Simple Pan Jus
This is not a thickened gravy. It is a light, concentrated liquid that highlights the natural flavors of the meat you just cooked. When the steak or chop leaves the pan, do not wash it yet; that dark residue is where the flavor lives.
Watch the fond, not the clock.
The quality of your jus depends entirely on the dark, caramelized bits stuck to the bottom of the pan after searing. If you burn them black, the jus will taste acrid.
- Heavy-bottomed stainless steel or cast iron skillet
- Wooden spatula
- Small wire whisk
What goes in.
- 1/2 cupBeef or chicken stock
- 2 tbspCold unsalted butter
- 1 sprigFresh thyme or rosemary
- To tasteKosher salt and cracked black pepper
Deglazing
Pour your cold liquid into the hot pan immediately after removing the meat. The rapid temperature change lifts the stuck bits, which you then loosen with a spatula to dissolve into the liquid.
The method.
Clear the pan
Remove the cooked meat to a cutting board to rest. Pour off most of the excess rendered fat, leaving about a teaspoon in the pan.
Deglaze
Place the pan over medium-high heat. Pour in the stock. Use a wooden spatula to scrape the bottom, ensuring every bit of brown fond is lifted into the liquid.
Reduce
Add the herb sprig and let the liquid bubble until it reduces by half. It should coat the back of a spoon lightly.
Mount with butter
Turn off the heat. Drop in the cold butter and whisk vigorously until it melts and the sauce turns glossy and opaque.
Finish
Taste. Season with salt and pepper only if necessary, then strain through a fine-mesh sieve if you prefer a perfectly smooth finish.
Other turns to take.
Wine Jus
Replace half the stock with dry red or white wine. Add the wine first to reduce it by half before adding the stock.
Shallot Jus
Sauté one minced shallot in the pan fat for 30 seconds before adding the deglazing liquid.
When it doesn't go to plan.
Use cold butter at the end to create an emulsion; room-temperature butter will just melt into an oil slick.
If the pan is scorched, wipe it out with a paper towel before adding your liquid to avoid a bitter result.
This sauce is best made in the final minutes of the meat resting; it should be served immediately.
The ones that keep coming up.
Why is my jus watery?
It hasn't reduced long enough. Keep it at a steady simmer until the volume decreases and the flavor intensifies.
Can I use water instead of stock?
Yes, but the jus will be significantly lighter in body. If using water, focus on seasoning it properly with salt at the end.
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