What is the difference between a pan jus and a gravy?

What is the difference between a pan jus and a gravy?

• A. Pan jus is a lighter reduction from pan drippings; gravy is thickened with roux or starch
• B. Gravy is a lighter reduction
• C. Pan jus is thicker
• D. They are identical

Answer: (A)

The difference comes down to texture and how each sauce is made. Pan jus is a lighter sauce created by deglazing the pan to lift the fond, then reducing the liquid from pan drippings to concentrate flavor, usually strained and not thickened with starch. Gravy, by contrast, is typically thickened with roux or another starch to achieve a fuller, heavier texture. So pan jus is a lighter reduction from pan drippings, while gravy is thickened with roux or starch.

The difference comes down to texture and how each sauce is made. Pan jus is a lighter sauce created by deglazing the pan to lift the fond, then reducing the liquid from pan drippings to concentrate flavor, usually strained and not thickened with starch. Gravy, by contrast, is typically thickened with roux or another starch to achieve a fuller, heavier texture. So pan jus is a lighter reduction from pan drippings, while gravy is thickened with roux or starch.