Jus

A jus is traditionally served with a roast. It is included here because it is made by adding water to the aromatic elements after roasting. The water dissolves the browned juices (sues) that form during roasting. After the roast is finished cooking, it is removed from the roasting pan and the juices and accompanying aromates are further colored before water is added. Traditionally a jus was made by repeating the process several times, allowing the water to reduce 3—4 times, resulting in a flavorful jus, then finished with browned butter. The pan is scraped and then the jus is strained through a fine sieve and seasoned. It can be considered a sauce, jus lié, through the addition of a thickening agent (traditionally arrowroot).