Premier Jus

Make up:
When making your jus whisk the concentrated base into warm to hot water (not boiling) and it will dissolve very easily.

Extending your own Jus:
Many of our chefs use our jus to extend their own jus; just make your jus and double the quantity with our pre-made jus.

50/50:
Mix our jus direct into your stock to give it your taste profile, whilst saving time on reducing.

If you are making a 50/50 then once you have strained off your stock pot into a suitable saucepan you can just whisk the jus straight in.

To make an A La Carte sauce:
All you will need are basics: Start with some chopped shallots, thyme and bay; sweat these down with a little butter; then add your wine, port or sherry and reduce down. Add your pre-made Essential Cuisine Jus: This is your basic finished jus to which you can add your more specific garnishes and flavours such as blackcurrants or roasted garlic. As with all jus it is your creativity that makes what you do limitless.
18/12/2007|