jus

Add the water and, using a wooden spatula, create a jus by stirring up some of the caramelized bits.

The jus “starts off as beef broth and then it keeps getting richer and richer” with every dunk of roast beef.

A puddle of lamb jus, fortified with red wine and port, intensifies the splurge.

Spoon a few dots of jus around the squab and sprinkle a pinch of vadouvan spice onto the plate.

Chop the wings and bones into 1-inch (2.5cm) pieces, rinse with cold water, pat dry, and reserve, chilled, for the jus.

For the Vadouvan Jus  Heat the olive oil in a medium saucepan over high heat.

Jumbo crabmeat and avocado, Colorado rack of lamb with tarragon jus, and Parmesan polenta cake was eaten by candlelight.

When contacted for a comment, Jus Ske emailed: "Keep me out of it."

It is clear from the above that if Mendelssohn failed to give Chopin his due, Chopin did more than apply the jus talionis.

Some mornin' I'll wake up an' know jus' what to do, an' that I'll do.

He's tole me all de whole beez-nesse—jus' lak you hear me now.

Why ye durned little fool ye, don't ye know Charley's jus put them dogs yar to git 'em kept.

Ye furgit who ye got the houns from an' can't git yer money back, ye're out jus thet much.