jus lié

Pronunciation: [zhoo lee-YAY]

A sauce made by slightly thickening meat stock or juices with a slurry based on cornstarch or arrowroot.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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