Friday, December 24, 2010

How to make au jus sauce

Au Jus is a French term meaning "with juice". The term is used to describe the serving of meat surrounded in or served with a container of the natural juices produced as drippings while the meat was being cooked. It is not a typical sauce or gravy, but it is yummy!

Au Jus Sauce

Pour out most of the fat from the roasting pan the meat was in. Discard.

Place the roasting pan on two burners on medium heat. Add beef stock (the amount depends on the serving size of your meat). Stir to release any browned bits in the pan. You can also add some red wine at this step.

Bring to a boil and cook until the stock is slightly reduced (about 2 minutes). Season to taste with salt and pepper.

Another great accompaniment to a prime rib dinner is creamy horseradish sauce. Horseradish is a hard root that is quite spicy when prepared. The sour cream in this sauce cut the spiciness somewhat so that it compliments the meat in amazing ways

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