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!
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
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
D Mullen says
Amazing recipe! No fat. Better than any packaged At ju.
Kristen Ouellette says
Made this for a roast that I already cooked.
This au jus is amazing! I sent it to my sister and raved about it’s flavour.
April Woods says
So glad you enjoyed! Yay!
Annette says
I made this for french dip sandwiches tonight using beef bone broth I made and had frozen. I used the onions and garlic that were strained out of the broth on the sandwiches too. My husband said it was the best au jus he had ever had. Loved that it was so low salt. Thank you, it was easy and a keeper.
April Woods says
so so glad you enjoyed it!
Tawnya says
Thank you for a quick solution! I think it smells divine and tastes great! My husband is seriously picky so we shall see what he thinks, I’m not going to say anything aboutmakingitand see what happens ( I guarantee he will notice) he is a super taster! Drives me crazy, but has helped me become a better wanna be chef💗
William Charles says
Thank you so much for this recipe, it sounds like it’s going to be a good one. I am on a gluten free diet and I came upon this site doing a search for a way to thicken au jus with tapioca flour.
I saw that you mentioned using the tapioca flour in this recipe, but now I have to back page a couple of times to find your mention of this flour as it isn’t included in the “print” version as listed here. Maybe there can be a revision to the print version so that others seeking a gluten free thickened sauce will be able to take advantage of your fine creation.
Thanks again
April Woods says
great tip, i will do that now! so glad you enjoyed our au jus recipe! 🙂
Christene says
Can I make this up early and keep it in the fridge?
April Woods says
Definitely! You can also keep it in the freezer for several months 🙂
Peter says
This recipe works quite well but probably needs to be adjusted for taste; I used less Worcestershire than recommended but also reduced the au jus by close to half to intensify the broth flavor. A dollop of red wine near the end seemed to round it out nicely.
Carol Schwarz says
This was my 1st time making Au Jus ever. I followed the recipe, (with the exception of just a little more garlic) right up until I decided not to strain away all the goodness and used my immersion blender instead. I still had to strain a little, but seriously, OMG. This was absolutely 100% delicious and so easy. Thank you so much for sharing your recipe!!!
Gary WALSH says
Would really like to see amounts
April Woods says
just scroll down to the printable recipe card 🙂
Kristin says
Is it completely necessary to use red onion?
April Woods says
i haven’t tried without the red onion, sorry.
Heather says
Usually use the packet Au Jus but realized I was out last minute. Hubs was making his famous weird-ass chili & roast beef burritos from his childhood (sounds gross, actually super delish!) and he puts the fresh sliced roast beef in it to simmer for a while. This was the perfect sub in a pinch. We both liked it so much I think we’ve found a new fav and plan to make a large batch and make meal size packs for the freezer.
Incidentally, I didn’t have red onion and used a Walla Walla sweet (YUM) instead AND didn’t have Worcestershire either ( I know I need to get it together!) and subbed a half teaspoon of Kitchen Bouquet. Worked like a charm and tasted great. So glad I came across your recipe evening if I had to make a couple of modifications. Got to make due with what you have in the moment. 🙂
Jennifer says
No. I always use yellow
Sarah says
Delicious!
Melissa says
I made this for an eye-of-round roast. It was fabulous!!!! I really love the McCormick package kind or rather, loved but this beats that hands down 🙂
RICHARD HALE says
I think one reason this recipe for “no-drippings” au jus is popular is because of the popularity of “reverse sear” roasts…they don’t drip! So no pan gravy au jus. This is a great substitute.
JAN SAKAMOTO says
WOW! I decided to roast a Prime Rib for both Christmas 2020. This Au just was so good, I made it again for New Years. My son’s face went “Wow!”. It made the whole dinner fantastic.
April Woods says
So glad you enjoyed!
Desiree says
By far the best aujus sauce I’ve had. Doesn’t rake to much time either!
Beth says
I just made this tonight! AMAZING! SOOOO GOOD! I have searched and searched for an au jus sauce! Thank you!
Mary Spence says
can you omit the red wine if so should I substitute it with more broth? Not a wine drinker so i don’t have any wine.
Thank You
Lou says
I made this to go with our steak sandwiches; turned out pretty good. Will make again. I pan fried my onions, set aside, then did the peppers, set aside, then the meat (used tenderloin), set aside. I then followed the recipe using the same pan for the au jus, strained, and built up my sandwiches. I added1 tsp liquid beef oxo because the au just needed more flavour. That did the trick.