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Preparation info
  • Makes approximately

    250 ml

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A jus is made from the sticky caramelized juices left in the pan after roasting veal, poultry, lamb or beef We have shown it with roast rack of lamb and steamed Asian greens.

Ingredients

  • 500 g (1 lb) roasted joint of meat or poultry
  • 500 ml (

Method

  1. When the meat or poultry is cooked, remove it from the pan and allow to rest for 20 minutes. If there is a lot of fat in the pan, tip off most of it, leaving enough to fry the vegetables. In a separate pan, heat the stock over medium heat.
  2. Add the carrot, onion, celery and leek to the roasting pan and cook gently on top of the stove for 5 minutes, stirring cons