Au Jus

Served with its natural juices, usually unthickened pan drippings. Example:
Prime Rib Au Jus This is the juice in the bottom of the pan after roasting a
solid muscle beef, veal. Lamb, or chicken. After cooking a roast you will have
juices and fat in the bottom of the pan. Scrap the pan ( unless burnt), pour
juice and fat into a sauce pan. Ladle off all the fat, strain juice, bring to a
boil. Taste the juice if very strong add desired water, if weak, reduce the
juice by boiling . Add salt and pepper to taste.