The au jus recipe is a simple but tasty sauce used with roasted meats, most often roast beef. The word “au jus” is French for “with juice,” and the sauce is prepared from the natural liquids generated during the roasting process. This savory sauce complements the flavor of the meat and offers an enjoyable end to the meal. Try our more authentic sauces recipes on cookcraving
To begin making au jus, gather the drippings from the roasted meat. These liquids, which are often found in the pan where the meat was cooked, are brimming with complete, meaty tastes. The final au jus is often served alongside the roasted meat in a gravy boat or small bowl, giving a delightful dipping or drizzling sauce. This rich and savory au jus recipe may be prepared with or without drippings! It goes well with my quick-pot roast. So much flavor, quick and simple with a handful of ingredients.
You will need a handful of ingredients.
- Beef broth: The sauce’s foundation is beef broth. It complements the roasted meat with a delicious and meaty flavor.
- Butter or meat liquids: Butter gives the sauce depth and taste. If you have leftover roasted beef drippings, combine them with butter to improve the richness of the sauce with the meat’s liquids.
- Worcestershire sauce adds umami and richness to the sauce. If you like a distinct savory note, you may substitute soy sauce.
- Flour: It contributes to the sauce’s somewhat thicker texture. This is added at the completion of the cooking process and must be thoroughly blended to prevent lumps.
- Red wine: Red wine provides rich and strong flavors to the au jus. The inherent acidity of red wine supports the richness of the au jus’s meat drippings and butter. This harmony is necessary for a tasty and harmonic sauce.
- Garlic and onion powder: Provide a mild, fragrant flavor to the sauce. This is optional, and the quantities may be adjusted to suit your tastes.
- Seasoning is essential for balancing and enhancing tastes. Depending on your taste, adjust the salt and black pepper.
How do I make au jus sauce?
1. In a pan, melt the butter and/or drippings. If you’re using flour, onion, and garlic powder, add that now and cook for three minutes.
2. Then, pour in the beef broth until everything is combined.
3. Mix the red wine into the mixture thoroughly. The mixture will most likely turn purple and sticky. Cook for another 2 minutes over medium-high heat, or until the strong alcohol scent fades away.
4. Stir in the Worcestershire sauce, season with salt, and pepper to taste.
5. Bring to a boil and enjoy right away. Lastly, add the flour to the sauce; it works as a thickening agent.
Au Jus serving ideas
Au jus recipe is a flexible and tasty sauce that goes well with a variety of roasted meats, especially beef. Here I will suggest some ideas for how to serve au jus:
- Serve with au jus and a well-cooked prime rib and pot roast. The au jus’s deep flavor enhances the meaty richness of the prime rib.
- Sandwiches made with roast beef: Before organizing sandwiches, dip thinly sliced roast beef in au jus. On the other hand, offer the au jus as a dipping sauce on the side.
- Serve au jus sauce with French dip sandwiches.
- Au jus isn’t only for cattle; test it with lamb roast for a delectable combination. The sauce’s flavorful overtones complement the natural tastes of lamb.
- Au jus is also commonly paired with hog roast; however, it is not as customary. The sauce’s savory flavor enhances the flavor of the meat.
- Use au jus instead of regular gravy to enhance the taste of mashed potatoes. Spoon it over the potatoes for a flavorful and delicious side dish.
- Veggies: Pour au jus over roasted veggies like carrots or Brussels sprouts to add flavor. You can also serve with sauteed vegetables.
Tips and tricks
Here, I will suggest some important tips on how to make a perfect, flavorful au jus.
- Make Your Own Broth: Utilize homemade beef broth if possible for a deeper, more genuine flavor. However, high-quality store-bought broth also works nicely.
- Gather Flavorful Drippings: Collect delicious drippings from the meat for the greatest au jus. This can be carried out by roasting the meat on a rack, allowing the juices to drop into the pan.
- To add richness, add butter. Texture with a tablespoon of butter for extra depth and a glossy sheen. Although it provides a nice texture,.
- Make-ahead: Make the au jus ahead of time and reheat as required. As the sauce rests, the flavors frequently enhance.
- Tips for Reheating: Reheat the au jus slowly over low heat. To alter the consistency, you may need to add a little water or broth.
- Serve hot: When serving, keep the au jus warm. Using a gravy boat or a tiny pitcher, guests can easily pour or dip.
FAQs about au jus sauce
1. What exactly does “au jus” mean?
“Au jus” is a French cooking word that means “with juice.” It is a sauce created from the natural fluids of cooked meat that is frequently used as a savory complement.
2. What kinds of meats are usually served with au jus sauce?
Au jus sauce is frequently served with roasted meats, especially beef. It complements prime rib, roast beef, French dip sandwiches, and beef tenderloin. It may, however, be used with different meats, like lamb or pig. Otherwise, you can pair au jus with veggies like carrots, Brussels sprouts, and mashed potatoes.
3. Is red wine required in au jus sauce?
In the au jus sauce, red wine is optional. It can provide depth and richness to the flavor, but it is not required to produce a wonderful au jus. If you don’t want to use wine, use more broth and adjust the spices as needed.
4. Can I use au jus sauce for dipping purposes other than meat?
While it is generally served with meat, there is opportunity for experimentation. You may experiment with using au jus as a dipping sauce for veggies, bread, or even pouring it over side dishes like mashed potatoes or rice.
5. What are some versions of au jus sauce?
Au jus recipe Variations include adding red wine, using various herbs and spices, including onions or garlic powder, or gently thickening the sauce with a roux or cornstarch slurry. These modifications can offer new flavors and textures to the basic au jus.
6. What should I do with leftover au jus sauce?
Let the au jus cool completely before keeping it in an airtight jar. Chill for a few days before serving, or freeze for longer-lasting storage. Gently reheat on the stove, adjusting the gravy with a splash of water or broth if necessary.
Au Jus Recipe
Equipment
- 1 saucepan is used to combining the drippings and other ingredients
- 1 Spoon for mixing the items
Ingredients
- 2 tablespoons butter or beef drippings
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce or soy sauce
- 1/4 cup red wine (optional)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 tablespoon all-purpose flour
- salt and ground black pepper to taste
Instructions
- Melt the butter and/or drippings in a saucepan. Add onion powder, garlic powder, sprinkle flour and cook for three minutes.
- Stir in the beef broth until thoroughly mixed.
- Mix the red wine into the mixture thoroughly. The mixture will most likely turn purple and sticky. Cook for another 2 minutes over medium-high heat, or until the strong alcohol scent fades away.
- Stir in the Worcestershire sauce and season to taste with salt and pepper.
- Bring to a boil adding the flour to the sauce works as a thickening agent.
- Serve and enjoy with prime rib, roast beef or French deep.
