Au jus gravy mix

Au jus gravy mix is a prepared ingredient specially designed to enhance the flavor of meats, especially beef and lamb, providing a juicy accompaniment in the form of a light gravy. The term au jus comes from French and means "with its own juice," referring to the fact that this gravy is made from the natural juices released by the meat during cooking.

This mix usually contains a combination of dehydrated ingredients such as concentrated meat stock, spices, onion, garlic, and sometimes elements like wine or aromatic herbs that add depth and character to the final flavor. When preparing it, it is dissolved in water or broth and cooked briefly to obtain a fluid and savory gravy.

The origin of au jus gravy is French, but its use has become widespread in international cuisine, especially in American and Latin American cooking, where it is valued as an accompaniment for roasted or baked meats.

Properties: In addition to intensifying the meat's flavor, this mix is generally low in fat and provides a salty and aromatic touch without the need for creamy or heavy gravies. It is ideal for those looking to enhance the natural flavor of their dishes without adding excessive calories.

Synonyms in Spanish in Latin America: Although the term au jus is commonly used, in some regions it may be found as mezcla para salsa de carne (gravy mix for meat), polvo para salsa jugosa (juicy gravy powder), or simply condimento para salsa de carne (meat gravy seasoning).