What is the difference between gravy and jus? (2024)

FAQs

What is the difference between gravy and jus? ›

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".

Technically, gravy is derived from meat drippings or liquid and sauces are made from bone stock. We often cook both the meat and bones for a richer stock that can be used for either gravy or a sauce. So, where to begin when making a sauce or gravy? A solid base is key – and by that we mean a good stock.

So there you have it, jus is a reduction and gravy relies on a thickening agent. Both, however are delicious and pair fabulously with the only roast chicken recipes you'll ever need.

Pan gravy is thickened with a starch, while jus is not. What is the main difference between pan gravy and jus. Answers: - Pan gravy is flavored with mirepoix, while jus is not.

Although au jus is not intended to be gravy, you can thicken the sauce by melting 1 tablespoon of butter in a microwave-safe bowl, adding 1 tablespoon of flour, and whisking these together. Then, add about 2 tablespoons of the prepared au jus sauce to the butter-flour mixture.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent. In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned.

Various kinds of meat are often served au jus in French cuisine. The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.

At the most basic level, gravy is a simple pan sauce that requires liquid and a thickener. Traditional turkey gravy usually has fat, flour, and stock. You can make excellent turkey gravy with just those ingredients, plus salt and pepper for seasoning.

Is gravy just roux? ›

When used in soups, sauces, and casseroles a roux provides creaminess and density, helps incorporate other fatty ingredients like cream or cheese, and generally binds things together into a cohesive finished product. And gravy, this season's MVP, is made by adding stock and/or meat drippings to a roux.

In the U.S. we also use the word gravy in reference to a sauce made from the juices of cooked meat thickened with flour or other starches. This is the first thing that comes to mind for many of use when we hear the word gravy. We make this from roast beef, chicken, turkey, etc.

Sawmill Gravy

A creamy skillet gravy made with drippings, this staple—known by many now as just "sausage gravy" or "country gravy"—can be said to bolster up the entire Southern breakfast menu, and nobody makes it better than the old-fashioned, country-style breakfast joint in your hometown or your own grandma.

Au Jus Ingredients

Beef drippings: Of course, this perfect au jus starts with beef drippings. Flour: All-purpose flour thickens the beef au jus. Broth: Use store-bought or homemade beef broth. Seasonings: This flavorful au jus is simply seasoned with salt and pepper.

Can you use brown gravy instead of au jus? Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

To thicken any kind of sauce, mix a little cornstarch ( the amount depends on how much liquid you want to thicken) with cold water, and make a slurry. Add the slurry to the meat juices a little at a time, and continue to stir, over the heat, until it bubbles a bit or you see the consistency you prefer.

Au jus is a basically a thin gravy, so you can use it in very similar ways. It's perfect for serving with a meat dish like prime rib roast or roast chicken, over beef and noodles, or as a dip for beef sliders.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

Recipes for Au Jus

Methods vary for creating au jus for such dishes as roast rib of beef -- sometimes called prime rib. Poultry, lamb, and veal can also be served au jus. A thickened version of jus called "jus lié" -- or "fond lié -- is prepared by adding cornstarch or arrowroot to brown stock and then simmering.

Can I use chicken gravy instead of au jus? ›

What is a substitute for au jus? Substitutes for au jus would be beef broth, chicken broth, consomme, or brown gravy.

The consumme has gelatin in it so it will tend to have a different taste, typically more rich. As most Au Jus is "thin" you probably could just add some water to dilute the taste. Maybe add both the stock and the consumme.

THE BOTTOM LINE: Canned consommé is different from canned broth in that consommé typically contains gelatin and is saltier. You can use them interchangeably in most recipes if you correct the seasoning for the salty consommé.

Au jus has a rich, savory flavor that is derived from the natural juices of the meat. The taste of au jus can vary depending on the type of meat it is made from and the spices and herbs used to season it. For example, beef au jus has a rich, beefy flavor with a hint of sweetness from the natural juices of the meat.

But actually that red juice in your meat is not blood. Blood is removed during the slaughter process and afterwards very little blood remains in the muscle tissue.

Beef Broth as the Ultimate Au Jus Substitute

Simply simmer it on medium heat with a few beef bouillon cubes for extra flavor. Add a dash of Worcestershire sauce, garlic powder, onion powder, and black pepper, and you'll have a delicious homemade au jus recipe.