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The Washington Post

Jus

Jus 1.250
Nov 19, 2003

Far less carbohydrate-laden -- not to mention anxiety-inducing -- than a thick, floury gravy, a jus consists of flavorful defatted turkey drippings that are infused with garlic and herbs. Nothing could be simpler.

For More Carbs: For depth of flavor and a touch of sweetness, add a small splash of Madeira (1 tablespoon contains 4 grams carbs).

In Advance: To speed the tedious process of skimming fat from the turkey drippings, use a fat separator, a glass or plastic cup with a spout that pours from the bottom, where the juices rest beneath the fat.


Servings: 1.25 cups
Ingredients
  • Defatted juices (from the drippings in the roasting pan)
  • Rich Turkey Stock (may substitute chicken broth)
  • 3 sprigs fresh thyme
  • 1 clove garlic, peeled and smashed
  • Splash Madeira fortified wine (optional)
  • Salt
  • Freshly ground pepper

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Directions

Measure the juices. Add as much stock as necessary to attain 1-1/4 to 1-1/2 cups. (Exact measurement is not crucial.)

In a saucepan over medium-low heat, heat the drippings (and stock if necessary) with the thyme and garlic until warmed through, about 5 minutes. If desired, add Madeira to taste and season with salt and pepper to taste. Strain the jus, discarding any solids. Serve hot alongside the turkey.

Ingredients too variable for meaningful analysis.


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Tested by Renee Schettler.

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E-mail questions to the Food Section at food@washpost.com.

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