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 gravy made from the juices given off 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.
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 gravy made from the juices given off 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.
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Au jus (French: [o ʒy]) is a F ...... laced on the side for dipping.
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Jus [ʒyː] (französisch für „Sa ...... Aufschnitt oder kaltem Braten.
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Au jus (French: [o ʒy]) is a F ...... laced on the side for dipping.
@en
Jus [ʒyː] (französisch für „Sa ...... Aufschnitt oder kaltem Braten.
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Au jus
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Jus (Lebensmittel)
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