Au jus the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. "Jus" can be frozen for six months or longer, but the flavor may suffer after this time. American recipes "au jus" often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onion, or other ingredients to make something more like a gravy. The American "jus" is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef "jus" made by reducing beef
Pot-au-feu serving. Traditionally, the broth is served first with a bit of nutmeg and the marrow (if a marrowbone was used) spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and sometimes also with gherkins pickled in vinegar. "Pot-au-feu" broth may also be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be "pot-au-feu" broth when water is added. Many countries have similar dishes with