Au jus (original) (raw)
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. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.
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|---|---|
| dbo:abstract | 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. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. (en) Jus (IPA: [ʒyː], ; französisch für „Saft, Brühe“ aus lateinisch iūs, iūris (n.): „Brühe, Suppe“) ist die küchensprachliche Bezeichnung für konzentrierten, entfetteten Fleischfond oder Bratensaft, der beim Erkalten meist geliert. Er dient zur Verfeinerung von Bratensaucen, zum Ablöschen oder kalt in Würfel geschnitten als Garnierung von Aufschnitt oder kaltem Braten. (de) Au jus è un termine culinario francese che significa "con succo". Si riferisce a piatti di carne serviti insieme al liquido secreto dalla carne durante la cottura. Questo metodo di preparazione ha come scopo quello di esaltare il sapore degli alimenti. Il concetto di au jus ha preso piede nella cucina degli Stati Uniti, ove però può anche alludere a una salsa usata per condire la carne di manzo e servita a parte o sopra l'alimento, che può essere, ad esempio, la salsa gravy. (it) |
| dbo:servingSize | 100.000000 (xsd:double) |
| dbo:thumbnail | wiki-commons:Special:FilePath/French_dip.jpg?width=300 |
| dbo:type | dbr:Broth dbr:Sauce |
| dbo:wikiPageExternalLink | http://www.wsu.edu/~brians/errors/french.html |
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| dbo:wikiPageLength | 4485 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1093064586 (xsd:integer) |
| dbo:wikiPageWikiLink | dbc:French_words_and_phrases dbc:World_cuisine dbr:Veal dbr:Cuisine_of_the_United_States dbr:Onion dbr:French_cuisine dbr:French_language dbr:Sugar dbc:French_cuisine dbc:Sauces dbc:Culinary_terminology dbr:Broth dbr:Gravy dbr:French_dip_sandwich dbc:Types_of_food dbr:Worcestershire_sauce dbr:Dip_(food) dbr:Soy_sauce dbr:French_dip dbr:Salt dbr:Sauce |
| dbp:caption | French dip beef sandwich, with bowl of jus for dipping (en) |
| dbp:country | France (en) |
| dbp:name | Au jus (en) |
| dbp:servingSize | 100.0 |
| dbp:type | Sauce, broth (en) |
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| rdf:type | owl:Thing wikidata:Q2095 yago:WikicatSauces yago:Condiment107810907 yago:Flavorer107809368 yago:Food100021265 yago:Foodstuff107566340 yago:Ingredient107809096 yago:Matter100020827 yago:PhysicalEntity100001930 dbo:Food yago:Sauce107829412 yago:Substance100020090 |
| rdfs:comment | 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. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. (en) Jus (IPA: [ʒyː], ; französisch für „Saft, Brühe“ aus lateinisch iūs, iūris (n.): „Brühe, Suppe“) ist die küchensprachliche Bezeichnung für konzentrierten, entfetteten Fleischfond oder Bratensaft, der beim Erkalten meist geliert. Er dient zur Verfeinerung von Bratensaucen, zum Ablöschen oder kalt in Würfel geschnitten als Garnierung von Aufschnitt oder kaltem Braten. (de) Au jus è un termine culinario francese che significa "con succo". Si riferisce a piatti di carne serviti insieme al liquido secreto dalla carne durante la cottura. Questo metodo di preparazione ha come scopo quello di esaltare il sapore degli alimenti. Il concetto di au jus ha preso piede nella cucina degli Stati Uniti, ove però può anche alludere a una salsa usata per condire la carne di manzo e servita a parte o sopra l'alimento, che può essere, ad esempio, la salsa gravy. (it) |
| rdfs:label | Au jus (en) Jus (Lebensmittel) (de) Au jus (it) |
| owl:sameAs | freebase:Au jus yago-res:Au jus wikidata:Au jus dbpedia-de:Au jus dbpedia-it:Au jus http://jv.dbpedia.org/resource/Au_jus https://global.dbpedia.org/id/4hw2u |
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| foaf:name | Au jus (en) |
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