Word
jus
/ˈdʒəs/
Definition
n. the natural liquid that comes out of meat when you cook it.
n. the natural juices released by meat during the cooking process, often served as a thin sauce.
Examples
“The chef serves the roast beef with a rich red wine jus.”
“Instead of a thick flour-based gravy, the restaurant offers a light herb-infused jus to accompany the lamb.”
“The culinary student learned to deglaze the roasting pan with stock and aromatics to capture the concentrated jus, ensuring no flavor from the caramelised proteins was wasted.”
Examples
simple
“The chef serves the roast beef with a rich red wine jus.”
contextual
“Instead of a thick flour-based gravy, the restaurant offers a light herb-infused jus to accompany the lamb.”
complex
“The culinary student learned to deglaze the roasting pan with stock and aromatics to capture the concentrated jus, ensuring no flavor from the caramelised proteins was wasted.”
Usage
Often used in the phrase 'au jus', meaning served with its own natural juices.
Teaching tip
This is a specialized culinary term; in everyday English, people usually just say 'juice' or 'gravy'.
Etymology
Borrowed from French jus (“juice”). Doublet of juice and ukha.
Etymology adapted from Wiktionary, available under CC BY-SA 4.0.
Synonyms
Domain
Scan code
englishreference.com/q/jus