This hay jus is a meat-based sauce boasting wonderful hay aromas and the perfect complement to any meat dish. Each batch of jus takes several days to prepare, over the course of which our “sauce god” Jens slowly simmers down lamb bones, vegetables, high quality wine with herbs and spices until they turn into darkly sumptuous wonderfulness. Hay jus has long been a signature sauce at Jens’ restaurant N°4 – now it’s time for it to shine in your kitchen.
Needs to be shipped and stored refrigerated.
Perfect as a dark sauce for hearty meat dishes. It’s not any day that you fry up a beautiful beef steak or fine lamb. Once you’ve got yourself a special cut, you’ll want the right sauce with it: one that doesn’t overpower the flavour of the meat but also isn’t drowned out by it. Well, here is the solution to all of your troubles: Michelin-starred goodness in a jar!
lamb bones, poultry carcass, calf bones, poultry meat, onions, celeriac, water, carrot, white wine, madeira, sherry, red wine, shallots, peeled tomatoes, balsamico, butter, white pepper, bay leaf, mustard seed, piment, garlic, salt
|calories||613,5 kJ / 146,8 kCal|
|total fat||7,5 g|
|saturated fat||0,0 g|
|total carbohydrate||4,7 g|
|total sugars||3,3 g|