An au jus recipe is the secret weapon behind every juicy roast beef or prime rib dinner. This classic French-inspired sauce translates to “with juice,” and it’s essentially a thin, savory gravy made from the natural drippings of roasted meat. Unlike thick gravies, au jus is light yet intensely flavorful, perfect for dipping or drizzling. Whether you’re making a holiday roast or just want to elevate your weeknight dinner, this easy homemade au jus recipe will add gourmet flair to your meal in minutes.
Ingredients
Here’s what you’ll need to make a delicious homemade au jus recipe:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (optional for slight thickening)
- 2 cups beef broth or beef stock (preferably low-sodium)
- 1/2 cup red wine (optional, adds depth of flavor)
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 small shallot, finely chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- Roast beef drippings (if available, about 2–3 tablespoons)
Step-by-Step Instructions
- Collect the drippings:
After roasting your beef, pour the pan drippings into a measuring cup. Let the fat rise to the top and skim most of it off, leaving about a tablespoon for flavor. - Sauté aromatics:
In a medium saucepan, melt butter over medium heat. Add minced garlic and shallots, sautéing until fragrant and lightly golden, about 2 minutes. - Deglaze the pan:
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly. - Add broth and seasonings:
Stir in beef broth, Worcestershire sauce, thyme, and the reserved drippings. Bring to a gentle boil. - Thicken (optional):
For a slightly thicker au jus, whisk in flour until smooth, then simmer for another 5 minutes until slightly reduced. - Season and strain:
Taste and adjust salt and pepper as needed. Strain the sauce through a fine mesh sieve for a smooth texture. - Serve warm:
Pour your freshly made au jus into a gravy boat and serve alongside roast beef or prime rib.
Nutrition Facts
| Nutrient | Amount per Serving |
| Calories | 60 kcal |
| Protein | 2 g |
| Carbohydrates | 3 g |
| Fat | 4 g |
| Fiber | 0 g |
(Values are approximate and may vary depending on ingredients used.)
Tips & Variations
- Make it gluten-free: Skip the flour and use cornstarch slurry or arrowroot powder to thicken the sauce slightly.
- Use chicken or vegetable broth: For a lighter version, swap beef broth with chicken or vegetable stock.
- Boost the flavor: Add a splash of soy sauce or balsamic vinegar for umami depth.
- Make ahead: You can store au jus in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.
- No wine? Substitute with extra broth or a tablespoon of balsamic vinegar for acidity.
Serving Suggestions
This au jus recipe pairs perfectly with:
- Prime rib or roast beef: Drizzle it over slices for extra moisture and flavor.
- French dip sandwiches: Dip your sandwich in warm au jus for a restaurant-quality meal.
- Mashed potatoes or Yorkshire pudding: Use it as a light gravy alternative.
- Steak or meatloaf: A great way to elevate everyday meals.
FAQs
1. What is the difference between au jus and gravy?
Gravy is typically thickened with flour or cornstarch, while au jus is a thinner, more natural beef sauce made from pan drippings and broth.
2. Can I make au jus without drippings?
Yes! Just use beef broth, Worcestershire sauce, and herbs for a flavorful alternative even if you don’t have roast drippings.
3. How long does au jus last in the fridge?
Store leftover au jus in a sealed container for up to 3 days. Reheat gently on the stove before serving.
4. Can I freeze au jus?
Absolutely. Freeze it in small portions or ice cube trays for quick use later. It keeps for up to 3 months.
Conclusion
This easy au jus recipe proves that you don’t need fancy ingredients to create a restaurant-quality sauce at home. With just a few simple steps, you’ll have a rich, flavorful dip or drizzle that enhances any roast beef, steak, or sandwich. Keep this recipe in your collection — it’s the perfect finishing touch for any meat lover’s meal.
