Making Classic Pan Jus
After the roast is pulled from the oven to rest, the pan bottom will be coated in dark, sticky caramelized drippings. That residue is the foundation for a sauce that clarifies and elevates the meat.
Watch the fond, not the clock.
The flavor depends on how well you browned the meat initially; if the drippings are pale, the jus will lack depth.
- Heavy-bottomed roasting pan or skillet
- Wooden spoon
- Fine-mesh sieve
What goes in.
- 2 tbspfat rendered from the roast
- 1/2 cupdry red or white wine (depending on the meat)
- 1.5 cupshigh-quality beef or chicken stock
- 2 sprigsfresh thyme or rosemary
- to tastekosher salt and cracked black pepper
Lifting the fond
Pour your cold liquid into the hot pan to create a violent hiss. Use your wooden spoon to scrape every dark speck off the metal while the liquid bubbles.
The method.
Remove the meat
Transfer your cooked roast to a carving board to rest. Pour off all but two tablespoons of the fat from the pan.
Deglaze
Place the pan over medium-high heat. Add the wine. Scrape the bottom vigorously until the liquid reduces by half and smells sharp, not acidic.
Incorporate stock
Pour in the stock and add the herbs. Bring to a steady simmer, not a rolling boil.
Reduce and strain
Simmer for 5 to 7 minutes until the liquid coats the back of a spoon lightly. Pass through a fine-mesh sieve into a warm boat and season.
Other turns to take.
Shallot Jus
Sauté one minced shallot in the pan drippings for two minutes before adding the wine.
Butter-Mounted
Whisk one tablespoon of cold butter into the finished jus off the heat to add a sheen and a slightly rounder texture.
When it doesn't go to plan.
If the fond looks black rather than dark brown, discard it; burnt bits will make the jus taste bitter.
Use wine that you would actually drink; cooking wine often contains salt that will throw off your final seasoning.
Keep the jus warm in a small saucepan while the meat rests so it doesn't lose temperature before serving.
The ones that keep coming up.
Why is my jus thin?
Jus is meant to be thin. If you want a thicker sauce, you are likely looking for a gravy, which requires a roux.
Can I use water instead of stock?
You can, but the jus will be significantly less complex. If you use water, increase the aromatics like herbs or garlic.
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