It only takes 15 minutes to prepare this easy recipe for Beef Au Jus that tastes like French dip beef jus. Beef Au Jus is meant to be served warm on the side of a roast beef, prime rib, or steak sandwich and is a great pairing for mashed potatoes. It is some a simple recipe that only requires some broth and the beef’s pan drippings.
What is Au Jus?
Au jus (saying it like ‘oh zhoo’) is a sauce, which is prepared with the leftover juices of the roast beef. Au jus is served to the side and is meant for dipping the beef or drizzling it on top. While a sauce is typically thickened, au jus is thinner.
Equipment Needed
- Small sauce pan
- Whisk
- Measuring utensils
- Fine mesh strainer (for a smoother sauce)
You may enjoy this bowl style dinner, like this Hamburger Steak recipe!
Key Ingredients (and Smart Swaps)
Here’s what you’ll need to make your au jus recipe as rich as ‘real roast beef’:
- Beef broth: Low-sodium is better, to control salt levels.
- Pan drippings (optional): Adds real roast flavor. Broth alone is just fine, though.
- Butter + flour (optional): Just a tiny roux gives body, but doesn’t turn it into gravy.
- Worcestershire sauce: It tastes good.
- Soy sauce (optional): Add a lot of umami, so use a small amount.
- Garlic + onion powder: Aromatic flavors in a pinch.
- Black pepper + thyme (optional): Adds a classic herb note.
Au Jus Recipe (Makes About 2 Cups)
Yield
About 2 cups (480 ml)
Ingredients
- 2 cups (480 ml) beef broth (low-sodium preferred)
- 1 tbsp butter (optional)
- 1 tbsp flour (optional, for slight body)
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp dried thyme (optional)
- Salt to taste (start with none, then adjust)
Optional upgrade:
- 1/4 cup pan drippings from roast beef (skim excess fat)
Step-by-Step Instructions
Step 1: Start with the base
First, beef broth is poured into a saucepan where a simmer is gently maintained.
Step 2 (Optional) – Preparing a Roux
For a thicker body, start by melting butter in a pan. Next, add in flour and cook for 30 – 45 seconds. Gradually, add broth while whisking to incorporate everything.
This is not conducive for a thinner jus.
Step 3 – Add your spices and simmer
In your mixture add Worcestershire sauce, soy sauce or any sauces you would like, garlic powder, and onion powder, pepper, and thyme. Let sauce simmer for 5 – 8 minutes for all flavors to incorporate.
If you have pan drippings, you should combine and let simmer. Your au jus will taste much more like intergalactic roast beef.
Step 4 – Adjust
Take a taste and see if anything needs to be changed:
- If it’s too weedy, it’s too beefy, add in some more broth or a splash of water.
- Is it too empty? Add in more Worcestershire or some salt
- If it’s only for a second too long, and tactfully pointed. think it through. sink it, and shut it down.
Au Jus Best Pairings
- French dip sandwiches
- Rib roast, beef, or steak
- Potatoes
Or
Shredded beef with rice
Because it’s thin and looks savory, it would be perfect as a pan sauce Base.
Easy Variations
1) Onion Based Au Jus
Add 1 tbsp onion or a little of some dried onion. Dammer a few more, we will switch it out for that, then it gets a little deep and deep.
2) Garlic-heavy version
Add a single minced garlic clove and then let it simmer. Steer clear of a rolling boil as this can make it taste harsh.
3) Red wine au jus
Substitute 1/2 cup of broth with a dry red wine. After this, let it simmer for a little longer to burn off a little of the alcohol and make the flavor more intense.
4) Herb au jus
Add a sprig of rosemary or thyme to the broth. After this, remove the herbs before you serve for a cleaner finish.
Make Ahead and Storage
- This can be stored in a sealable container, in the refrigerator for 4 days.
- To reheat this you will gently heat it in a saucepan. During this, you will whisk to combine everything.
- This may thicken, with a gel texture, in the fridge. This is normal and will go back to its normal texture when it is heated.
Troubleshooting
It tastes watery
Simmer longer to reduce, and add Worcestershire and a little soy sauce to deepen flavor.
It tastes too salty
Use less sodium broth next time and for now you can dilute with water or unsalted broth.
It tastes bitter
Add 1/2 tsp of brown sugar or cream to taste. This can be quite harsh so this may be a good option.
It turned into gravy
This may have happened to you if you added to much flour. Use 1 tsp next time or regard this for a thinner au jus recipe.
Frequently Asked Questions
Can I make au jus without pan drippings?
Yes, this recipe will still taste amazing using broth and spices, though drippings do add flavor.
Is au jus gluten free?
Au jus can be gluten free. Just omit the flour. You can also add a cornstarch slurry (1 tsp. cornstarch + 1 tbsp cold water) at the end to thicken the au jus slightly.
Is it okay to use chicken broth?
That is okay to do, but it will lack the deepness of beef. So, use beef broth or just beef bouillon.
Conclusion
This au jus recipe is fast, tasty, and adaptable: simulate the roast with a broth, Worcestershire and aromatics, and then taste, and serve it warm with dip. You can deepen the roast flavor without going into the gravy territory with pan drippings or a touch of wine.
