small, intense jus or a lake of gravy?

[Shalmanese]

Given the same amount of total flavor, would you rather have an intricately prepared and technically perfect jus, reduced down to a scant tablespoon to be delicately sauced over your food or a big ladelful of yummy gravy, thickened with flour or cornstarch and poured liberally until it covers everything?

I have to say that, while I can appreciate the technique and flavor of a great jus, I'm a gravy boy at heart. There's just something about abundant amounts of gravy that make me happy.

[John Rosevear]

Poultry? Gravy. Beef? Jus, unless it's braised. Other things? It depends, but probably gravy.

[rooftop1000]

If most of the items on the plate get along with gravy then pour it on, (like Thankgiving dinner). If we are talking about a steak or perfectly roasted bit of something with a pan reduction then just on the meat itself. The sides themselves will also dictate the saucing like with a great steak the mashed potaotes might be super creamy or agressively seasoned with garlic, for a gravy meal I would make simpler smashed potatoes to wallow in gravy.

tracey

[velveeta]

It seems seasonal to me, after daylight savings darkness I want gravy gravy gravy.

Summer heat and light brings the appeal of delicate and sheer saucing or none at all with big interesting salt sprinkled liberally.

[gfweb]

I'm the opposite. I want a few tbsp of tasty sauce/jus, not an ocean.

In fact this is a major criterion in my mental review of a restaurant, esp for fish and veal dishes. If my saltimboca is an island in a pond of sauce... the joint fails.

[HowardP]

Tough one. I personally am not a fan of the dribble and smear approach to saucing, but a perfect elegant sauce or gravy? I abstain.

For some good Thanksgiving recipes, see my page at Examiner.com

[paulraphael]

Somewhere in the middle. I don't like bukets of insipid sauce. But I don't like dribbles of oil-paint consistency hyper-reduced sauces, either. I want intensity, an appropriate texture that's still in the realm of liquid, and enough of it to moisten every bite.

Edited November 22, 2009 by paulraphael (log)

[chromedome]

I'm not hard to get along with. If you're better at making jus, I'll have the jus. If you're better at gravy, I'll take the gravy.

[Lilija]

Can I have a lake of jus?

I'm not one for gravy, I'd rather dabs of it for moisture, in dire situation, or situational like on biscuits with sausage. I prefer clearer, thinner, more intense sauces, but not a little dab or spoonful, bring out the bowl, baby. I wanna swim. I like intense and salty and plentiful, I just don't like thick. I've been known to dip roasted chicken directly into salt.