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
Meunière sauce Meunière sauce Meunière (, ; ) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something "à la meunière" was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its unelaborate rustic nature. There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with