Lightly Thickened Veal Jus

In days gone by, this brown sauce was known as a ‘demi-glace’ (half glaze) - once the mainstay of classic French cuisine. It took the best part of two days to prepare, and formed the base of many of the famous classic brown sauces. Today it has all but vanished in favour of a lighter sauce called a ‘jus’ (juices). This jus can be made with meat, poultry, game, fish and vegetables and produces a clearer, more refined and certainly less time-consuming sauce. It should be thick and glossy, and