Jus

A French term, the translation of which is ‘juice’. It would traditionally be used to describe a meat gravy extracted from the pan after cooking by deglazing, then reducing to a slightly thicker sauce that would be passed through a sieve and served. It could also refer to a direct extraction of juice from a raw fruit or vegetable. Today, however, the term jus often indicates the reduction of stock, usually lamb or a similar dark stock, to a fine viscous consistency with an intense flavour. It is used very sparingly and once chilled, sets hard. Jus in this jellied form can be reconstituted to make stock.