I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce out of those juices with butter, garlic, herbs and wine reduction. There is a name for that kind of sauce, but it's escaping me at the moment. So that I can Google for recipes, what would a sauce like that be called?
Sauce – What would this sauce be called
sauce
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Best Answer
Using the meat juices from cooking is a
jus:) adding wine along with the aromatics might change it to be a "red wine jus" or I've also seen a "port jus", or thejuscould be used in a Madeira sauce, etc.http://dictionary.reference.com/browse/au%20jus