In this brief guide, we will answer the question “What is a jus?”, discuss the difference between the jus and gravy, and how to make the beef jus gravy.
What is a jus?
In French, jus is a culinary term that is nothing but an effete word for sauce. Jus is a specific type of sauce that is made from meat juice (typically derived from the roasted-beef).
How jus came into existence?
Originally, the jus was invented for repurposing deglazed pan juices of the roast into a moderate sauce. But nowadays, the term jus is frequently being used for any meat-based sauce that is clear and thin and that is free from the debris of other flavoring agents.
How to use jus?
Jus (translated as “with juice”) is a perfect and easy way to intensify the piquancy of your meat-based dishes by using the own juice of meat to prepare a flavorful sauce.
Is jus blood of meat?
Many people ask this question but the answer is No. Jus is not the blood at all. The characteristic red color of jus is due to the myoglobin, not because of the hemoglobin as all the blood is long gone before the meat is cooked.
How do you get jus?
You can obtain jus after roasting or searing the meat (the prime rib of beef, more precisely). Once you are done with roasting or searing, deglaze the pan with water. Strain the liquid and allow it to cool slightly, and then skim off the fat. And yes! Jus is ready.
You can reduce it to concentrate but cannot thicken it with flour as in the case of gravy. Also, you can supplement the flavor of jus with beef-stock, aromatics, and even vegetables.
What is the difference between jus and gravy?
Jus starts with the drippings from the cooked meat and the liquid is reduced to the desired consistency that is generally thinner than gravy. You cannot thicken it using flour but you can supplement it with beef-stock, aromatics, and even vegetables.
Gravy, on the other hand, is usually made with a bit of stock and the lovely bits that stick to the roasting or searing pan, herbs, salt, and pepper. It can be thickened with flour. You can also add a bit of butter in gravy at the end for some nice richness.
What is beef jus gravy?
Beef jus gravy is a perfect match for the French dip sandwiches or roasted beef (especially the prime rib of beef). It can also be thickened to make beef gravy. It is very easy to make beef jus gravy. All you have to do is just roast some beef bones and gather the pan drippings.
What to do require to make beef jus gravy?
For making beef jus gravy, you will require;
- Beef cooking stock
- Beef paste
- Worcestershire sauce
- Salt and pepper
How to make beef jus gravy?
You can make beef jus gravy simply by following the steps below:
- Take beef stock in a medium saucepan and bring it to boil.
- Once it is boiled, reduce heat to medium-low and whisk in the beef base, Worcestershire sauce, garlic, and salt and pepper.
- Add in the strained pan drippings without the fat.
- Thicken with corn-starch for gravy.
What is the nutritional value of beef jus gravy?
For a recipe to yield 4 servings (total calories: 52.6), the nutritional values are given as;
How you can store beef jus gravy?
To store beef jus gravy or the leftovers, you can use an air-tight container. You can store the beef jus gravy in the refrigerator for about 4 days. You can also freeze beef jus gravy in an ice cube tray and then transfer it to a ziplock bag. Doing so will allow you to store beef jus gravy for about 6 months.
Can you reheat beef jus gravy?
Yes! You can easily reheat beef jus gravy or the leftovers. For this, take a saucepan and reheat the jus gravy over medium-high heat.
In this brief guide, we answered the question “What is jus?”, discussed the difference between jus and gravy and how to make beef jus gravy.