Au Jus Recipe
Deglazing the roasting pan pulls up every bit of browned fond left behind by the roast, and simmering that fond with beef broth and a splash of wine concentrates it into a thin, deeply savory dipping sauce without needing flour or cornstarch to thicken it.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 6
Ingredients
- 2 tbsp pan drippings from a beef roast (or unsalted butter)
- 1/2 cup dry red wine
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 cloves garlic cloves, smashed
- 2 sprigs fresh thyme sprigs
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
Nutrition per serving
- Calories
- 52
- Protein
- 1g
- Carbs
- 2g
- Fat
- 4g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1If working from a roast, pour off and discard all but about 2 tablespoons of fat from the roasting pan, leaving the browned bits stuck to the bottom. If starting from scratch, melt the butter in a saucepan over medium heat instead.
- 2Set the roasting pan directly over one or two burners on medium heat (or use the saucepan). Pour in the red wine and scrape the bottom firmly with a wooden spoon to release all the browned fond.
- 3Add the beef broth, Worcestershire sauce, garlic, thyme sprigs, and black pepper. Bring to a simmer.
- 4Let the mixture simmer uncovered for 10-12 minutes, until reduced by about a third and lightly thickened by the concentrated drippings, not by any starch.
- 5Strain the jus through a fine-mesh sieve into a clean saucepan or gravy boat, pressing on the solids to extract the liquid, then discard the garlic and thyme.
- 6Taste and season with salt as needed, then serve hot alongside sliced beef or French dip sandwiches for dipping.
Tips & variations
- For the deepest flavor, make this right after roasting beef, prime rib and roast beef both leave a well-browned pan that does most of the work for you.
- No pan drippings on hand? Butter plus a beef bouillon cube dissolved in the broth gets close, though the flavor will be a touch flatter.
- A splash of soy sauce in place of some of the salt adds color and umami without making the jus taste like soy sauce.
- For a slightly thicker, gravy-like consistency, whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) during the last 2 minutes of simmering.
Storage & reheating
Refrigerate cooled jus in an airtight container for up to 4 days. Reheat gently in a small saucepan over low heat, whisking occasionally, or in 20-second microwave bursts. Freeze in an ice cube tray for individual portions that keep for up to 3 months; thaw and reheat directly in a saucepan.
Tips from the Tulo kitchen
- Use low-sodium broth, since simmering the jus down concentrates the salt along with everything else, and it's much easier to add more salt at the end than to fix an over-salted batch.
- If the roasting pan is too large to fit over a burner, scrape the fond into a saucepan with a little of the broth instead of trying to deglaze the whole pan directly.
FAQ
What's the difference between au jus and gravy?
Au jus is a thin, unthickened sauce made from pan drippings and broth, while gravy is thickened with flour or cornstarch and has a much heavier, coating consistency.
Can I make au jus without a roast?
Yes. Use butter in place of drippings and lean on a good beef broth and a splash of Worcestershire sauce for depth, though it won't have quite as much roasted flavor as jus made from actual pan drippings.
What do you serve au jus with?
It's most commonly served alongside French dip sandwiches for dipping and poured over sliced prime rib or roast beef, but it also works spooned over mashed potatoes or rice.
Can I make au jus ahead of time?
Yes. It keeps well in the refrigerator for up to 4 days; reheat gently on the stovetop and whisk before serving since some separation can occur as it cools.
