Easy Au Jus. How to Make a Simple Au Jus Without Pan Drippings.

Ever really want a French Dip Sandwich but don't have a roast lying around to make the dip part?  No worries, we've got you covered with this simple Au Jus recipe!



One of my absolute favorite sandwiches is the French Dip Sandwich (or in my house, the French Dip Crescent), but I tend to make it from roast beef lunch meat so I don't have any pan drippings to make Au Jus. So sad, right? No!!! Because I've come up with a fantastically simple Au Jus recipe that requires no pan drippings! And, bonus? You can freeze it in small batches to pull out whenever you're craving a tasty French Dip.

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Easy Au Jus.  How to Make Au Jus without Pan Drippings.
Easy Au Jus.  How to Make Au Jus without Pan Drippings.
Easy Au Jus.  How to Make Au Jus without Pan Drippings.
Easy Au Jus.  How to Make Au Jus without Pan Drippings.
Easy Au Jus.  How to Make Au Jus without Pan Drippings.



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Easy Au Jus Ingredients:
  • olive oil, just enough to saute
  • 1/4 cup red onion, chopped
  • 1 teaspoon garlic, minced (I used jarred)
  • 1/8 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 cups beef broth
  • 1 teaspoon flour (optional)



Easy Au Jus Directions:
  1. Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
  2. Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
  3. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
  4. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
  5. Serve with French Dips and ENJOY!

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44 comments:

  1. What a genius idea! I love this and am going to keep it in mind for my next beef roast leftovers.

    Too bad that I just finished off the last of our beef roast last week.

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  2. What kind of wine did you use to make this?

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  3. this sounds good but do you know if I could substitute the wine for white grape juice?

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  4. My husband can not have wine. What do you suggest I can use as a substitution?

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    Replies
    1. I used chicken broth and it turned out great!

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    2. tea is an excellent substitute for alcohol when cooking. It tenderizes the meat without the worry when people have allergies. perhaps a black tea with berries? There are innumerable types of tea so it is possible to find a tea for any cooking style. Tip:Smoked teas add an extra layer when poaching fish!

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    3. If you do not want to add wine just leave it off...why would anyone add chicken broth?

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  5. I have seen other recipes where chicken broth or even water was substituted for the wine. I have not made this recipe, but I assume the same would be true for this recipe.

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  6. I was raised using grape juices as wine substitutes - white grape for white wine, and red grape for red wine. It has always worked for me. I have this simmering right now, so I'll let you know if it doesn't work, but it smells amazing!

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  7. I made this for lunch today and it is now a family fave! I even caught them trying drink the au jus when they were done...so yummy! I have used chicken broth in place of white wine on many occasions but today I used Regina's cooking wine that you find with the vinegar in the grocery store. I have a feeling I'll be making this a lot from now on! Thanks!

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  8. This is wonderful. I left the wine out but it was still wonderful.

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  9. I absolutely love this recipe. I made it the first time for a Super Bowl party this year, and now I'm making it again!!

    I have one question, though... how long do you think it's okay to store the au jus in the fridge? It's okay to freeze, too, right? It would be nice to make a big batch and keep it on hand for nights I'm craving these... the au jus takes longer than the French dip crescents.

    Thanks!

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  10. That is perfect... ice cube trays! You are awesome! Thanks!!!

    It's almost done simmering, and I am so ready for these!! ;)

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  11. I could seriously drink this stuff! It's so good! I doubled the batch today and am planning on freezing some and using some for the french dip cresent rolls tomorrow night for dinner. YUM! Thanks so much for sharing this. I don't think I will ever buy packets of au jus again!

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  12. This sounds wonderful....I'd been using Lipton Beefy Onion dry soup mix w/boiling water, maybe now I'll try wine heated in microwave instead of water. For the horseradish sauce, I mix sour cream, horse radish & garlic salt or powder to taste & it's yummy

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  13. Could you please tell me how much this makes ?

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    Replies
    1. Wouldn't it make the same as the amount of liquid in the ingredients list?

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    2. Science tells us that no, if you "Reduce heat and simmer for about 30 minutes" the amount of liquid will reduce.

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    3. Just measured it. It makes just under one cup of juice after the simmering process.

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  14. I can't wait to make this but... how much does this make?

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  15. I used soy sauce instead of wine...great flavor profile.

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  16. When do you add the flour? Wouldn't it turn into little balls of flour in the hot liquid? Generally, flour has to be added to some form of oil, butter or some form of fat "first" to turn into a slight roux.

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    Replies
    1. I always mix the flour or cornstarch with a tiny bit of the cooled juice or water, then stir a streaam into boiling pot

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    2. If you dissolve the flour in a small amount (1/4 cup or less) of room temp water, then wisk the flour/water mixture into the hot au jus, you will be fine.

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  17. I substituted 1T soy sauce and 1T dry sherry for the white wine - very good!

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  18. When working with beef, you can substitute some strong black coffee for the wine.

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  19. I used a few fresh sage leaves, a sprig of rosemary and a few sprigs of thyme and added some black peppercorns and substituted shallots for the red onion. I used dry sherry instead of white wine and it turned out great. I'll be making this again.

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  20. This was delicious! I sliced the onions and then put them on the sandwiches after straining! Yum!

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  21. THANK U MAMA! Mine was WAY BETTER than the deli counter's they gave when I bought deli sliced roastbeef. However most had spilled on ride home so I frantically searched & thank God found yours. Only had a strong red Shiraz ( but red goes w/ red meats so go figure) I also added a garlic salt pepper seasoning as well as Italian & oregano seasonings. It was so good it brought back some Windy City memories (Chicago was our old hood b4 moving to In).
    The hubby had to eat earlier dinner to go teach a night class so he got the salvaged deli's jus. His words exactly "it was just a wet beef sandwich!" Luckily your recipe yields enough for 2lbs. of beef and I have 1 Chicago Turano crusty roll left so he'll be able to enjoy this after all. Gracias!

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  22. It's that easy? I thought it was going to be a long process and believe me, I wasn't looking forward to that. However, this is really simple to make and most of those ingredients are already in the kitchen. Except for the Worcestershire sauce.

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  23. That's great information. Thanks for sharing this blog. I did a search and found your blog and glowing review. It's been a big help! Thanx!

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  24. I substituted 1T soy sauce and 1T dry sherry for the white wine - very good!

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  25. Clear, informative, simple. Love your post!

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  26. This article was quite interesting.

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  27. How creative!. It is so delicious. Thank for sharing.

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  28. Amazing! I have to give this a shot for dinner tonight :)

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  29. Your recipe is great dish for my family'dinner tonight. Thank for sharing!

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  30. I just got done with dinner my husband loved the sauce..he wanted me to leave the onions in his so I did...I took them out of mine..he told me to make this sauce every time we have roast beef sandwiches..only thing I did different was I left out the flour...thank you for this recipe..

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  31. Great for about a couple months. Save your money because the non stick just does not hold up. Everything is sticking and burning to the surface even on lower heat. Were not impressed at all. Just more Chinese junk.

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  32. I am not sure why you would use grape juice as a substitute for wine as you would be reducing to a sugar syrup.
    I would suggest a wine vinegar, I use balsamic for this recipe.

    ReplyDelete

I eat up comments!!! Nom nom nom.

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