Au Jus
Roast-beef drippings served unthickened, 'with juice.' Documented here as the boundary case: it is served where gravy is served, but with no thickener it is a jus, not a gravy.
| Category | Gravies |
|---|---|
| Origin / Region | French technique, American steakhouses |
| Classic base | Roast beef |
| Prep time | About 10 minutes, from the roasting pan |
| Storage | Refrigerate under its fat cap; lift the fat before reheating. |
| Shelf life | 3 to 4 days refrigerated; the fat cap keeps it |
| Best uses | Roast beef, prime rib, French dip sandwiches |
| Substitutes | Add flour or cornstarch and it crosses the line into gravy |
| Last checked | October 18, 2026 |
About it
The boundary matters because gravy's definition is the thickener. French kitchens are precise about it: jus is the juice as it runs, gravy is jus given body. GravyToast catalogs the whole shelf, edge included.
Making it
Collect the roasting juices, skim the fat, and reduce briefly with stock if needed. Season and serve as it runs — no flour, no starch. A splash of wine is a restaurant habit.
Serving it
In a small cup beside roast beef or prime rib for dipping, and as the bath of the French dip sandwich.
Swaps & pairings
It is the swap, in a sense: the zero-thickener form. Strengthen a weak jus with good stock rather than thickening it.