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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?

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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.

http://dictionary.reference.com/browse/au%20jus

  • 1
    And remember that "au jus", linked, means literally "with juice", referring to something served in the sauce, so don't say "with au jus" or "with au jus sauce" as I have seen sometimes. – Cascabel Jan 12 '15 at 2:13
  • Never seen that, lol ouch :) Like ATM machine & PIN number! – Ming Jan 12 '15 at 2:54
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The other answers here are probably technically more correct, but I did find the word that I was looking for. That word is Bordelaise.

  • Could also be called a reduction. – GdD Jan 12 '15 at 11:12
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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.

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Could be as simple as gravy.

gravy ˈɡreɪvi/ noun

  1. a sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients.
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    Gravy typically contains flour or some other sort of starch or thickening agent, which the question doesn't mention. – Nate Eldredge Jan 12 '15 at 16:52

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