Au Jus
Instructions
Drain off all but 1-2 ounces of the fat from the roasting pan being careful to retain any juices in the pan from your roast
Add the onions, carrots and celery
Set the pan over high heat and cook until the vegetables are brown and their moisture has evaporated leaving only fat, vegetables and brown drippings and adjust heat so the mixture does not burn
Pour off excess fat
Pour 2/3 cup of the stock into the roasting pan to deglaze it
Stir over heat until brown drippings are dissolved
Pour the deglazing liquid and vegetables into a sauce pan with the remaining stock
Simmer until the vegetables are soft and the liquid is reduced by about 1/3
Strain through a sieve lined with cheesecloth into a clean sauce pan, skim the fat off and season to taste with salt and pepper
