Au jus

Au jus broth tends not to incorporate much of the meat's natural juices, but it is a good pairing with a roast beef sandwich. Typical ingredients in an American au jus include soy sauce, Worcestershire sauce, garlic, onion, and often beef broth.

Au Jus: Served in its own juices.
Baste: To moisten foods during cooking with pan drippings to add flavor and prevent drying.
Bisque: A thick cream soup.

Au jus: French term used in reference to meat meaning "served in natural juices."
B
Baste: To moisten with marinade or with pan juices during broiling or roasting.

au Jus - French term for roasted meats, poultry or game served with their natural, unthickened juices.
au Naturel - dishes cooked as simply as possible and served with a minimum of accompaniments.

Au jus: The natural, unthickened meat juices produced as a result of roasting meat.

Au Jus: A French term for meats served in their natural juices.
Au Poivre: A French term meaning 'with pepper' either coating the meat with peppercorns or serving with a pepper sauce.

au jus - the natural drippings or juice from a pan after cooking beef and deglazing
Cooking Terminology Starting With "B" ...

au jus: a roasted meat dish that is dressed with its own juices
au maigre: dishes prepared without meat
au natural: dishes prepared simply and plainly without any extras ...

au jus roast 2 Recipe
Ingredients: roast, season salt, onions, chopped, garlic, chopped, Worcestershire sauce, Au Jus
au jus roast Recipe ...

Au jus
To cook a meat in its own natural juices. Can also be made with water, beef base and seasoning.
Au lait ...

Au jus: (French) Served with natural juices, usually mixed with stock and enriched by simmering with a mirepoix.
Au Lait: (French) With milk.
Au maigre: without meat.

Au jus - [French] served in unthickened natural juices or natural meat drippings.
Au lait - [French] with milk.

au jus (joos) - (1) Is French and has the same meaning as a la and be translated as "in" or "with." (2) It also describes meat served in its own natural juices, not with gravy.
Au lait - Contain milk.

Au jus
Roasted meat served with natural pan juices that accumulate during cooking.
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au jus
[oh zhoos, oh joos; Fr. oh zhy]
Served in the natural juices that flow from the meat as it cooks.
Literally, with juice, referring to a food course served with sauce.

au jus: (oh zhoos): meal served with its own natural juices or gravy.
baste: to moisten foods as they cook, to avoid burning, and to give them more flavor.

Au Jus
This is the natural pan drippings or juice that comes from a roasting pan after deglazing.
Bacteria ...

Au Jus (oh zhew)
Roasted meats, poultry or game served with their natural, unthickened juices.
Au Sec (oh sek) ...

Au Jus - Describes meat served in its own natural juices, not with a gravy.

Au Lait - Describes a beverage, such as coffee, made or served with milk.

Au Jus
The French term meaning "with juice". It is a term used to describe the serving of meat, most often beef, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked.

What is Au Jus? In the culinary arts, au jus refers to a meat dish that is served with ... Read the definition of au jus.
Au Sec ...

Ingredients: au jus mix, onion soup mix...
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Prep Time:10 mins ...

Roasted Turkey Breast with Herbed au Jus
Nut-Crusted Turkey Breast
Garlic and Lemon Roasted Turkey Breast
Spice-Rubbed Turkey with Cranberry Barbecue Sauce
Oven-Roasted Apricot-Stuffed Turkey Breast
Turkey Breast with Roasted Asparagus ...

French Dip Sandwich - It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as "au jus." Au jus is a French expression, which means "with broth" or "with juice." ...

Jus (Fr.): Juice. Jus de viande is meat gravy. Meat served au jus is served with its own juice or jus lie.
Jus lie (Fr.): Meat juice thickened lightly with arrowroot or cornstarch.
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Charbroiling is a better means of cooking meat to well-done or near there instead of broiling it au jus because of the speed and tenderness it can maintain. It also does not dry out the meat.

Collards are frequently enjoyed with cornbread. The "pot likker" (water in which the collards are cooked, aka "au jus") may be poured over the cornbread for additional flavor.
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A French phrase that refers to food that is topped with grated cheese or breadcrumbs mixed with bits of butter. This food is then broiled until brown and crisp. Au jus ...

julienne: very thin strips of food of varying lengths, one-eighth-inch in cross-section; fine julienne are one-sixteenth-inch in cross section
jus: juice from roasting (e.g., au jus, meat, and sometimes fish, served with its own juices; jus liè ...

Au Jus Describes a meat which is served in its own cooking juices. Translates as 'with the juice'.
Au Naturel A food that is served plainly and simply, often uncooked unseasoned food. Translates as 'in the natural state'.

Au jus (Fr.): meat served in its own natural juices, not with a gravy.
Au lait (Fr.): a beverage, such as coffee, made or served with milk.

jus (Fr.) Juice; au jus means meat served with its natural juices; jus de viande means gravy.
Kabeljau (Ger.) Cod.
Kabinett (Ger.) Superior or special reserve unsweetened wine, usually
estate-bottled and from the Rheingau.

See also: Juice, Cooking, Meal, Milk, Cheese