Re: long, flat, full

--- On Tue, 10/7/08, Arnaud Fournet <fournet.arnaud@...> wrote:

> From: Arnaud Fournet <fournet.arnaud@...>
> Subject: Re: [tied] long, flat, full
> To: cybalist@yahoogroups.com
> Date: Tuesday, October 7, 2008, 10:36 AM
> ----- Original Message -----
> From: "tgpedersen" <tgpedersen@...>
>
> BTW all the French examples I could google were of the form
> 'sauce au
> jus de <something>', no plain 'sauce au
> jus'. Perhaps it's a German
> loan in American English?
>
> Torsten
> ========
> From my point of view,
> "au jus" and "sauce" are somehow
> contradictory.
>
> This "jus" (= juice) is whatever liquid the meat
> gives when being cooked.
> and "sauce" is what you add to what you cook.
>
> If you have enough "jus", you don't need any
> "sauce",
> and you can use the "jus" direct as
> "sauce"
> so it's little wonder you cannot find "sauce au
> jus".
>
> This is my vision,
> but maybe somebody else would think or cook differently.
>
> Arnaud

You're being too logical --the jus in the US, as in France, is the "dripping" from the meat BUT many ignorami label it as a "sauce"
But you err, you can find bottled "au jus sauce" --Heinz, among other companies dedicated to fine cuisine, sell it by the bottle. I don't remember if it actually says "au jus sauce" --but I've heard plenty of people call it that. I don't remember trying it but I'm sure it has enough salt to produce a myocardial infarction.