Au jus is a French culinary term that refers to meat served with its natural juices. It is typically used to describe a dish of roasted or grilled meat, such as beef or lamb, that is served with a small amount of the meat's cooking juices.
To make au jus, the meat is first cooked until it is tender and flavorful. The meat is then removed from the cooking vessel, and the juices and drippings that have accumulated in the pan are strained to remove any solids. The resulting liquid is then served alongside the meat, either poured over the top or served in a small dish for dipping.
Au jus is often served with dishes like prime rib, French dip sandwiches, and beef tenderloin. It is used to add flavor and moisture to the meat and is typically seasoned with herbs and spices to enhance the natural flavors of the dish.
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