Au Jus – Easy Au Jus Without Pan Drippings
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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.
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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
Did You Make This Recipe?
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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
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Wanted some au jus to dip my philly in but we were out of packets and I didn't want to go to the store. Thought this is something that can't be too hard to make and maybe I have the ingredients I need. It is and I did. Tasted better than the packet version, too!
Great recipe! Perfect taste. I didn't think it was too salty at all. Used it for French dip sandwiches. Would make again.
Nice Article. Thank you sir for sharing this wonderful information with us.
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It's seems very delicious this jus i will try it possible as i can.
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thanks for sharing this. I really love it
What a perfect cooking recipe! I will try it as soon as possible. Thanks for your post 🙂
waoo awesome recipes you have shared.
It’s seems very delicious, i will try it!
thanks
Hi so I made this and it was delicious, it’s very easy to make (I’m 17 and not the best cook) and follow the instructions. I used red wine instead of white and it added a deeper flavour. It went perfect with the leftovers from the beef roast I made on the weekend.
so glad you enjoyed! <3
I love au jus! can’t wait to give this recipe a try!
I love au jus, but never actually made it myself… I am really excited to be making it now. I have many plans for it!
I am making this now and I love it! Only thing I will add is rosemary because I love the flavor of it but otherwise this is a very good easy recipe to make! Thank you for sharing this!!!
great idea! 🙂
oh wow.
nice idea
Thank you so much for this recipe! I’ve used it several times now. Even my picky kid loves it. I can just buy roast beef sandwich meat and not have to make an entire roast which is awesome. I will sometimes use red cooking wine if I have it. But one thing I always add to it is a little bit of smoke flavor. I like to get the smoked salt and add a little bit of it to the onions, then I’ll add a little bit of liquid smoke to the broth. I love smoking flavors and this fits perfectly together!
Excellent recipe!
SO GLAD YOU ENJOY OUR AU JUS! <3
I made this sauce the day “after” Christmas using our leftover standing rib roast for “beef on wick” sandwiches. No au jour jackets left in grocery store when I sent my husband. We are originally from western NY where these sandwiches originated from. Since we now live in the south I have to improvise buying kaiser rolls doing egg wash on top and sprinkling with coarse salt and caraway seeds for the kimawick rolls then sticking in the oven for a few minutes . Great easy recipe! I will never use pkg again ( used “better then bouillon” for beef broth and chardonnay white wine.)
Thanks for sharing. I found a lot of interesting information here. A really good post, very thankful and hopeful that you will write many more posts like this one.
This looks AMAZING! I am looking forward to trying this:)
Have done this before, but never in occurred to me to start with caramelized onion and garlic! Smack my head 😆 … will be perfect for keeping my cooked burgers warm and not dried out before serving when doing large BBQ