Food geek
Gravy
“Gravy adds l ayers of flavour . It should be thick enough to adhere to the meat, but not so thick that it masks its taste”
PORTRAIT: TARA FISHER. PHOTOGRAPH AND ILLUSTRATIONS: ALAMY, ISTOCK/GETTY IMAGES
A wintry roast just isn’t the same without gravy. But how do you ma ke a good’un (not out of a tub) and why do smart restaurants (and MasterChef contestants) call it a jus? Here’s what you need to know
Food
writer
(and
self-confessed
food
obsessive)
Lucas Hollweg
The science-y bit
1 What actually is a jus? Jus is French for ‘juice’ and traditionally this sauce is based on the juices left in the pan after you’ve cooked meat or poultry. Extra stock is usually added, as well as wine, before the liquid is reduced to intensify the taste. The jus is sometimes flavoured with shallots and herbs, which are usually strained out before serving to keep it smooth.