jus
C1-C2 / Very Low FrequencyFormal, Culinary (specialist), Legal (specialist)
Definition
Meaning
A thin sauce, gravy, or juice from cooked meat, often served with the meat.
In modern culinary contexts, a refined, often concentrated sauce made from the natural juices of meat, poultry, or fish, typically reduced and sometimes clarified. In legal contexts (Latin), refers to 'law' or 'right'.
Linguistics
Semantic Notes
The culinary term is a direct borrowing from French and is used almost exclusively in fine dining and professional cooking contexts. It implies a natural, unthickened sauce of high quality. The legal term is a Latin noun used in specific legal phrases.
Dialectal Variation
British vs American Usage
Differences
Primarily a culinary term used similarly in both varieties. In legal contexts, it's equally rare and academic. The spelling and pronunciation are identical.
Connotations
In culinary use, connotes sophistication, French technique, and high-end cuisine. In legal use, connotes classical education and formal, often historical, legal language.
Frequency
Extremely low frequency in general English. Significantly more common in professional culinary texts and menus than in everyday speech or writing.
Vocabulary
Collocations
Grammar
Valency Patterns
the [MEAT] jusa jus of [HERB/INGREDIENT]served with [its] jusVocabulary
Synonyms
Strong
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “au jus (more common adjectival phrase meaning 'served with its own juice')”
Usage
Context Usage
Business
Virtually never used.
Academic
Used in historical/legal texts (Latin) and some culinary arts programs.
Everyday
Extremely rare. Might be encountered on high-end restaurant menus.
Technical
Standard term in professional gastronomy and haute cuisine.
Examples
By CEFR Level
- The chef makes a delicious red wine jus for the steak.
- Is the beef served with a jus?
- The roast chicken was accompanied by a light thyme jus, not a heavy gravy.
- After resting the lamb, he skimmed the fat off the jus to serve it clear and flavourful.
- The sommelier recommended a Pinot Noir to complement the gamey notes of the venison jus.
- The culinary student learned to prepare a classic jus lié, slightly thickened with arrowroot.
Learning
Memory Aids
Mnemonic
Think of the French phrase 'au jus' on a menu for a roast: 'with juice' (jus). It's the fancy word for the tasty juice (JUS) from the meat.
Conceptual Metaphor
JUS IS ESSENCE: The concentrated, fundamental flavour extracted from the meat.
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Не переводите как 'сок' (juice) в бытовом смысле (например, апельсиновый сок).
- В юридическом контексте не путать с 'just' (справедливый). Это латинское 'jus' означает 'право' или 'закон'.
- Не следует использовать это слово для описания простого соуса или подливки; оно указывает на специфическую технику приготовления.
Common Mistakes
- Pronouncing it like English 'juice' (/dʒuːs/). Correct French pronunciation uses /ʒ/.
- Using it as a general synonym for any sauce or gravy.
- Misspelling as 'juice' in a culinary context.
- Using it in everyday contexts where 'gravy' or 'sauce' is appropriate.
Practice
Quiz
In which context is the word 'jus' MOST appropriately used?
FAQ
Frequently Asked Questions
Not exactly. While both are meat juices, 'gravy' often implies a sauce that has been thickened with flour or another starch. 'Jus' is typically unthickened, reduced, and clarified, representing a more refined, French-inspired preparation.
Pronounce it like the French word, with a soft 'zh' sound (as in 'measure' or 'vision') followed by a long 'oo' sound: /ʒuː/. Avoid the hard 'j' sound of 'juice'.
No, in English culinary usage, 'jus' is strictly a noun. The related adjectival phrase is 'au jus' (meaning 'with juice'), as in 'prime rib au jus'.
No, it is a very low-frequency, specialist term. You will almost never hear it in casual conversation. It belongs to the lexicon of professional cooking and upscale dining.