What does jus mean?
Jus is a culinary term that refers to the clear, unthickened juices that run from meat, especially when it is roasted. These juices can be used as a sauce, often served alongside the meat, and are a key component of many fine dining dishes. The term is commonly used in French cuisine and has become widely adopted in restaurants around the world. Jus can add a rich, savory flavor to a variety of dishes and is often used to enhance the overall dining experience. In cooking, jus is typically made by deglazing a pan with a small amount of liquid, such as wine or broth, and then simmering the mixture to reduce and concentrate the flavors.
nounThe juices that run from meat, especially when it is roasted, often used as a sauce.
- The liquid that comes out of meat when it's cooked
- A type of sauce made from meat juices
"The roast beef was served with a rich jus made from the pan drippings."
"The chef used the jus to baste the meat throughout the roasting process."
"The jus added a depth of flavor to the dish that was hard to resist."
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of jus
The word 'jus' comes from the French language, where it means 'juice' or 'broth'. It has been adopted into English and is commonly used in culinary contexts. The term is related to the Latin word 'jus', which also means 'broth' or 'soup'.
Usage notes
Often used in fine dining and French cuisine, jus can refer to both the juices themselves and a sauce made from those juices.