https://www.copymethat.com/r/ojxvmqrokp/how-to-make-an-amazing-au-jus/
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2024-11-08 04:12:44
How to Make an Amazing Au Jus
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Au jus
Au jus (French: [o ʒy]) 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.[1] 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.
Type: Sauce, broth
Place of origin: France
Au jus (French: [o ʒy]) 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.[1] 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.
Type: Sauce, broth
Place of origin: France
Ingredients
- 2 tablespoons Garlic Olive Oil
- 4 large Onions chopped into big chunks
- 6 to 7 Whole Garlic Cloves
- 5 to 6 springs Fresh Rosemary roughly chopped
- 5 to 6 springs Fresh Thyme roughly chopped
- 1 Stalk of Celery chopped into 1 inch pieces
- 3 pounds of Carrots chopped into 1 inch pieces
- 3 ½ Quart Beef Stock or Broth
- Salt and Pepper to taste
Note: Ingredients may have been altered from the original.
Steps
Directions at chefjeanpierre.com
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