Au Jus is such a delicious addition to the perfect French Dip Sandwich, you’re going to love our easy beef dip 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.
We serve this beef dip with our famous French Dip Crescents and a side of Potato Wedges!
Au Jus
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 recipe 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.
Frequently asked questions
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.
Preparation and storage
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 version, 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 in – 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!
Serving suggestions
More like Au Jus
Tools we love
- Fine mesh strainers – I use these in lots of recipes. One of my personal favorites is Pumpkin Spice Simple Syrup!
- 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!
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How to make Au Jus
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
Instructions
- 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!
Video
Notes
Nutrition
Making this during the holidays? Try our sugar cookie recipe too!
Recipe FAQS
What is au jus sauce made of?
Au jus sauce is made primarily of beef broth, often with the addition of onion, garlic, soy, Worcestershire and other complementary flavors.
Is au jus and beef broth the same thing?
Au jus and beef broth are not the same thing. Au jus has beef broth as a primary ingredient.
How long does au jus last?
Au jus will last 3 - 4 days in the refrigerator, or indefinitely in the freezer.
12.25.15, 1.2012
Kenna says
This was delicious! I sliced the onions and then put them on the sandwiches after straining! Yum!
Ise Rod says
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!
Starbucks coupons says
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.
Sophia says
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!
Aimee says
I substituted 1T soy sauce and 1T dry sherry for the white wine – very good!
Info Siana says
Excelent! so Simple, thanks
Sarah E. Bash says
Clear, informative, simple. Love your post!
Gertrude Harris says
This article was quite interesting.
Steve Puu says
How creative!. It is so delicious. Thank for sharing.
Hair Tyson says
Easy and quick. Thank you
thomas says
Recipe forever.
Oil Free Frying says
Amazing! I have to give this a shot for dinner tonight 🙂
Arabella says
Your recipe is great dish for my family'dinner tonight. Thank for sharing!
Anonymous says
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..
find out says
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.
Anonymous says
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.
Jio.fan says
Awesome.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!
hilaryle says
thank you for your sharing. I am not good at cooking but I will try this. Hope it is not bad.
Alexa says
The pictures are looking so yummy. Thanks for sharing this.
Air Fryer says
Looks so good. Thanks for Sharing!