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A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.

A method of aging wine with the lees that collect at the bottom of the aging vessel to impart greater flavor components.