Au jus is French for “with [its own] juice”; jus is the juice itself. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken and veal
You really need a whole stove dedicated to the slow process of making this decadent sauce. First the veal bones are roasted golden brown in high temperature ovens, then the vegetables are chopped, herbs are selected and then it’s all put in a pot and covered with water and simmered for days on end. The resulting stock is then strained numerous times, red wine is reduced, herbs are infused and the whole thing is reduced further.
Hundreds of litres of initial product will produce just a few litres of Jus