Which term is used as a sauce for roasted meats, such as in a French Dip sandwich?

Which term is used as a sauce for roasted meats, such as in a French Dip sandwich?

• A. Bouillon
• B. Remouillage
• C. Jus
• D. Glace

Answer: (C)

The main idea is about the liquid that comes from roasting meat and how it becomes a sauce. When roasted meat finishes, the flavorful juices left in the pan are collected, deglazed with a little liquid to lift the browned bits, and simmered to concentrate. This natural pan liquid is called jus (often used as au jus). For a French Dip sandwich, the meat’s own juices are what you dip into, sometimes with a bit more stock or wine, making jus the ideal name for that sauce. Bouillon is a broth made by simmering meat, bones, and vegetables; it’s a finished liquid you might sip or use as a base, not the direct pan-drippings sauce from roasting. Remouillage is the liquid drained from bones after the first stock is made and is used to create other stocks—valuable, but not the sauce served with roasted meat. Glace refers to a concentrated, reduced stock that’s thick and glossy, used for glazes or as a base, but the everyday dipping sauce from roasted meat is jus, the meat’s own juices.

The main idea is about the liquid that comes from roasting meat and how it becomes a sauce. When roasted meat finishes, the flavorful juices left in the pan are collected, deglazed with a little liquid to lift the browned bits, and simmered to concentrate. This natural pan liquid is called jus (often used as au jus). For a French Dip sandwich, the meat’s own juices are what you dip into, sometimes with a bit more stock or wine, making jus the ideal name for that sauce.

Bouillon is a broth made by simmering meat, bones, and vegetables; it’s a finished liquid you might sip or use as a base, not the direct pan-drippings sauce from roasting. Remouillage is the liquid drained from bones after the first stock is made and is used to create other stocks—valuable, but not the sauce served with roasted meat. Glace refers to a concentrated, reduced stock that’s thick and glossy, used for glazes or as a base, but the everyday dipping sauce from roasted meat is jus, the meat’s own juices.