Ají (sauce) Ají (sauce) Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it "uchu". In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavour and spice. It is usually added to other foods such as chugchucaras, soup, chorizo, or empanadas. In Chile there
Au jus stock to a concentrated form, (also known as "Glace de Viande") to accompany a meat dish. It is typically served with the French dip sandwich. "Jus" can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine "jus"). A powdered product described as "jus" is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents. In the United States, the phrase "au jus" is often