Au jus is a French culinary term meaning 'with juice.' It refers to meat dishes served with the natural juices that accumulate during cooking. In this au jus recipe, it's a light, savory, and concentrated beef broth, often served as a dipping sauce for roast meats or French dip sandwiches, distinct from a thicker gravy.

Can I make au jus without pan drippings?

Absolutely! This homemade au jus recipe is specifically designed to be made without pan drippings, using high-quality beef broth and consommu00e9 as its base. While pan drippings add extra depth, they are not essential for a delicious au jus. You can achieve rich flavor with our simple au jus recipe ingredients.

How do I store and reheat homemade au jus?

Store leftover au jus in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low to medium heat, stirring occasionally, until it's hot. Avoid boiling vigorously, as this can reduce the flavor. If it becomes too thick, you can add a splash of beef broth or water.

What's the difference between au jus and gravy?

The main difference lies in consistency and preparation. Au jus is a thin, clear, highly concentrated broth made from meat juices, typically without any thickeners. Gravy, on the other hand, is usually thicker, opaque, and often relies on a roux (flour and fat) or cornstarch slurry for its consistency. Gravy tends to be richer and creamier, while au jus is lighter and more intensely savory, focused on pure meat flavor.

Au Jus Recipe: 5-Star Homemade Jus for Your Best Roasts & Dips

Description

A rich, savory, and deeply flavorful homemade au jus, perfect for dipping roast beef sandwiches, prime rib, or even as a base for gravies. This au jus recipe is surprisingly simple to make and elevates any meal.

Ingredients

Scale

2 tbsp unsalted butter
1 large shallot, finely minced
2 cloves garlic, minced
1 cup beef broth (low sodium preferred)
1 cup beef consommé
1/2 cup dry red wine (like Cabernet Sauvignon or Merlot, optional but recommended)
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
1 tsp cornstarch mixed with 1 tbsp cold water (for thickening, optional)

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Instructions

Step 1: Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once shimmering, add the finely minced shallots and cook until softened and translucent, about 3-4 minutes.
Step 2: Add 2 cloves of minced garlic to the saucepan. Cook for another minute, stirring constantly, until the garlic is fragrant.
Step 3: Pour in 1/2 cup of dry red wine (if using) and deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine has reduced by half, about 5-7 minutes.
Step 4: Stir in 1 cup of beef broth, 1 cup of beef consommé, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 bay leaf. Bring the mixture to a gentle simmer.
Step 5: Reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld beautifully.
Step 6: Remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Step 7: If you prefer a slightly thicker au jus, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water in a small bowl to create a slurry. Whisk the slurry into the simmering au jus and cook for 1-2 minutes until slightly thickened.
Step 8: Strain the au jus through a fine-mesh sieve for a smoother consistency, if desired. Serve hot.

Notes

For an even richer flavor, you can roast some beef bones or use pan drippings from a roast before starting. A touch of tomato paste can also deepen the color and add umami.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Sauce
Cuisine: American

Classic Homemade Au Jus

Description

Ingredients

Instructions

Notes

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