Au jus

French dip beef sandwich, with bowl of jus for dipping

Au jus (French: [o ʒy]) is a French culinary term meaning "in the 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.

单词	Au jus
释义	Au jus 英语百科 Au jus Au jus (French: [o ʒy]) is a French culinary term meaning "in the 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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