Jus Lié

Jus lié is a classic French culinary technique that refers to a meat sauce or gravy that has been lightly thickened. The term translates directly to "bound juice" in English.

It's made by taking a natural meat stock or pan drippings (jus) and thickening it slightly with a starch, typically a roux (butter and flour mixture), cornstarch, or arrowroot. Unlike a full gravy, jus lié maintains much of the clarity and intense flavor of the original jus while having just enough body to coat the back of a spoon.

In traditional French cuisine, jus lié often serves as an elegant finishing sauce for roasted meats, providing richness and moisture without overwhelming the main protein. The subtle thickening enhances the sauce's ability to cling to meat while maintaining the pure, concentrated flavors of the meat juices.

Chefs appreciate jus lié for striking the perfect balance between the intensity of a pure jus and the coating properties of a thicker sauce.