A short jus is a process of glazing and deglazing, whereas a jus is the meat juices that are produced from the drippings of a roast. Au jus translates as with juice. Jus lié is the meat juices from a roast that have been thickened slightly, with either cornstarch or arrowroot. A short jus is a matter of rendering, hypothetically, duck breast skin, removing the fat, deglazing the pan with duck stock, reducing that stock to a glaze and adding more stock to repeat the process. I would say it's referred to as short because it's a process that is normally done stovetop while the protein is sauteing or resting, rather than waiting for a larger roast to finish.
Please enter a valid email address.
Well played. You deserve a cookie.
To thank you for being a friend
Last Chance for Free Shipping
Make Donut Ice Cream
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)