James Peterson

Meat Jus

Preparation info
  • yield:

    1 cup

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

meat trimmings or bones 1 lb

Method

  1. Remove as much fat as possible from the meat trimmings or bones.
  2. Peel the onion and carrot and and dice into ¼-inch (5 mm) cubes.
  3. Heat the olive oil in a