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''Au jus'' () is French for "with (own ) juice"; ''jus'' is the juice itself. In French cuisine, ''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.〔"Justin Quek: Passion & Inspiration", Justin Quek with Tan Su-Lyn, Bon Vivant Publishing Pte Ltd, 2006, Page 30〕 ==Ingredients and preparation== 'Jus' means the natural juices given off by the food.〔http://dictionary.reference.com/search?q=au%20jus〕 To prepare a natural ''jus'', the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. ''Jus'' can be frozen for six months or longer, but the flavor may suffer after this time.〔Labensky and Hause (1999), ''On Cooking'', Prentice-Hall〕 American recipes ''au jus'' often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. The American ''jus'' is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef ''jus'' made by reducing beef stock to a concentrated form, (also known as Glace de Viande) to accompany a meat dish. ''Jus'' can also be made by extracting the juice from the original meat and combining it with another liquid e.g.: red wine (thus forming a red wine ''jus''). A powdered product described as ''jus'' is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents.〔http://www.americanspice.com/catalog/20083/search/Au_Jus_Mix.html?SEARCH=3&WORDS=Au%2Bjus%2Bmix%2Bingredients&orig=30&PAGE=0&_ssess_=39a41c5c1f61c6791bc73af54c25f271〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Au jus」の詳細全文を読む スポンサード リンク
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