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jus
This term is borrowed directly from French and is used primarily in professional culinary contexts or high-end dining. It describes a natural, unthickened sauce, distinguishing it from a gravy which typically contains a thickening agent like flour or cornstarch.
In a kitchen setting, the term is often used in the phrase "au jus," meaning "with juice." While "jus" is the noun referring to the liquid itself, "au jus" functions as an adjective or adverbial phrase describing how the meat is served.
Meanings
Examples
The roast beef is served with a rich red wine jus.
Deglaze the pan with a bit of stock to create a flavorful jus.
This veal jus adds a wonderful depth to the dish.
The chef carefully strained the jus to ensure it was perfectly clear.
A light lemon jus would pair perfectly with the poached fish.
The meat was so tender and the jus was incredibly savory.