Jus is more savoury and complex in flavour than say a typicalgravy.

What exactly isjus?

If the word jus conjures images of Masterchef and fine dining restaurants, youre right on the money!

Close up of spoon drizzling Vermouth Jus

Vermouth jus after cream added, before reduction

In classical French cooking, a jus is usually made from veal or chicken stock.

Veal is often favoured because its rich in gelatine, which is desirable.

you might also use homemade chicken stock with equally good results.

Fine dining restaurant plating of Slow Roasted Crispy Pork Belly

In its purest form, it needs very little or no extra flavours added.

However it can be a great blank canvas for adding other flavours.

In this case, were using vermouth.

Spooning Vermouth Jus over pork belly

Homemade beef stock Jus has to be made withhomemadestock, and beef stock is the easiest key in.

Store-bought stock lacks this quality; and

Store-bought stock simply lacks sufficient flavour.

It just doesnt work, Im afraid.

Ingredients in Vermouth Jus (sauce for pork belly)

Butter and eschallot For slow sauteing at the start, for a base flavour foundation flavour.

Not much here, just 2 tablespoons.

So theres no cornflour/cornstarch or flour used, unlike in gravy and other sauces.

Pouring Vermouth Jus (sauce for pork belly) out of a jug

loosen and dissolve the caramelised bits on the bottom of the pan thefond into the sauce).

Cook until mostly evaporated.

During this step, the main flavour concentration action is underway!

How to make Vermouth Jus

Add cream and keep simmering until you end up with around 100ml / 3.5 oz of liquid.

As mentioned, you should have around 100ml / 3.5 oz of jus.

If you have too much, just pour it back into the pan and reduce further.

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Vermouth jus after cream added, before reduction

If it tastes a little thin still however, pour into a clean pan and keep reducing.

Use it sparingly when serving as it is a strong flavoured sauce.

Allow around for 1 1/2 tbsp per plate.

Vermouth Jus being made in pan

Vermouth Jus colour after reducing

Much more than this and it can overwhelm the flavour of the protein.

On the plate ofpork bellyslices pictured below, I spooned it partially over the pork.

The natural thickness of the jus makes it cling to the pork beautifully and pool elegantly around it.

Vermouth Jus in a bowl

Poured over anomelette(another popular Japanese diner special!)

Love to know what you think if you do try this!

You arent getting a drop of this Liquid Gold!

Fine dining restaurant plating of Slow Roasted Crispy Pork Belly

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Close up of spoon drizzling Vermouth Jus

Prevent screen from sleeping

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