How to Make Au Jus
The best au jus sauces are filled with rich umami flavors that cling to dishes, adding flavor and moisture.
Learning how to make an au jus sauce is a simple way to elevate roast beef, prime rib, and French dips.
This au jus recipe is designed to be simple to make at home and taste so good you’ll want to slurp down whatever’s left at the end of dinner.
What is Au Jus Sauce
Au jus is a French culinary term that means “with juice” and generally refers to a light sauce made with the juices from a roast. The roast can be chicken, beef, veal, or other cut of meat.
In American cuisine, the term has come to refer to a light dipping sauce served on the side of French dip sandwiches, prime rib, and other beef dishes.
The difference between au jus and gravy is that au jus should have a dark, almost translucent appearance and is used for dipping, while gravy is a thickened sauce that is usually served over the top of a dish. Here is a dynamite recipe for Savory Beef Gravy.
How to Make Beef Au Jus
The two most common methods for making au jus are to use beef broth or stock as a base that is enhanced by additional ingredients or to use the beef drippings from a roast.
This au jus recipe focuses on enhancing and deepening the flavors in a simple beef broth. The difference between the broth by itself and a fully formed au jus is the difference between a painting and a blank canvas.
This simple beef au jus can be made in advance or while a roast is cooking. It is ideal for serving with French dips and other roast beef sandwiches.
Making Homemade Au Jus with Beef Broth
To build layers of flavor in the sauce, start by sautéeing white onion and garlic over low heat in butter until the onion starts to turn translucent. The onion and garlic combination creates a foundation for the other flavors.
Add in the beef broth and red wine. Using a low-sodium or sodium-free broth prevents the sauce from becoming salty as it reduces. Use an everyday red wine that complements the dish it is being served with.
The best homemade au jus sauces have a deep, savory flavor that is enhanced by adding a couple of tablespoons of Worcestershire sauce and soy sauce.
To heighten the sauce’s umami flavors, add a quarter teaspoon of Umami Powder and MSG Seasoning. The combination of the two multiplies the amount of umami in the sauce. To learn how these ingredients work together to multiply the flavors in the au jus, read Everything You Need to Know About Umami.
The secret to the best au jus is to reduce the sauce enough so it clings to the meat as it’s dipped but still has enough fluidity that it drips.
To bring everything together, let the au jus simmer for 20 minutes. Once the onions and garlic have been strained, the au jus is ready to serve. Serve the au jus in small shallow bowls that are wide enough for dipping. The onions, which are delicious after their short bath, can be added to sandwiches, used as a topping, or as an ingredient in other dishes.
Using the ingredients in this au jus recipe is a more natural way to develop the sauce than using an au jus seasoning mix, which can include things like corn syrup, hydrolyzed corn gluten, and caramel color.
Au jus can be made several days in advance and will keep in the fridge for a week. It can also be frozen in ice cube trays and stored in a freezer safe container for up to six months.
How to Make Au Jus Sauce with Beef Drippings
The simplest way to make au jus with drippings is to remove the roast and any cooking liquid when it’s finished and deglaze the bottom of the pan with a cup of broth. Make sure to scrape any browned bits from the bottom of the pan.
Combine the beef drippings with the liquid used to deglaze the pan and substitute it for the broth in the recipe below. The mixture should be tasted before it’s added to the onions to make sure it’s not overly salty or has any off putting flavors.
- Delicious Recipes for Beef Roasts – Find something delicious for dinner with our favorite recipes for beef roasts.
- Prime, Choice, Select Understanding USDA Beef Grades – Learn how the USDA’s grading system works to ensure you pick the right steak or roast for every occasion.
- The Complete Guide to Beef Roasts – Learn everything you need to know about beef roasts. From chuck roast to top round, learn how to pick and cook the best cut of beef for every occasion.
Dishes to pair with au jus
A tasty au jus can be paired with any dish where the beef’s natural flavors are on display. It can also be served with French dip sandwiches and used to deepen the flavors in soups and stews.
French Dip Sandwich – What makes a French dip sandwich so delicious is the combination of crusty bread, tender beef, melty cheese, and savory au jus.
Prime Rib – The reason so many restaurants serve prime rib with au jus and horseradish every Saturday night is because this classic is a near perfect combination of flavor and texture.
Slow Roasted Tender Roast Beef – This classic roast beef recipe uses fresh rosemary and garlic to create tender slices of beef.
Sous Vide Roast Beef – Sous vide is a simple way to cook perfectly medium rare beef that is tender and juicy.
Grilled Ribeye Steak – A simple way to elevate grilled ribeyes to another level is to serve a small bowl of au jus on the side of a perfectly medium rare steak.
Au Jus Recipe
Ingredients
- 1 1/2 cups beef broth, Use low-sodium or sodium-free
- 1/2 cup red wine
- 1/2 cup white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tbsp butter
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1/4 tsp MSG Seasoning
- 1/4 tsp umami powder
Instructions
- In a medium saucepan, saute the onion and garlic in the butter for a few minutes until the onion starts to turn translucent.1/2 cup white onion, 2 cloves garlic, 1 tbsp butter
- Add the beef broth, red wine, soy sauce, Worcestershire sauce, MSG seasoning, and umami powder.1 1/2 cups beef broth, 1/2 cup red wine, 2 tbsp soy sauce, 2 tbsp Worcestershire sauce, 1/4 tsp MSG Seasoning, 1/4 tsp umami powder
- Simmer the au jus over low heat for 20 minutes.
- Strain and serve in small bowls for dipping.
Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
More Info About Mark Hinds
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Ingredients:
- Beef
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- Beef Roast
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- Garlic
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- Soy Sauce
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- White Onion
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- Worcestershire Sauce
Cuisines:
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