Au Jus

More Than Just Gravy A Sauce Born from Simplicity

Au Jus is a traditional French sauce made from the natural juices released by meat during cooking. Unlike gravy, which is thickened with flour or cornstarch, Au Jus remains light and broth-like, meant to complement rather than overshadow the meats natural flavor.

Au Jus vs. Gravy What Sets It Apart?

• Au Jus : Thin, translucent, and subtle in taste; made from the actual meat drippings, sometimes enhanced with wine or fresh herbs
• Gravy : Thickened, often with added fat and starch, with a bolder and heavier flavor

A French Culinary Legacy

The concept of Au Jus dates back to medieval France, where chefs focused on extracting and highlighting the natural flavor of meats. In aristocratic kitchens of the 17th and 18th centuries, slow-roasting or braising meats was a key techniqueand the resulting juices became the base of a refined, minimalist sauce.

From France to the World The Spread of Au Jus

By the 19th century, French cooking had gained international prestige, and Au Jus became popular worldwide:

• United Kingdom: Served alongside roast beef or lamb
• United States: Integral to the French Dip Sandwich, a dish invented in early 1900s Los Angeles featuring thinly sliced roast beef on a baguette, served with a side of warm Au Jus for dipping

Modern Interpretations Enhancing the Flavor Profile

Today, Au Jus has evolved. Many chefs enhance it with red wine, garlic, shallots, or herbs like rosemary and thyme, transforming a simple meat sauce into something deeply aromatic and flavorful.