Marianne Martinez
Au jus is a French term meaning 'with juice', and is a light sauce used to boost the flavour of roasted meats, like prime rib, or served alongside sandwiches like the French dip. While it is classically made from beef drippings, it can also be made without them. To make au jus with drippings, start with about 1 tablespoon of fat in a roasting pan over medium-high heat. Scrape the browned bits loose, as this is where the flavour is. Add 4 tablespoons of beef drippings, 4 tablespoons of red wine, 2 cups of low-sodium beef broth, and 1 tablespoon of Worcestershire sauce. Whisk the ingredients together, bring to a boil, and then simmer for 5 minutes. Serve warm.
| Characteristics | Values |
|---|---|
| Can you make au jus with drippings in a pan? | Yes |
| Can you make au jus without drippings in a pan? | Yes |
| What are drippings? | The crispy brown bits, fat, and juices leftover in the roasting pan after roasting beef |
| What is au jus? | A French term meaning "with juice"; a sauce or light gravy |
| What is au jus made of? | Beef drippings, beef stock, Worcestershire sauce, red wine, garlic, thyme, Dijon mustard, salt, pepper, and butter |
| Can you make vegetarian au jus? | Yes, by using vegetable broth instead of beef broth |
| How long does au jus last in the fridge? | 3-4 days |
| Can you freeze au jus? | Yes, for up to 6 months |
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What You'll Learn
Au jus with pan drippings
Au jus is a French term that means "with juice". It is a sauce that is classically made from beef drippings, specifically the crispy brown bits, fat, and juices left over in the roasting pan after cooking beef. However, it can also be made without the drippings.
To make au jus with pan drippings, start with about 1 tablespoon of fat. If your roast produced more than that, pour off the excess, and if it didn't produce enough, add some unsalted butter. Scrape up the browned bits from the bottom of the pan, as this is where a lot of the flavour is. Add 2 cups of beef broth, and if you want a thicker sauce, stir in a small amount of flour. You can also use corn starch or tapioca starch for a gluten-free version. For more flavour, add some red wine, Worcestershire sauce, garlic, thyme, rosemary, or Dijon mustard. Simmer the sauce, then season to taste with salt and pepper. Finally, strain the sauce through a fine mesh sieve to make it smooth, and serve.
If you don't have any pan drippings, you can use a packet mix, or make your own by using beef base with water, or beef broth with garlic powder, onion powder, and butter. You can also add soy sauce or Worcestershire sauce, and red wine for more depth of flavour.
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Au jus without pan drippings
Au jus is a French term meaning "with juice" and is a classic sauce used to boost the flavour of roasted meats, like prime rib, or served alongside sandwiches like the French dip. A classic au jus starts with meat drippings, but it can be made without them.
If you don't have any pan drippings, you can rely on ingredients like garlic, thyme, Dijon mustard, and Worcestershire sauce to give the sauce its rich body and umami flavour. You can also add red wine to your au jus. You don't need an expensive wine—something in the $5-$10 range is perfect for cooking. Look for something with a bit of body, like a cabernet sauvignon, pinot noir, or merlot.
Ingredients:
- Olive oil
- 1 clove of garlic, minced
- Fresh thyme leaves
- Smooth Dijon mustard
- Worcestershire sauce
- Beef broth (regular, low-sodium, or unsalted)
- Flour or corn starch (optional, for a thicker sauce)
- Salt and pepper, to taste
Instructions:
- Caramelize the onions in a small amount of olive oil. Add the 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 the beef broth and bring to a light boil.
- Reduce the heat and simmer for about 3 minutes.
- Strain the broth and then return it to the pot.
- If you want a thicker sauce, add flour or corn starch and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- For a smooth sauce, strain the au jus through a fine mesh strainer before serving.
You can also buy pre-made au jus concentrate or packaged mixes if you don't want to make it from scratch.
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Using beef broth and stock
Au jus is a French culinary term that means "with juice". It is a thin gravy made from the meat's juices and is used to enhance the flavour of meaty dishes.
To make au jus with beef broth and stock, you can follow the recipe below.
Ingredients:
- 4 tablespoons of unsalted butter or beef drippings
- 4 tablespoons of red wine
- 2 cups of low-sodium beef broth or beef stock
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- Salt and freshly cracked black pepper to taste
Instructions:
Place a medium saucepan on the stovetop over high heat. Once the saucepan is warm, add the butter or beef drippings, red wine, beef broth or stock, Worcestershire sauce, onion powder, and garlic powder. Whisk the ingredients together until they are well combined, and then bring the mixture to a boil.
Once the mixture reaches a boil, reduce the heat to medium-low and simmer for 5 minutes. After simmering, taste the mixture and add salt, pepper, onion powder, and/or garlic powder as desired. If your drippings contained any remnants from the beef, it is recommended to strain the au jus through a fine mesh sieve to achieve a smooth consistency before serving.
Tips:
- For a thicker and silkier sauce, add 2 tablespoons of unsalted butter while the au jus is simmering.
- For a huge flavour boost, add dried porcini mushrooms. You can add dried pieces or powder, but be sure to strain out the pieces before serving.
- If you don't have any Worcestershire sauce, soy sauce can be used as a substitute.
- Any sort of red wine will work for this recipe, but it is recommended to use a medium-bodied wine such as Cabernet Sauvignon, Merlot, or Pinot Noir.
Alternative Ingredients:
If you don't have access to all of the ingredients, there are some substitutions that can be made. Instead of using beef broth or stock, you can use beef bone broth or the juices from roast beef. You can also add fresh herbs such as rosemary, sage, or thyme for added flavour.
Au jus can be served warm with prime rib, French dip sandwiches, roast beef, or other desired meals.
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Adding wine, herbs and spices
Au jus is a French culinary term meaning "with juice". It is a delicious sauce that can be made with or without drippings. If you are making it with drippings, start with the right amount of fat. You need about 1 tablespoon of fat to make au jus. If your roast was lean, you can add some butter. Scrape the browned bits loose as the flavor of the drippings is locked in those browned bits on the bottom of the roasting pan. Loosen them with a wooden spoon so that their flavor can infuse the au jus.
If you are making au jus without drippings, you can add in some red wine, herbs, and spices. You don't need an expensive wine for the perfect au jus. In fact, a red in the $5-$10 range is more than perfect for cooking. It should be something you enjoy the taste of. You can use a medium-bodied red wine like a cabernet sauvignon, a merlot, or a pinot noir. Malbec or shiraz would also work but be careful not to choose something with too much body.
For herbs, you can use a sprig of fresh rosemary or thyme to add flavor. Fresh herbs are not always added into au jus, but they do add a lot of flavor. You can also add in garlic powder and onion powder. If you are using fresh garlic, mince 1 clove for this sauce. You can also add some black pepper.
To make the au jus, place a medium saucepan on the stovetop over high heat. When the saucepan is warm, add 4 tablespoons of red wine, 2 cups of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Whisk the ingredients together until they are incorporated, then bring the mixture to a boil. Once the mixture begins to boil, reduce the heat under the saucepan to medium-low. Simmer the mixture for 5 minutes. After 5 minutes, taste the mixture and add salt and pepper to taste. When satisfied with the flavor, transfer the jus into a serving container.
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Storing and reheating au jus
Au jus is a French sauce that can be made with or without drippings. It is typically used as a dipping sauce or drizzled over meat. Storing au jus in an airtight container in the refrigerator can make it last for up to 3 to 5 days. For longer storage, it can be frozen for up to 4 to 6 months. To reheat au jus, it can be heated in a covered saucepan over low heat or in a microwave-safe container in short intervals.
Storing Au Jus
Au jus can be stored in an airtight container in the refrigerator, where it will typically last for 3 to 5 days. It is important to use an airtight container to keep out contaminants and retain the sauce's flavour. The refrigerator temperature should be maintained at 40°F (4°C) or below.
For longer-term storage, au jus can be frozen. It should be allowed to cool completely before being stored in freezer-safe containers or heavy-duty freezer bags. It can be frozen in an ice cube tray and then transferred to a sealable plastic bag or airtight container. Frozen au jus can be stored for up to 4 to 6 months.
Reheating Au Jus
Au jus can be reheated on the stovetop or in the microwave. For stovetop reheating, pour the sauce into a saucepan and heat over low to medium heat, stirring occasionally to prevent sticking or burning. For microwave reheating, use a microwave-safe container and heat in short 20- to 30-second bursts, stirring until the desired temperature is reached.
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Frequently asked questions
Yes, you can make au jus with drippings in a pan. The drippings are those crispy brown bits, fat, and juices left over in the roasting pan after roasting beef.
To make au jus with drippings, you will need drippings, red wine, beef broth, and Worcestershire sauce. You can also add herbs like rosemary or thyme for added flavor.
To make au jus with drippings, start by placing a medium saucepan on the stovetop over high heat. Add 4 tablespoons of beef drippings, 4 tablespoons of red wine, 2 cups of low-sodium beef broth, and 1 tablespoon of Worcestershire sauce to the saucepan. Whisk the ingredients together, bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Finally, season with salt and pepper to taste and serve warm.
Yes, you can make au jus without drippings. If you don't have any drippings, you can use unsalted butter instead. You can also use a packaged mix or concentrate, or simply rely on the robust flavors of thyme, Dijon mustard, garlic, and Worcestershire sauce.
Au jus is a French term meaning "with juice." It is a classic French sauce used to boost the flavor of roasted meats, like prime rib, or served alongside sandwiches like the French dip. It is similar to gravy but thinner and lighter in consistency.
