"Au Jus" Explained
Definition: "Au jus" is a French term that means "with juice." In cooking, it refers to meat that is served with its natural juices or gravy. This is usually used for dishes like roast beef, where the juices from the meat are served alongside it.
Usage Instructions: - You can use "au jus" when you are talking about a specific way to serve meat. - It is often seen on restaurant menus or in recipes.
Example Sentence: - "I ordered the roast beef au jus, which came with a small bowl of flavorful gravy made from the meat's juices."
Advanced Usage: In more advanced cooking or culinary discussions, "au jus" can also refer to a method of preparing sauces that enhance the flavor of the meat. Chefs might use the term to describe the technique of making a sauce from the drippings of roasted meat.
Word Variants:There are no direct variants of "au jus," but you may encounter related terms like "jus," which refers to the sauce itself, or "gravy," which is a thicker, often more seasoned sauce.
Different Meanings: - While "au jus" specifically refers to meat served with its natural juices, "jus" can also refer to other types of liquid extracted from fruits or vegetables.
Synonyms: - Juicy - With sauce - With gravy
Idioms and Phrasal Verbs: - There are no specific idioms or phrasal verbs that include "au jus," as it is a culinary term; however, you might encounter phrases like "drenched in sauce" when describing food served similarly.