Integral Sauces for Roasts

The Jus

Appears in

By James Peterson

Published 1991

  • About
Unlike pan-deglazed sauces for sautéed meats, which can be flavored and bound in many different ways, sauces for roasts are best kept simple and should capture the flavor of the meat. Additions that distort or weaken the natural flavor of the roast should be kept to a minimum.

The best method for roasting meats is on a spit in front of a wood fire. When this method is used, a dripping pan (lèchefrite) placed in front of the fire directly under the roasting meat is used to capture the drippings. Most of the fat is removed from the drippings, and the remaining jus is served as is. If the jus is pale, it can be rapidly cooked down on top of the stove until it caramelizes; the fat is then poured off and the caramelized juices are deglazed with an appropriately flavored or neutral stock.