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
  • oven
  • mixing spatula
  • pointed strainer

Ingredients for 1 liter sauce:

  • butter or goose . . .