Jus from Sauces: Le Cordon Bleu Home Collection by Le Cordon Bleu
A jus is made from the sticky caramelized juices left in the pan after roasting veal, poultry, lamb or beef We have shown it with roast rack of lamb and steamed Asian greens.
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Ingredients
- 3 peppercorns
- 2 sprigs of fresh thyme
- 1 onion, chopped
- 1 celery stick, chopped
- 1 leek, chopped
- 1 bay leaf
- 500 ml (16 fl oz) brown stock for dark meats or white stock for lighter meats
- 1 carrot, chopped
- 500 g (1 lb) roasted joint of meat or poultry
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