How would you best describe pan jus in relation to gravy?

How would you best describe pan jus in relation to gravy?

• A. Pan jus is a lighter reduction from pan drippings; gravy is thickened with roux or starch
• B. Pan jus is heavier
• C. Pan jus and gravy are identical
• D. Pan jus is colder and thinner

Answer: (A)

Pan jus is a lighter reduction made from the pan drippings after cooking poultry. You deglaze the hot pan to lift the fond, then simmer the liquid down to a thin, pourable consistency. It’s often strained to a smooth finish and kept without adding a thickener, so the sauce remains bright and lightly concentrated in flavor. Gravy, by contrast, is usually thickened with roux or starch, which gives it more body and a heavier mouthfeel. The added thickener makes gravy noticeably thicker than pan jus. So the best description is that pan jus is a lighter reduction from pan drippings, while gravy is thickened with roux or starch to create more body.

Pan jus is a lighter reduction made from the pan drippings after cooking poultry. You deglaze the hot pan to lift the fond, then simmer the liquid down to a thin, pourable consistency. It’s often strained to a smooth finish and kept without adding a thickener, so the sauce remains bright and lightly concentrated in flavor.

Gravy, by contrast, is usually thickened with roux or starch, which gives it more body and a heavier mouthfeel. The added thickener makes gravy noticeably thicker than pan jus.

So the best description is that pan jus is a lighter reduction from pan drippings, while gravy is thickened with roux or starch to create more body.