au jusadj.adv.n.

Brit.

/əʊ ˈʒuː(s)/, U.S.

/oʊ ˈʒu(s)/

Forms: also with capital initial(s).

Origin: A borrowing from French. Etymon: French au jus.

Etymology: < French au jus, lit. ‘in the juice’ (first half of the 18th cent. or earlier as adjective, mid 18th cent. or earlier as adverb) < au in the + jus jus n.The use as noun reflects a semantic development within English, which is not paralleled in French.

Cookery. Chiefly U.S. in later use.

A. adj.

As postmodifier: designating a dish (in later use usually meat) prepared or served in a sauce or gravy containing its own juices; (in early use also) designating vegetables which have been cooked in a strongly flavoured liquid. Cf. jus n.

ΚΠ

?1750 Mod. Method regulating & forming Table 68 Fowl Glaz'd with Spinach au Jus... Fricandeau of Veal, with Sorrel au Jus.

1851 London at Table i. 18 The entrées are carried round, a suprême de volaille aux truffes, a sweetbread au jus, lamb cutlets, [etc.].

1865 Mrs. Goodfellow's Cookery as it should Be 150 (heading) Endive au jus.

1874 Inter Ocean (Chicago) 9 May 12/4 Game—Canvas-back duck, au Jus; plover, broiled, on toast and pork, steward sauce; wild pigeon, stuffed, a la Marechale.

1918 Times 18 July 5/5 Prime ribs of beef, au jus.

1957 J. Kerouac On the Road ii. x. 174 There were places where they specialized in thick red roast beef au jus.

2014 N.Y. Mag. (Nexis) 29 Dec. 1 The joys of a proper slab of prime rib au jus and a good soufflé.

B. adv.

With gravy or jus; in its own juices.

ΚΠ

1820 M. Edgeworth Let. 4 June in M. Edgeworth in France & Switzerland (1979) 144 This breakfast has consisted of mackerel stewed in oil—cutlets—mutton or veal—eggs—boiled and poached au jus.

1866 N.Y. Times 11 Jan. 2/4 The bill of fare for Tuesday was: Potage, julienne; fish, broiled,..quail, larded au jus.

1889 J. Whitehead Steward's Handbk. 242 Served on toast with that sauce poured over the heads, instead of au beurre, with butter, or au jus, with gravy.

1945 Waterloo (Iowa) Daily Courier 14 Feb. 6/4 (advt.) Round of Baby Beef roasted at a low temperature until rich brown. Served Au Jus.

2004 Chicago Sun-Times (Nexis) 9 Jan. 22 Choice or Higher Aged Midwestern beef served au jus with ‘smashed’ potatoes and salad.

C. n.

U.S. = jus n.In quot. 1846 as part of a longer French phrase used as a noun.

ΘΚΠ

the world > food and drink > food > additive > gravy > [noun] > types of

made gravy1730

jus1847

red gravy1887

au jus1903

red-eye gravy1931

sambar1957

1846 A. Soyer Gastron. Regenerator 380 Roast six teal as before, cut them in halves..sauce over with au jus d'orange (No. 17) and serve.]

1903 Boston Cooking-school Mag. June 52/1 If the meat was carved in the dining-room and the au jus served in a dish apart, there is but one conclusion to make.

1946 New Yorker 12 Oct. 24/2 Dinty Moore's Restaurant, in Groveton, New Hampshire, serves ‘Roast Rump Beef with Au Jus’.

1990 New Jersey Oct. 100/2 But a nicely cooked veal chop was overwhelmed by its ‘Zingara’ finish, a thin, brown au jus with chopped tomatoes and bits of diced tongue and rubbery truffle.

2009 Honolulu Weekly 11 Feb. 23/2 No matter how much au jus I used, the meat still tasted bland.

This entry has been updated (OED Third Edition, September 2017; most recently modified version published online June 2022).

单词	au jus
释义	au jusadj.adv.n. Brit. /əʊ ˈʒuː(s)/, U.S. /oʊ ˈʒu(s)/ Forms: also with capital initial(s). Origin: A borrowing from French. Etymon: French au jus. Etymology: < French au jus, lit. ‘in the juice’ (first half of the 18th cent. or earlier as adjective, mid 18th cent. or earlier as adverb) < au in the + jus jus n.The use as noun reflects a semantic development within English, which is not paralleled in French. Cookery. Chiefly U.S. in later use. A. adj. As postmodifier: designating a dish (in later use usually meat) prepared or served in a sauce or gravy containing its own juices; (in early use also) designating vegetables which have been cooked in a strongly flavoured liquid. Cf. jus n. ΚΠ ?1750 Mod. Method regulating & forming Table 68 Fowl Glaz'd with Spinach au Jus... Fricandeau of Veal, with Sorrel au Jus. 1851 London at Table i. 18 The entrées are carried round, a suprême de volaille aux truffes, a sweetbread au jus, lamb cutlets, [etc.]. 1865 Mrs. Goodfellow's Cookery as it should Be 150 (heading) Endive au jus. 1874 Inter Ocean (Chicago) 9 May 12/4 Game—Canvas-back duck, au Jus; plover, broiled, on toast and pork, steward sauce; wild pigeon, stuffed, a la Marechale. 1918 Times 18 July 5/5 Prime ribs of beef, au jus. 1957 J. Kerouac On the Road ii. x. 174 There were places where they specialized in thick red roast beef au jus. 2014 N.Y. Mag. (Nexis) 29 Dec. 1 The joys of a proper slab of prime rib au jus and a good soufflé. B. adv. With gravy or jus; in its own juices. ΚΠ 1820 M. Edgeworth Let. 4 June in M. Edgeworth in France & Switzerland (1979) 144 This breakfast has consisted of mackerel stewed in oil—cutlets—mutton or veal—eggs—boiled and poached au jus. 1866 N.Y. Times 11 Jan. 2/4 The bill of fare for Tuesday was: Potage, julienne; fish, broiled,..quail, larded au jus. 1889 J. Whitehead Steward's Handbk. 242 Served on toast with that sauce poured over the heads, instead of au beurre, with butter, or au jus, with gravy. 1945 Waterloo (Iowa) Daily Courier 14 Feb. 6/4 (advt.) Round of Baby Beef roasted at a low temperature until rich brown. Served Au Jus. 2004 Chicago Sun-Times (Nexis) 9 Jan. 22 Choice or Higher Aged Midwestern beef served au jus with ‘smashed’ potatoes and salad. C. n. U.S. = jus n.In quot. 1846 as part of a longer French phrase used as a noun. ΘΚΠ the world > food and drink > food > additive > gravy > [noun] > types of made gravy1730 jus1847 red gravy1887 au jus1903 red-eye gravy1931 sambar1957 1846 A. Soyer Gastron. Regenerator 380 Roast six teal as before, cut them in halves..sauce over with au jus d'orange (No. 17) and serve.] 1903 Boston Cooking-school Mag. June 52/1 If the meat was carved in the dining-room and the au jus served in a dish apart, there is but one conclusion to make. 1946 New Yorker 12 Oct. 24/2 Dinty Moore's Restaurant, in Groveton, New Hampshire, serves ‘Roast Rump Beef with Au Jus’. 1990 New Jersey Oct. 100/2 But a nicely cooked veal chop was overwhelmed by its ‘Zingara’ finish, a thin, brown au jus with chopped tomatoes and bits of diced tongue and rubbery truffle. 2009 Honolulu Weekly 11 Feb. 23/2 No matter how much au jus I used, the meat still tasted bland. This entry has been updated (OED Third Edition, September 2017; most recently modified version published online June 2022). < adj.adv.n.?1750
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