Jus Flashcards
What is a jus?
A jus is a thin sauce made from meat juices, In essence it is a “double stock” as you are
turbo charging a stock with various flavourings.
What is the main essence contributing to being successful in your jus sauce making?
The quality of your stock will reflect the quality of the end product, also your
browning of bones and vegetables are important as well as the assembly and the
care you give it.
Is a jus a flour based sauce or a reduction sauce
A reduction sauce
What method can be used to brown the bones and the vegetables? (Jus)
Either the frying pan on top of the stove or alternatively in the oven
What must you do to any alcohols that are being added? (Jus)
They must be reduced by at least half and slow reduction as well.
Advisable to taste them before using
What rules of previous knowledge must you apply when making and assembling a
jus?
Stock knowledge
How much cooking time for a long jus?
2-3 hours
How much cooking time for a quick jus?
1-2 hours
Why are we able to make quick jus? What are the main differences?
A quick jus has many flavourings added to it and therefore layering the flavour up as
much as possible. Also tends to make use whole chicken legs for quicker flavour
extraction than just wings
When straining what is it crucial to use? (jus)
A chinoise and a j cloth or muslin
When reducing jus what do you look for first?
Flavour or consistency?
What are the main ways to thicken a jus if it hasn’t naturally thickened due to gelatine
in the stock?
Monte au beurre
Arrowroot
Double cream
What are we looking for in a perfect jus?
A perfect jus will be a syrupy consistency which holds on the plate and has clarity to it.
What must you do just before you serve the jus?
Chinoise again to achieve a glossy and refined finish to the jus
