Au jus sauce is the classic French-inspired accompaniment that enhances roast beef and prime rib dishes with its rich, savory flavor. Made from the drippings of the meat combined with flavorful broth, this simple sauce elevates any beef roast to a restaurant-quality meal. Learning how to make au jus at home ensures you get a delicious, natural gravy that complements your meat perfectly every time.
Ingredients
- 2 cups beef broth (preferably low sodium) or beef stock
- 1 cup pan drippings from roast beef (including juices and fat)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (optional, for depth)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- After roasting your beef, transfer the meat to a cutting board and tent with aluminum foil. Carefully pour the pan drippings through a fine-mesh sieve into a heatproof bowl to separate the fat from the juices. Reserve the juices and discard or skim off excess fat.
- In a saucepan over medium heat, add the pan drippings along with the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
- Pour in the beef broth or stock, stirring to combine with the drippings and aromatics. Add Worcestershire sauce, soy sauce (if using), and thyme. Bring the mixture to a gentle simmer.
- Simmer uncovered for about 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly. Taste and adjust seasoning with salt and pepper as needed.
- If you prefer a thicker au jus, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Remove from heat.
- Strain the sauce through a fine sieve into a serving bowl or gravy boat to ensure a smooth consistency. Serve hot alongside your sliced roast beef.
Tips
- Use quality broth or stock: Homemade or store-bought low-sodium beef broth yields the best flavor. Adjust salt levels accordingly.
- Skim the fat: For a cleaner, more refined sauce, skim or spoon off excess fat from the pan drippings before adding liquids.
- Enhance flavor with aromatics: Adding a sprig of rosemary or a bay leaf during simmering can deepen the flavor, but remove before serving.
- Storing leftovers: Au jus can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Serving Suggestions
Serve au jus as a dipping sauce alongside prime rib, roast beef sandwiches, or any roasted beef dish. It also pairs beautifully with sautéed vegetables or mashed potatoes, adding a savory depth to your meal. For an elegant presentation, pour the warm sauce over sliced beef just before serving.
Variations
For a different flavor profile, consider adding a splash of red wine or a teaspoon of Dijon mustard during simmering. You can also infuse the sauce with herbs like rosemary or parsley for freshness. Vegetarian versions can be made using mushroom broth and sautéed mushrooms to mimic the umami flavor of beef drippings.
Storage and Reheating
Leftover au jus can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened, add a small splash of beef broth or water to loosen it. Avoid microwaving for extended periods to prevent overcooking or separation. For best results, reheat only what you plan to serve to maintain flavor and consistency.
Frequently Asked Questions
Can I make au jus ahead of time?
Yes, you can prepare au jus up to 24 hours in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove before serving. Just give it a quick stir and adjust seasoning if needed.
What is the difference between au jus and gravy?
Au jus is a thin, flavorful broth made from meat drippings and broth, served as a dipping sauce or light accompaniment. Gravy, on the other hand, is typically thickened with flour or cornstarch and has a creamier consistency. Au jus is more delicate and highlights the natural flavors of the meat.
Can I use chicken or vegetable broth instead?
While traditional au jus is beef-based, you can substitute chicken or vegetable broth if you prefer or need a vegetarian option. Keep in mind that the flavor will be different, but with added seasonings like herbs and umami-rich ingredients, it can still be delicious.
How do I prevent my au jus from becoming greasy or oily?
Skim off excess fat from the pan drippings after roasting and before simmering. Using a fat separator or chilling the drippings briefly to solidify the fat makes this easier. Removing the fat ensures a cleaner, more refined sauce.
Can I freeze au jus?
Yes, you can freeze au jus in an airtight container for up to 2 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove. Be aware that freezing may slightly alter the texture, but the flavor remains intact.
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