I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce out of those juices with butter, garlic, herbs and wine reduction. There is a name for that kind of sauce, but it's escaping me at the moment. So that I can Google for recipes, what would a sauce like that be called?
Using the meat juices from cooking is a
jus :) adding wine along with the aromatics might change it to be a "red wine jus" or I've also seen a "port jus", or the
jus could be used in a Madeira sauce, etc.
served in the natural juices that flow from the meat as it cooks.
The other answers here are probably technically more correct, but I did find the word that I was looking for. That word is Bordelaise.
I've often heard these kinds of things called pan sauces. I think it originally refers to drippings (and maybe fond) from the cooking pan, but the idea is still meat stuff + other stuff + cooking/reducing, so it's not surprising people apply the name to sous vide juices as well.
Could be as simple as
gravy ˈɡreɪvi/ noun
- a sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients.