Which statement describes jus?

Which statement describes jus?

• A. Rich, lightly reduced stock used as a sauce for roasted meats
• B. A clear vegetable broth
• C. A stock reduced to a jelly
• D. A liquid from simmering vegetables

Answer: (A)

Jus is the flavorful liquid formed from meat juices during roasting, kept as a sauce by lightly reducing the pan drippings with a small amount of stock to concentrate the flavor. It’s used to accompany roasted meats, offering a concentrated, pourable sauce that isn’t as thick or gelatinous as a demi-glace. A clear vegetable broth isn’t jus because it relies on vegetables rather than meat juices. A stock reduced to a jelly describes a glace or aspic, which is a solid, not a pourable sauce. A liquid from simmering vegetables is simply a vegetable stock, not the meat-derived sauce we call jus.

Jus is the flavorful liquid formed from meat juices during roasting, kept as a sauce by lightly reducing the pan drippings with a small amount of stock to concentrate the flavor. It’s used to accompany roasted meats, offering a concentrated, pourable sauce that isn’t as thick or gelatinous as a demi-glace. A clear vegetable broth isn’t jus because it relies on vegetables rather than meat juices. A stock reduced to a jelly describes a glace or aspic, which is a solid, not a pourable sauce. A liquid from simmering vegetables is simply a vegetable stock, not the meat-derived sauce we call jus.