What is the difference between jus and stock?
They seem to be made very similarly.
They both can be made from bones, veg etc. I know technically au jus refers to using the juices of the meet that you're cooking but i've seen people make a "jus" with bones and offcuts... which sounds exactly like what you do for a stock.
Is it because people add things like wine to a jus where a stock is usually just meat, bones and veg?
What's the difference?
Best Answer
Jus generally refers to a sauce or accompaniment, served alongside or on top of some other food.
Stock is a (generally gelatin-rich) broth used during the cooking process, whether as a braising/cooking liquid, or reduced/thickened into another sauce.
There are varying ways to make both; the terminology mainly refers to how they're served or used. In my opinion, "jus" is just a fancified way to refer to a stock served as a final component of a meal rather than an ingredient during cooking.
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Quick Answer about "What is the difference between jus and stock?"
A jus is a sauce made from pan drippings, typically beef fat, with added stock, and perhaps thickened with cornstarch or flour. A stock is a liquid produced by simmering raw ingredients (veg and meat bones), which then becomes the base for soups and sauces (like a jus, for example).Is gravy the same as stock?
Stocks that have been flavored with seasonings, wine, milk, juices, etc., concentrated, and thickened with cornstarch or flour to be served on meat, potatoes, and pastas. In many Italian American households, tomato sauce is incorrectly called gravy.Is au jus the same as beef stock?
The difference between what we call an au jus sauce and beef broth is that \u201cau jus\u201d is the drippings from the meat being cooked, and beef broth is sometimes added.Is jus just gravy?
Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.Stock vs Broth... What's the difference?
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Answer 2
A jus is a sauce made from pan drippings, typically beef fat, with added stock, and perhaps thickened with cornstarch or flour. A stock is a liquid produced by simmering raw ingredients (veg and meat bones), which then becomes the base for soups and sauces (like a jus, for example).
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