Au Jus is such a delicious addition to the perfect French Dip Sandwich, you’re going to love our Au Jus recipe!
Au Jus is easy to make, even if you don’t have drippings from a roast lying around! I’ve come up with a fantastically simple Au Jus recipe that can be made with or without pan drippings! And, bonus? You can freeze it in small batches to pull out whenever you’re craving a tasty French Dip.
Au Jus Ingredients
- Oil – I like a good full bodied olive oil to add to the flavor of the dish, but any vegetable oil or even bacon grease will do in a pinch.
- Onion – My go-to for this au jus is red onion, but any mild sweet onion will do well.
- Garlic – I’m a total cheater when it comes to garlic and use it from a jar. Fresh is great if you have it on hand though.
- Wine – We use a mild white wine for this, but you can substitute red or even grape juice if you don’t want the alcohol.
- Worcestershire sauce – A little bit of Worcestershire sauce really kicks up the flavor in this au jus recipe.
- Beef broth – You can use fresh drippings for your beef broth or store bought stock or broth. Even bullion cubes will work.
- Flour – Flour is used as a thickening agent if you like a little more body to your au jus. Alternatively, corn starch can also be used.
How do you make Au Jus
First, caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Next, deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly. Add beef broth and bring to a light boil.
Then, reduce heat and simmer for about 3 minutes.
Finally, strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
What is au jus?
Au Jus is a French term meaning “with juice.” It describes the serving of red meat (often prime rib) with the drippings produced while the beef was cooking.
Commonly though, au jus is used to describe the beef broth dip served with French Dip sandwiches.
What is the difference between beef broth and au jus?
The difference between what we call an au jus sauce and beef broth is that “au jus” is the drippings from the meat being cooked, and beef broth is sometimes added.
How do you thicken au jus
To thicken au jus, stir in a small amount of flour. You’ll want to make sure you continue to cook the sauce for a few minutes after you add the flour to make sure it doesn’t have a raw taste to it.
If you want a gluten free au jus, you can use corn starch or tapioca starch instead. Create a slurry with cold water and a small amount of the starch before pouring it into the au jus – this will prevent clumping.
Can you freeze au jus
You can freeze au jus to save for later. I like to pour my leftovers into an ice cube tray, then when it’s frozen solid, put the cubes in a labeled freezer bag.
Frozen au jus will stay good indefinitely if kept continuously frozen.
Au Jus at Christmas
Can you guess what day of the year this recipe gets the most views? It’s Christmas! I guess everyone’s accidentally throwing out the roast juices and needing to make some au jus without it? I’m not sure, but I do love seeing that I’m able to help out with your holiday dinners!
Are you here on Christmas! Hi! Hello! I hope you’re having a wonderful holiday! And if it’s not Christmas – well, Hi! Hello! I hope you’re having a wonderful day!
What to eat with Au Jus
More like Au Jus
Au Jus Making Tools
Stainless pots & pans – We ditched non stick a few years ago and have never looked back. I know you’ll love this set as much as I do.
Small glass prep bowls – I use these as serving bowls for the dip too. Love them!
How to make Au Jus
- 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
- Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
- Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
- Add beef broth and bring to a light boil. Reduce heat and simmer for about 3 minutes.
- Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
- Serve with French Dips and ENJOY!