Jus Lie Sauce



Veal or chicken  bones                                             500 g

Oil                                                                           25 g

Carrots                                                                     50 g

Onions                                                                     50 g

Celery                                                                      50 g

Tomatoes                                                                 200

Brown stock                                                            1 ltr

Bouquet garni                                                           1 small

Arrowroot/cornflour                                                50 g


  1. Saw the bones into small pieces.
  2. Heat the oil in a saucepan, place in the bones; cover with a lid and apply gradual heat allowing the bones to colour and the juices to form a residue on the bottom of the pan.
  3. Peel and dice the carrots, onions and celery and then saute them together.
  4. Drain off the fat and add the tomatoes roughly chopped.
  5. Cover with the stock, add the bouquet garni and reduce by half.
  6. Skim and pass through a fine strainer; reboil then simmer.
  7. Mix the arrowroot/cornflour with cold water and stir into the sauce.
  8. Simmer for a further 3 minutes only and adjust the seasoning.


  1. If arrowroot is used instead of cornflour and brighter sauce will be produced.  Care should be taken not to simmer the sauce for too long as the consistency will be affected.
  2. The sauce should be a rich mahogany colour.