Au Jus Recipe
Quick and flavorful au jus made from pan drippings or beef stock with aromatics and a touch of wine or Worcestershire — perfect for prime rib, roast beef sandwiches, or dipping.
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Servings: 0 About 2 cups (serves 4)
Calories: 45kcal
Ingredients
- 2 cups beef stock or low-sodium beef broth
- 1/2 cup pan drippings from roast or 2 tbsp butter + 1 tsp beef base
- 1/4 cup dry red wine or 1 tbsp Worcestershire sauce optional
- 1 small shallot minced (or 1/4 small onion)
- 1 clove garlic smashed
- 1 tsp tomato paste optional
- 1 bay leaf
- 1 sprig fresh thyme or 1/4 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 1 tsp cornstarch mixed with 1 tbsp cold water optional
Instructions
- After roasting beef, transfer meat to a resting pan and reserve pan drippings.
- Pour drippings into a heatproof measuring cup and let fat separate; skim off excess if desired.
- In a saucepan over medium heat, add 1 tbsp reserved fat or butter and sauté minced shallot until translucent.
- Add smashed garlic and cook about 30 seconds until fragrant.
- Stir in tomato paste and cook briefly to deepen flavor.
- Pour in red wine (if using) and deglaze the pan, scraping up browned bits.
- Add beef stock and the reserved pan juices; stir to combine, then add bay leaf and thyme.
- Bring to a gentle simmer for 6–8 minutes, tasting and adjusting seasoning with Worcestershire, salt, and pepper.
- If a slightly thicker jus is desired, whisk in cornstarch slurry and simmer until glossy.
- Remove bay leaf and thyme stem, strain through a fine-mesh sieve, and serve warm alongside sliced roast or for dipping sandwiches.
Nutrition
Serving: 1g | Calories: 45kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2.5g