How to Make An Amazing Au Jus | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make traditional jus, caramelizing large quantities of onions, garlic, herbs, carrots, and celery, simmering them with beef broth and tomato paste for hours, and straining the mixture into a rich sauce.

From the video

Answers: How do you make traditional jus?

• Traditional jus recipe
• Caramelizing vegetables for stock
• Straining and finishing jus

Ingredients

• 4 big onions
• rosemary
• fresh thyme
• tarragon
• garlic
• beef broth
• 3-4 lb carrots
• 1 stock celery
• salt
• pepper
• butter

What it concludes

• Making jus in large quantities allows it to be frozen for up to 17 years.
• Stock must be salted carefully since the reduction concentrates flavors significantly.
• Adding a small amount of butter at the end gives the finished jus a beautiful shine and body.