Definitions for au jusoʊ ˈʒus, oʊ ˈdʒus; Fr. oʊ ˈʒü
This page provides all possible meanings and translations of the word au jus
Random House Webster's College Dictionary
au jusoʊ ˈʒus, oʊ ˈdʒus; Fr. oʊ ˈʒü(adj.)
served in the meat's natural juices.
Origin of au jus:
1915–20; < F: lit., with the juice
served in its natural juices or gravy
"roast beef au jus"
Au jus is French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.
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