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How To Prepare Jus or Pan Gravy for Roasted Foods?
 The sauce made from the accumulated drippings is frequently referred to as
jus or pan gravy. When the jus made from the drippings is thickened
with arrowroot or cornstarch, it may be referred to as jus lie. If
a sauce is made with a roux incorporating the fat rendered from a roast,
it is usually called pan gravy.
For both jus and pan gravy, add the mirepoix
to the rendered fat and drippings in the roasting pan (if the drippings
are not scorched). They may be added during the roasting period, or they
can be allowed to brown in the dripping. Place the roasting pan over the
direct heat. Cook the mirepoix until it is browned, the fat is clarified,
and the drippings are reduced.
To make a pan gravy, pour off the excess
fat, leaving only enough to prepare an adequate amount or roux. Add flour
to the roasting pan for pan gravy, and stir it well. Cook this roux for a
few minutes. Add the appropriate stock to the pan. Be sure to add the
liquid gradually and stir it continuously to work out all the lumps in the
roux.
Simmer the gravy until it is well flavored
and properly thickened. This will usually take around 15 to 20 minutes.
Strain the gravy. Adjust the seasoning if necessary, and skim any fat
floating on the surface before serving. Hold pan gravies in a steam table
as you would any sauce, taking the necessary precautions to keep a skin
from forming.
For jus, add stock to the reduced drippings
and mirepoix. There is no roux necessary. Simmer for the same amount of
time as you would a regular gravy. Skim the jus as it cooks to remove fat
from the surface. Then, just before you are ready to strain the sauce, it
may be thickened with a little diluted arrowroot or cornstarch if desired.
Note: Mirepoix is a mixture of diced
vegetables, usually onion, leek carrot and celery, that is sauteed in
butter to form a base for many sauces, soups and stews. Sometimes bacon
and ham are added to the mirepoix.
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Happy Cooking,
Carol |
