The jus is the finest type of dark meat sauce. Their incomparable aroma is mainly due to the long duration of preparation and the subsequent reduction.
Of course, a suitable sauce is made from the innards and bones for roast goose.
A jus only requires one hotplate and can often be made parallel to other work. It can also simmer unattended if proper precautions are taken.
Material needed :
- casserole or casserole
- mixing spatula
- pointed strainer
Ingredients for 1 liter sauce:
- butter or goose . . .