The concept of jus dates back to medieval and aristocratic French kitchens of the 17th and 18th centuries. Chefs focused on highlighting the natural flavor of slow-roasted or braised meats. Unlike gravy  which is thickened with flour or starch, jus was a minimalist sauce made by deglazing a roasting pan with water or wine to capture the meat’s natural drippings. In French, the phrase describes a style of serving (e.g., “Beef au jus” means beef served with its own juices) rather than the name of the liquid itself, which is simply called jus.

Servings: 2 Cups

INGREDIENTS

(Remember this is made about 50 different ways – there is no right or wrong it’s all dependent on your taste profile.)

1/2 cup deglazed meat drippings (preferred) – avoid using powdered beef bouillon – use “Better Than Bouillon”
1/2 cup red wine
1/2 cup corn starch or arrowroot powder
2 1/2 TBSP onion powder
4 tsp dried chives
1 tsp garlic powder
1 tsp pepper

STEPS

1) Combine all ingredients in an airtight jar and give a good shake to incorporate it all. I recommend giving it a shake before each use as well.

2) If you don’t want the chives to be noticable in size, pop everything into your blender and pulse until combined and the mixture is fine. (Optional – not in traditional Jus)

3) Combine 1 1/2 TBSP mix with 2 cups water. Bring to a simmer over low heat and stir until gravy has thickened.