The modern replacement for sauce espagnole. Where Escoffier used a brown roux, contemporary cuisine lightly thickens the veal jus with arrowroot or cornflour: the same coating thickness, but with a cleaner flavour and a gloss that roux never achieves.
Thickened veal jus
Jus de veau lié
Thickened veal jus
Jus de veau lié
Method
01
Reduce
Bring the veal jus to the boil and reduce to about three-quarters; skim off any scum that rises.
02
Slurry
Stir the arrowroot smooth with the cold water to a thin slurry without lumps.
03
Thicken
Keep the jus just below boiling and pour in the slurry in a thin stream, whisking, until the jus just coats a spoon. Better to add too little than too much: you can always thicken more, but you can't undo it.
04
Cook out
Simmer for another minute so the starch gelatinises completely and the floury taste disappears.
05
Finish
Pass through a fine sieve, season with salt and pepper and, if you like, finish with cold butter for gloss.
Tips & notes
Arrowroot thickens clearly and glossily but doesn't tolerate long cooking; cornflour is firmer but cloudier. So thicken only just before serving, and never keep cooking a thickened jus for long afterwards. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Chef's tip
Escoffier himself already wrote that the heavy brown roux of the espagnole had had its day. In practically every professional kitchen today, jus lié is the standard base for brown sauces: quicker, lighter and with a purer meat flavour.
Variations
- Jus corsé – Reduce further to a very powerful, syrupy jus without thickening.
- Jus au thym – After thickening, infuse a sprig of thyme for 10 minutes and strain.
- Jus tomaté – Add two tablespoons of tomato purée while reducing for colour and a slight tang.
Contains:
Milk
Serve with
- Veal
- Steak
- Roast chicken
- Sweetbreads
- Potato gratin
- Vegetable garnishes
| Calories | 58 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 7 g |
| Fat | 2 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
