[Answer] What kind of ingredient is essential to make an 'Au Jus' (with juice) sauce?

Step 1 : Introduction to the question " What kind of ingredient is essential to make an 'Au Jus' (with juice) sauce? "

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'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 mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

In order to prepare a natural jus, the cook may simply 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 flavor may suffer after this time.

Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine jus).

More Info: en.wikipedia.org

Step 2 : Answer to the question " What kind of ingredient is essential to make an 'Au Jus' (with juice) sauce? "

Meat:

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