Nutrition
≈ 60 kcalper portion of about 100 g
- Protein21%
- Fat64%
- Carbohydrates14%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A savory sauce made from the natural juices of roasted meat, often thickened slightly.
Typical ingredients
- meat juices
- stock
- red wine
- herbs
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
France
- Origin
- France
Read more
Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked.
Excerpt from the Wikipedia article “Au jus” · version used · CC BY-SA 4.0
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