In cooking, it is sometimes difficult to distinguish one recipe from another. Some are so similar that only the minutest of ingredient changes separates them from one another. Such is the case with au jus and standard gravy. Both are derived from the same base but diverge in terms of use, and the addition, or lack thereof, of certain ingredients.
Both au jus and gravy are made from a base of meat drippings. These drippings are a flavorful rendering of fat and liquids which, when combined, create a wonderfully savory sauce. Where au jus and standard gravy depart from one another is what happens to the sauce after the meat is done cooking. Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent.
In terms of flavor, the difference lies with the cooks personal preference for herbs and spices, which dictate how the meat drippings are seasoned. Application-wise, both au jus and gravy can be used for similar purposes.
Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.
Au jus is thin and savory
Au jus is a sauce of French origin. Literally translated to “with juice,” the classical preparation of this sauce begins with those tasty drippings. The idea is to boost flavor, bringing even more of that meaty goodness to a dish. Au jus is generally served alongside roasted or grilled meats such as lamb or pork, though the sauce is most commonly associated with beef. One of the most popular uses for au jus is as a dipping sauce for a French dip sandwich. When used as a thin gravy, say for pot roast or prime rib, au jus brings added moisture and fat.
Au just sits somewhere between a broth and gravy. It is more intensely flavorful than broth thanks to the drippings, and it is not a standard gravy because it is far too thin. Instead, au jus is a concentration of beef juices that is just thick enough to lightly coat the meat. It is often flavored with herbs like thyme and rosemary, and can sometimes be slightly acidic if vinegar is added to the recipe.
Au jus is made by simmering the juices in the roasting pan, taking full advantage of the brown bits stuck at the bottom, which can be loosened with a wooden spoon. Butter may or may not be added to bring extra richness, while also thickening the sauce. After a few minutes worth of simmering, the sauce should be reduced and strained for a smooth consistency.
How To Make McCormick Brown Gravy Mix
FAQ
Can I substitute brown gravy mix for au jus mix?
Is brown gravy the same as au jus?
What does au jus gravy taste like?
What is the difference between brown gravy and au jus?
Au jus and brown gravy are similar but not quite alike. Both au jus and brown gravy may use pan drippings from the roast, but au jus is a light sauce, while the gravy is thickened using a roux. Make a roux to whisk into the sauce to make gravy from your au jus sauce. You can follow my step-by-step instructions on how to make a roux.
What is au jus gravy?
Au Jus Au Jus is a French culinary term for gravy made from the juices obtained during roasting meat. The meat’s secretions are reduced, seasoned, and served as a thin sauce similar to gravy. Unlike conventional brown gravy, Jus is not thickened using wheat flour, cornstarch, or other conventional thickeners.
Is jus thicker than brown gravy?
Unlike conventional brown gravy, Jus is not thickened using wheat flour, cornstarch, or other conventional thickeners. Traditional Jus is made from juices obtained from cooking meat. It’s not as thick as gravy and takes much longer to prepare to reach the right viscosity.
Are jus & gravy the same thing?
Jus and gravy are used differently in various parts of the world, but they’re all a quintessential serving suggestion with meat. Never waste a scrap of meat and, in the process, sacrifice so much mouthwatering flavor by making sure that you always cook up a batch of Jus or gravy with your roast.