Making A Jus
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A quick jus made from pan drippings and stock to enhance the flavor and juiciness of roast beef.
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Ingredients
- ½ to ¾ cup of any flavorful stock, preferably beef or mushroom
- Salt and black pepper
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Step 1.
Place the roasting pan over medium heat and add: ½ to ¾ cup of any flavorful stock, preferably beef or mushroom
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Step 2.
Bring the liquid to a boil and scrape the bottom of the pan with a wooden spoon until all the browned bits are dissolved. Season to taste with: Salt and black pepper
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Step 3.
Drizzle the jus over the sliced beef—or use the jus as the basis for (or enhancement of) a more robust sauce. For several options, see About Gravies and Pan Sauces.
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