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What's the difference between a 'sauce' and a 'jus'?
dsdjm
01-03-2010
Apart from about 30 quid?
whoever,hey
01-03-2010
i think you get less jus and its reduced more, and what you said.
mathertron
01-03-2010
A jus is a reduction of a sauce. I am guessing. I don't know any of the proper words inb cooking. I need a dictionary to read delia.
LQS
01-03-2010
I always thought it was the opposite way round, jus is thinner than sauce and not thickened with things like flour or cornflour.
whoever,hey
01-03-2010
http://cooking4chumps.com/Lingo%20Ki...0Language.html
Quote:
“Jus: Pan juices that occur during roasting. Traditionally a jus is never thickened with flour but by reduction. (A jus thickened with flour is a gravy)”

so reduced by not with a thickening agent.
TommyGavin76
02-03-2010
A jus is made from the juices of the meat. A sauce can be made from anything.
eng123
04-03-2010
So a jus is a watery gravy?
TommyGavin76
04-03-2010
Originally Posted by eng123:
“So a jus is a watery gravy?”

No not at all, it is a reduction of meat juices.
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