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Jus Lie Sauce Recipe

2 years ago

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 JUS LIÉ [Starch-thickened Brown Sauce]
Jus lié is a most useful alternative to the preceding long-simmered brown sauces, and takes about 5 minutes to prepare. But it has no culinary interest whatsoever if it is not made with an excellent base, as it is only stock thickened with cornstarch or arrowroot. The sauce is usually made with the liquids obtained from the simmering or stewing of meats, and therefore acquires a good, strong flavor. If it is made from canned bouillon, the bouillon should first be simmered with wine and seasonings as described under meat stocks. Cornstarch is the thickening for ordinary brown sauces of this type. Arrowroot is used when the sauce is to be very clear and limpid, such as that for the ham braised in Madeira or the duck with orange. (Potato starch and rice starch are French equivalents of cornstarch.)
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Blend the cornstarch or arrowroot with 2 tablespoons of cold stock, then beat in the rest of the stock. Simmer for 5 minutes, or until sauce has cleared and is lightly thickened. Correct seasoning.
  2. Add optional wine or cognac, and simmer for 2 to 3 minutes, tasting, until the alcohol has evaporated. (*) Sauce may be set aside, and reheated when needed.

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