Can somebody please tell me just what is the difference between "Jus" and gravy?!
Answers: I think I've been fooled by a fancy name and a posh box...... again!
About ￡10 and a poncy chef, usually!
Seriously though, Jus is basically a thin concentrated sauce, gravy tends to be thicker.
Jus is just snob gravy.
Au jus is the natural juices of the meat when it's cooked.
Gravy is a mixture of flour and water (or milk if it's chicken) that is mixed with the fats and juices produced from cooking the meat to produce a thickened sauce/gravy.
Jus is the french word for gravy
Jus is broth...gravy is thick and heavy
Jus is a reduction of the juices that come out of the meat when cooking / resting. You reduce it (by simmering so you are removing moisture) until it tickens instead of adding flour etc to thicken it. I love reductions and they're so quick and easy and a great way to add that something special to your meal. You can also quickly vary a jus into a nice sauce by adding a bit of cream or red wine while you reduce, makes your friends think you know how to cook!
PS - jus is French for juice - not gravy.
Depends how much you pay
Au Jus as typically referred to to the United States is a very thin broth made from Soy protein but tastes similar to beef boullion. It is consitently served in restaurants with sliced roast beef on a hard sandwich roll-This combo is known as a French Dip sandwich, since you dip the sandwich in the Au Jus to soften prior to eating it. Gravy on the other hand is made from pan drippings of a roast or other meat or poultry and tends to be thickened with flour, fine flour such as Wondra, cornstarch or arrowroot powder. Some shortcut cooks use packets to make gravy which contain boullion in a powder form (Beef, chicken, brown (What is a brown anyway?)) and the thickening agent. These only need be mixed with the specified amount of water and boiled on the stovetop for a short period of time. In all cases though, gravy is much thicker than Au Jus.