a978ae0a42ecf9a3732.jpg "au-jus-recipe-for-prime-rib-996073-hero-01-dc7c5db7381a4a978ae0a42ecf9a3732")
