How to Make Delicious Au Jus for Roast Beef

Au jus (pronounced “oh-zhoo”) is a classic French sauce that is commonly served with roast beef French dip sandwiches, and other beef dishes. Perfect au jus has a rich concentrated beef flavor that enhances the flavor of the meat it accompanies. While you can buy pre-made au jus, making it from scratch is simple and allows you to control the ingredients. This article will explain how to make flavorful au jus two different ways – with and without beef drippings.

Ingredients Needed

The ingredients needed to make au jus are simple

• Beef drippings (fat/juices left in pan after cooking roast beef) or butter
• Beef stock or broth
• Red wine or balsamic vinegar
• Worcestershire sauce
• Herbs and spices like garlic, onion, thyme, rosemary, black pepper

If you don’t have drippings, you can use butter instead to provide richness and texture. The drippings or butter provide a meaty flavor. Beef stock gives body and more beef taste. Red wine adds depth of flavor and acidity to balance out the richness. Worcestershire sauce provides umami flavor. Herbs and spices round out the flavors.

How to Make Au Jus with Drippings

Making au jus with drippings from a roast is the traditional method. Here are the simple steps:

• After removing roasted meat from pan, pour or spoon off drippings into a measuring cup. Remove any burnt bits. You want around 1/2 cup of drippings.

• Add drippings to saucepan and heat over medium heat

• Add 1-2 cups beef broth and 1/4 cup red wine. Stir to combine.

• Add Worcestershire sauce, 1 tsp minced garlic, 1/2 tsp dried thyme, and several grinds of black pepper.

• Bring to a boil then reduce heat and simmer 15-20 minutes until reduced by half.

• Taste and adjust seasoning with salt, pepper, or more Worcestershire sauce if needed.

• Strain out any bits through a fine mesh strainer.

• Serve au jus warm over sliced roast beef.

The drippings provide tons of concentrated roasted beef flavor. Simmering reduces the au jus so it becomes rich and thick. Straining gives a silky texture. Feel free to add other herbs like rosemary or onions too.

How to Make Au Jus without Drippings

You can still make flavorful au jus even if you don’t have drippings on hand. The trick is to use butter and amp up the umami flavor with Worcestershire and spices.

• Melt 1/4 cup butter in saucepan over medium heat.

• Add 2 cups beef broth, 1/4 cup red wine or balsamic vinegar, and Worcestershire sauce.

• Whisk in 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried thyme, and pepper.

• Simmer 15 minutes until reduced and thickened slightly.

• Taste and adjust seasoning as needed.

• Strain out any bits.

• Stir and serve warm over sliced roast beef.

The butter provides richness to make up for the lack of drippings. Dried onion and garlic powders provide a background depth of flavor. Worcestershire sauce amps up the savory umami taste.

Tips for the Best Homemade Au Jus

• Use a good quality low-sodium beef broth for the most flavor. Homemade beef bone broth is ideal.

• Mix drippings with butter if you don’t have enough drippings on their own.

• Add an acidic component like red wine, balsamic, or lemon juice to brighten the flavor.

• Fresh herbs like thyme, rosemary, and parsley add nice nuance but aren’t strictly necessary.

• Simmering for 15-20 minutes concentrates the sauce by reducing excess liquid.

• Whisk occasionally to prevent sticking and burning on the bottom.

• Straining results in a silky smooth texture without burnt bits.

• If the au jus seems too thin, mix 1 Tbsp cornstarch with 1 Tbsp water and stir in at the end to thicken.

• Salt and Worcestershire sauce can be added to taste at the end to adjust seasoning.

• For convenience, au jus can be made 1-2 days in advance and reheated to serve.

With these simple tips, you can make restaurant-quality au jus at home as the perfect accompaniment for your roast beef. Drizzle it over sliced beef or serve it alongside for dipping. Homemade au jus takes your Sunday roast to the next level!

Frequently Asked Questions

How is au jus different from gravy?

While gravy starts with a roux to thicken it, au jus is a thinner, more concentrated sauce without flour added. Au jus highlights the natural juices and flavors of the beef drippings or stock.

Can you freeze au jus?

Yes, au jus freezes well for 3-6 months. Let it cool completely then transfer to freezer bags or containers. Thaw in the refrigerator before reheating to serve.

What can I use au jus for besides roast beef?

Delicious au jus pairs well with any beef dish – French dip sandwiches, hamburgers, meatloaf, beef stew, etc. You can also use it to enhance the flavor of chicken, pork, or veggie dishes.

Does au jus need to be made with red wine?

No, you can omit the red wine. Replace it with more beef stock or try balsamic vinegar. The red wine adds extra flavor but isn’t essential.

How long does homemade au jus last in the fridge?

Properly stored in an airtight container, homemade au jus will last 3-4 days in the refrigerator. Reheat gently before serving.

Making your own au jus from scratch gives you control over the ingredients resulting in the perfect flavor. Both versions – with and without drippings – produce a delicious sauce to elevate your roasted beef. Once you learn how easy it is to put together a flavorful au jus at home, you’ll never go back to buying it pre-made again. Your family and dinner guests will be impressed with your culinary skills.