Au jus sauce

Au Jus Sauce is a light and flavorful sauce obtained from the natural juices released by meat during cooking, especially in roasts. Its name comes from French and literally means "with juice." This sauce is characterized by its liquid texture and its intense, concentrated meat flavor, without any creamy additions or thickeners.

The origin of au jus sauce lies in French cuisine, where it is traditional to accompany cuts of meat like roast beef or bœuf rôti with their own juices to enhance the flavor and add juiciness. Today, it is widely used in international recipes involving red meat and beef.

From a nutritional standpoint, au jus sauce is low in calories and fat, as it contains no butter or creams, making it an ideal option for those seeking a light side that intensifies the flavor of the main dish. Furthermore, being prepared with the natural juices of the meat, it retains vitamins and minerals such as iron and zinc.

In different regions of Latin America, it may be found under other names or simply referred to as "meat juice," "natural meat broth," or "meat sauce." However, au jus is the most commonly used term in culinary recipes to refer to this specific preparation.

In cooking, au jus sauce is ideal for accompanying roasted meats, sandwiches like the classic French dip, and dishes where the goal is to highlight the authentic flavor of the meat with a soft and juicy touch.