Au jus is defined as what?

Au jus is defined as what?

• A. Meats are served with their own natural juices
• B. Sauce made from juices of cooked meat and brown stock
• C. A clear beef broth
• D. A thick cream sauce

Answer: (A)

Au jus means “with juice,” so the defining idea is to serve meat together with the natural juices that run out of it during cooking. Those juices are the meat’s own drippings, usually unthickened, providing a light, natural accompaniment rather than a separate, thick sauce. That makes the best description: meats served with their own natural juices. A sauce made from pan juices plus brown stock would still be a jus, but the essential concept of au jus is the meat’s own juices, not a separate stock-based sauce. A clear beef broth is a standalone liquid, not the meat’s released juices, and a thick cream sauce is a different category entirely.

Au jus means “with juice,” so the defining idea is to serve meat together with the natural juices that run out of it during cooking. Those juices are the meat’s own drippings, usually unthickened, providing a light, natural accompaniment rather than a separate, thick sauce. That makes the best description: meats served with their own natural juices. A sauce made from pan juices plus brown stock would still be a jus, but the essential concept of au jus is the meat’s own juices, not a separate stock-based sauce. A clear beef broth is a standalone liquid, not the meat’s released juices, and a thick cream sauce is a different category entirely.