Jus (food)
Jus [ ʒyː ] ( French for “juice, broth” from Latin iūs , iūris (n.): “Broth, soup”) is the kitchen-language term for concentrated, defatted meat stock or gravy that usually gels when cold. It serves for the refinement of roast sauces , for quenching cut into cubes or cold as a garnish of meats or cold roast .
Veal juice
The most commonly used jus is “veal juice” (Jus de veau) . For its preparation are chopped veal bones and veal remains with roots in butter roasted brown in little calf broth slowly cooked, lightly seasoned, degreased and strained. The gelatine released from the bones creates a bond that solidifies the jus when it cools. Veal jus (jus de veau lié) is thickened lightly with cornstarch or flour butter . Veal jus is also available ready-made in stores.
Occasionally, the pure meat juice that escapes during frying is also referred to as jus.
If a jus is boiled down extremely, it is called "ice cream" in the kitchen.
