Here’s a simple, deeply savory au jus recipe that celebrates concentrated beef flavor — perfect for French dip sandwiches, roasted beef, or as a finishing sauce. Made from pan drippings, beef broth, aromatics and a touch of wine or Worcestershire, this jus comes together quickly and adds glossy, savory richness to every bite.
Ingredients
– 2 cups low-sodium beef broth (or stock)
– 1/2 cup dry red wine or 1/4 cup extra beef broth (optional)
– 1 tablespoon Worcestershire sauce
– 1 small shallot or 1/4 onion, minced
– 1 garlic clove, smashed
– 1 tablespoon butter (optional, for finish)
– 1 teaspoon soy sauce (optional, for color/depth)
– 1 teaspoon tomato paste (optional)
– Salt and freshly ground black pepper, to taste
– 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, to thicken)
– Pan drippings from roast beef (if available) or 1 tablespoon beef concentrate
Servings and Cooking Time
Servings: Makes about 2–2½ cups (serves 4–6 as a dipping jus).
Preparation time: 5 minutes.
Cooking time: 10–15 minutes (longer if reducing for deeper flavor).
Nutritional Value
Nutrition per 1 serving (about 1/4 cup / 60 mL). Values approximate and for one person:
– Serving size: 60 mL (1/4 cup)
– Calories: 25–40 kcal
– Protein: 1–2 g
– Fat: 1–2 g
– Carbohydrates: 2–4 g
– Sodium: 200–450 mg (varies by broth)
This nutritional estimate is for one person (one 1/4-cup serving).
Step-by-Step Cooking Process
– Gather beef broth, pan drippings (if any), minced shallot and garlic.
– Warm a small saucepan over medium heat and add a splash of oil or butter.
– Sauté shallot until translucent, about 1–2 minutes, then add garlic and cook 30 seconds.
– Stir in tomato paste if using and cook briefly to deepen flavor.
– Pour in wine (if using) and deglaze the pan, scraping browned bits.
– Add beef broth, Worcestershire, soy sauce and any pan drippings; bring to a simmer.
– Reduce heat and simmer gently 6–10 minutes to concentrate flavors.
– Taste and adjust seasoning with salt and pepper.
– If a slightly thicker jus is desired, whisk in cornstarch slurry and simmer 1–2 minutes until glossy.
– Finish with a pat of butter for sheen, strain if you want a perfectly smooth jus, and keep warm for serving.
Alternative Ingredients
If you don’t have red wine, substitute additional beef broth or a splash of balsamic vinegar for brightness. Use mushroom stock or reduced chicken stock as vegetarian-adjacent options (flavor will differ). For gluten-free, use tamari instead of soy sauce (about 250–350 characters).
Serving and Pairings
Serve au jus with French dip sandwiches, roast beef, prime rib, or grilled steak. It also pairs well with mashed potatoes, roasted root vegetables, and Yorkshire puddings. Use as a light gravy over slices of roast or as a dipping bowl alongside crusty rolls and pickles (250–350 characters).
Storage and Reheating
Cool jus to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently over low heat — do not boil vigorously. Au jus can be frozen up to 3 months; thaw overnight in the fridge and reheat slowly. If separated, whisk or blend briefly to recombine (250–350 characters).
Cooking Mistakes
– Do not boil aggressively — it dulls flavor.
– Over-thickening with starch can make it gummy.
– Skipping deglazing wastes browned flavor.
– Using very salty broth without tasting can make it too salty.
– Neglecting to skim fat can leave an overly greasy jus.
– Adding acid too early can flatten the broth’s aroma.
Helpful Tips
– Use pan drippings when possible for the best flavor.
– Reduce gently to concentrate rather than relying on thickening.
– Strain for a silky finish before serving.
– Add butter at the end for shine and mouthfeel.
– Taste and adjust seasoning at the end.
FAQs
What is au jus and how is it different from gravy?
Au jus is a thin, flavorful beef broth or cooking juice served with roasted meats, often unthickened. Gravy is typically thicker, made with a roux or starch to coat the meat. Au jus emphasizes concentrated, clear meat flavor.
Can I make au jus without pan drippings?
Yes. Use good-quality beef broth or stock, add Worcestershire, a bit of soy for umami, and reduce to concentrate. Sautéed shallots, garlic and optional tomato paste help mimic the depth that drippings provide.
How long will homemade au jus keep in the fridge?
Stored in an airtight container, homemade au jus keeps for up to 4 days in the refrigerator. For longer storage, freeze in portions for up to 3 months. Reheat gently to avoid breaking the sauce.
Can I make au jus ahead of time?
Yes. Make au jus up to 3 days ahead and refrigerate, or freeze for months. Reheat slowly and, if needed, refresh with a splash of broth or a small pat of butter before serving to restore flavor and sheen.
How do I thicken au jus if I want a gravy-like consistency?
To thicken, use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and whisk into simmering jus until glossy. Alternatively, reduce longer to concentrate; avoid too much starch to prevent gumminess.
Is there a vegetarian version of au jus?
You can make a vegetarian alternative using concentrated mushroom stock or vegetable stock with soy sauce, miso or tomato paste for depth. It won’t taste exactly like beef au jus but provides rich, savory notes.
Should I strain au jus before serving?
Straining produces a smooth, elegant jus free of bits and aromatics. For rustic presentations, you can serve unstrained, but for sandwiches or fine plating, strain through a fine sieve.
Conclusion
This au jus recipe is a fast, flexible way to add rich, beefy flavor to sandwiches, roasts and sides. With simple ingredients, quick simmering and optional pan drippings, you’ll have a glossy, savory jus that elevates any beef dish in minutes (300-450 characters).
Au Jus Recipe
Ingredients
- 2 cups low-sodium beef broth
- 1/2 cup dry red wine optional or extra beef broth
- 1 tablespoon Worcestershire sauce
- 1 small shallot minced (or 1/4 onion)
- 1 garlic clove smashed
- 1 tablespoon butter optional, for finish
- 1 teaspoon soy sauce optional
- 1 teaspoon tomato paste optional
- Salt and freshly ground black pepper to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water optional
- Pan drippings from roast beef or 1 tablespoon beef concentrate if available
Instructions
- Warm a small saucepan over medium heat and add a little butter or oil.
- Sauté the minced shallot until translucent, about 1–2 minutes.
- Add smashed garlic and cook for 30 seconds, taking care not to brown it.
- Stir in tomato paste if using and cook briefly to develop flavor.
- Pour in red wine (if using) and deglaze the pan, scraping up any browned bits.
- Add beef broth, Worcestershire, soy sauce and pan drippings or beef concentrate.
- Bring the mixture to a gentle simmer, then reduce heat and simmer 6–10 minutes to concentrate flavors.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- If a thicker consistency is desired, whisk in the cornstarch slurry and simmer 1–2 minutes until glossy.
- Finish with a pat of butter for sheen, strain for a smooth jus if desired, and keep warm for serving.
Nutrition
