AU JUS RECIPE
This classic au jus is a rich, flavorful beef dipping sauce made from pan drippings and simple seasonings. Perfect for prime rib, roast beef, or French dip sandwiches, it adds a savory, mouthwatering touch to any meal.
Ingredients
- 2 cups beef broth preferably low sodium
- ½ cup pan drippings from roast beef or prime rib
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce optional, for color and depth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water optional, for thickening
Instructions
Collect Drippings:
- After roasting beef, pour pan drippings into a bowl and skim off excess fat.
Combine Ingredients:
- In a saucepan, combine beef broth, pan drippings, Worcestershire sauce, soy sauce, garlic powder, and onion powder.
Simmer:
- Heat over medium heat until simmering, stirring occasionally.
Thicken (Optional):
- If you prefer a slightly thicker au jus, whisk in the cornstarch slurry and cook for 1–2 minutes until thickened.
Season:
- Taste and add salt and pepper as needed.
Serve:
- Serve hot alongside prime rib, roast beef, or use as a dipping sauce for sandwiches.
Notes
- Make Ahead: Prepare au jus while roasting beef. It can be kept warm or reheated gently before serving.
- Customizing the Flavor: Add fresh herbs like thyme or rosemary for an herbal note, or a splash of red wine for depth.
- Serving Suggestions: Perfect for dipping French dip sandwiches, drizzling over prime rib, or roasted meats.
- Allergy-Friendly Options: Ensure beef broth and Worcestershire sauce are gluten-free if needed.
- Storage Tips: Store leftover au jus in an airtight container in the fridge for up to 3 days. Reheat gently.