Here’s a classic au jus recipe that turns roast beef or prime rib into a restaurant-style dish. This thin, flavorful pan sauce is made from meat drippings, beef stock, and aromatics — ready in minutes and perfect for dipping or spooning over slices of meat to intensify each bite.
Ingredients
– 2 cups beef stock (low-sodium recommended)
– 1 cup reserved pan drippings or beef jus (from roast)
– 1/2 cup dry red wine (optional)
– 1 small onion, finely chopped
– 2 garlic cloves, smashed
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard (optional)
– 1 tbsp unsalted butter (for finishing)
– 1 tsp soy sauce (optional, for color/umami)
– Salt and freshly ground black pepper to taste
– 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for slight thickening)
Servings and Cooking Time
Servings: Makes about 2–3 cups (serves 4–6 as a sauce). Preparation time: 5 minutes. Cooking time: 10–15 minutes.
Nutritional Value
Nutritional values are approximate and based on 1 serving = 1/4 cup (60 ml). This is for one person.
– Calories: 25 kcal
– Protein: 2 g
– Fat: 1.5 g
– Carbohydrates: 1.5 g
– Sodium: 300 mg (varies with stock)
– Sugar: 0.5 g
– Fiber: 0 g
Step-by-Step Cooking Process
– After roasting beef, pour off excess fat leaving browned bits in the pan.
– Place pan over medium heat and add chopped onion; sauté 3–4 minutes until softened.
– Add smashed garlic and cook 30 seconds until fragrant.
– Deglaze the pan with red wine, scraping up browned bits with a wooden spoon.
– Reduce wine by half, then add beef stock and reserved pan drippings.
– Stir in Worcestershire sauce and a splash of soy sauce for color.
– Bring to a gentle simmer; taste and season with salt and pepper.
– For a slightly thicker jus, whisk in cornstarch slurry and simmer 1–2 minutes.
– Strain sauce through a fine mesh sieve into a saucepan for a smooth finish.
– Off heat, whisk in butter to add sheen and round out flavor; keep warm until serving.
Alternative Ingredients
You can substitute beef stock with low-sodium beef broth or concentrated beef base diluted with water. Replace red wine with additional stock and a splash of balsamic vinegar for acidity. Use mushroom broth for a vegetarian-style umami boost (though not a true au jus).
Serving and Pairings
Serve au jus poured over roast beef, prime rib, or French dip sandwiches. It pairs well with mashed potatoes, roasted root vegetables, Yorkshire puddings, and crusty bread for dipping. Also excellent alongside sautéed mushrooms or a simple green salad.
Storage and Reheating
Cool au jus to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stove over low heat, stirring occasionally. The sauce can be frozen for up to 3 months; thaw overnight in the fridge and reheat slowly, whisking to reincorporate any separated fat.
Cooking Mistakes
- Using too much salt—taste before seasoning, as stock and drippings add sodium.
- Skipping deglazing—losing browned fond reduces flavor depth.
- Boiling vigorously—toughens flavors; simmer gently instead.
- Adding cold stock to a hot pan—can seize fats; warm stock slightly if possible.
- Not straining—leaves bits and grainy texture in finished jus.
Helpful Tips
– Reserve pan drippings from your roast to maximize flavor.
– Deglaze with wine or even beer for added complexity.
– Strain for a silky, professional finish before serving.
– Finish with a small knob of butter for gloss and mouthfeel.
– Adjust seasoning at the end—flavors concentrate as it reduces.
FAQs
What is au jus and how is it different from gravy?
Au jus is a thin, broth-like sauce made from meat drippings and stock, often strained and served as a dip or pour-over. Gravy is thicker, usually made with a roux or starch to coat the back of a spoon. Au jus is lighter and more focused on natural meat flavors.
Can I make au jus without pan drippings?
Yes—use good-quality beef stock or broth and enhance with Worcestershire sauce, soy sauce, and a splash of balsamic or red wine. While not identical to pan-derived jus, a well-seasoned stock yields a flavorful substitute.
How long can I store au jus in the fridge?
Store au jus in an airtight container in the refrigerator for 3–4 days. For longer storage freeze it for up to 3 months; thaw overnight in the fridge and reheat gently on the stove.
Should I thicken au jus with flour or cornstarch?
Traditional au jus is thin and not thickened. If you prefer a slightly thicker sauce, a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) added while simmering will lightly thicken without altering flavor much.
Can I make au jus ahead of time?
Yes—prepare and refrigerate up to 3 days ahead, then reheat gently. If freezing, portion into containers so you can thaw only what you need. Rewhisk or skim fat before serving for best texture.
What gives au jus its deep color and flavor?
The fond (browned bits) left in the roasting pan, concentrated beef stock, reduced wine, and umami boosters like Worcestershire or soy sauce contribute rich color and savory depth.
Is au jus gluten-free?
Au jus can be gluten-free if you use gluten-free beef stock and gluten-free Worcestershire sauce. Avoid adding regular soy sauce or thickening with wheat flour; use cornstarch or a gluten-free thickener instead.
Conclusion
A good au jus recipe is quick to make and dramatically improves roast beef and sandwiches. With simple ingredients and a few minutes of simmering and straining, you’ll have a glossy, savory sauce that highlights the natural flavor of the meat and delights every diner.
