Would you like to save this?
We'll email this post to you, so you can come back to it later!
Au Jus Recipe
Rich, savory au jus adds that extra sparkle to your roast beef dinner—simple, quick, and irresistibly meaty.
Au jus—French for “with juice”—is that flavorful, thin gravy made from beef drippings and broth, perfect to spoon over slices of perfectly roasted beef. I first fell in love with homemade au jus during holiday dinners, when Grandma’s golden roast emerged steaming with drippy juices. Unlike thick gravies, this Au Jus Recipe brings a lighter touch—no floury roux needed, so it’s gluten-friendly and naturally low in calories. You know what? A quick homemade version beats those packet mixes any day. Honestly, nothing beats the aroma of beef juices simmering with garlic and wine. I often serve this at winter gatherings, letting guests dunk warm dinner rolls or tender roast slices for pure comfort. Plus, making au jus at home means you control the salt, herbs, and richness—a customizable gravy that brightens any roast.
Why You’ll Love This Recipe
- From pan to plate in just 15 minutes—serious speed for busy nights.
- No thickening agents—naturally smooth, without any flour or cornstarch.
- Gluten-friendly and naturally lean—perfect if you’re watching carbs or calories.
- Customizable seasoning—tweak herbs, pepper, or even add a splash of wine.
- Amazingly versatile—use with sandwiches, Yorkshire puddings, or over meatloaf.
- Minimal cleanup—just one saucepan and a strainer, and you’re done.
- Great for meal prep—makes extra for lunches, soups, or stews later.
- Elevates any roast beef or prime rib—restaurant-quality gravy in your own kitchen.
Ingredients
- 2 cups beef broth (homemade or low-sodium store-bought, like Swanson)
- 1 cup reserved roast beef drippings, skimmed of large fat clumps
- 1/4 cup dry red wine (optional; Merlot or Burgundy work well)
- 2 garlic cloves, crushed (or 1/2 teaspoon garlic powder)
- 1 tablespoon Worcestershire sauce (Lea & Perrins recommended)
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon onion powder (for depth, or 1 small shallot minced)
- Salt and freshly ground black pepper, to taste
- (Substitutions: use veal demi-glace for richer texture; swap rosemary for thyme or sage)
Directions
- Collect the drippings: After roasting beef, pour pan juices through a fine-mesh strainer into a bowl—skip any solids or large fat bits. (Tip: chill briefly so fat rises for easy removal.)
- Warm up the pan: Place your roasting pan or a medium saucepan over medium heat; swirl in drippings to loosen any browned bits stuck on the bottom. That fond is flavor gold.
- Add aromatics: Toss in crushed garlic (or shallots), cook for 30 seconds until fragrant—don’t let it brown or it’ll taste bitter.
- Deglaze and combine: Pour in red wine (if using), scraping up all those caramelized bits. Let it bubble for a minute, then stir in beef broth, Worcestershire, rosemary, and onion powder.
- Simmer gently: Turn heat to low and let the jus barely tickle at the edges, about 8–10 minutes, until slightly reduced—an easy swirl in the pan should thicken it a bit.
- Season gradually: Taste early. Add salt and pepper in small increments—remember, broth and Worcestershire add saltiness.
- Strain and serve: For a silky finish, pour through a fine strainer right into a warmed gravy boat or small pitcher. Keep warm over the stove’s lowest flame if needed.
Servings & Timing
- Yield: Serves 4–6 generously
- Prep Time: 5 minutes
- Rest Time: 2–3 minutes off heat, to let flavors settle
- Total Time: 15 minutes from pan to plate
Variations
- Mushroom Magic: Sauté 1 cup sliced mushrooms in step 3 for an earthy twist.
- Onion-Jus: Caramelize one large onion, then proceed—sweet, golden flavor.
- Vegan Style: Swap beef broth with rich mushroom stock and skip the drippings.
- Spicy Kick: Stir in 1 teaspoon sriracha or chili flakes during simmer.
- Citrus Herb: Add a teaspoon lemon zest and fresh tarragon at the end.
- Smoky Blend: Mix in ½ teaspoon smoked paprika and a drop of liquid smoke.
Storage & Reheating
Store leftover au jus in an airtight container:
- Fridge: keeps up to 4 days; skim any hardened fat on top before reheating.
- Freezer: lasts 2–3 months; freeze flat in resealable bags for easy stacking.
Reheat gently on the stovetop over low heat—avoid boiling to maintain that silky texture. Stir occasionally, and if it’s too rich, splash in a bit of broth or water.
Make-ahead tip: combine drippings and broth, then store cold; reheat and reduce just before serving.
Notes
When I first tested this recipe, I realized every roast yields different drippings—some fattier, some leaner—so skimming is key for clarity. Also, if your beef was seasoned heavily, skip added salt until the end. A fine strainer or cheesecloth catches tiny bits for a cleaner pour. If your jus tastes flat, whisk in a small pat of butter right before serving—an old chef’s trick for shine and mouthfeel. And one more thing: if the color’s too pale, add a teaspoon of soy sauce (gluten-free if needed) for depth.
FAQs
Q: Can I make au jus without any wine?
A: Absolutely; simply skip the wine and add an extra 1/4 cup broth—still delicious and kid-friendly.
Q: Why is my au jus too thin?
A: Let it simmer a bit longer to reduce, or swirl in a tiny pat of cold butter off heat to add body.
Q: How do I remove excess fat?
A: After straining, chill the jus for 10 minutes; the fat will harden on top and lift off easily with a spoon.
Q: Will this gravy get lumpy if I reheat it?
A: If you reheat gently, it stays smooth—just warm over low heat and stir; avoid high flames.
Q: Can I prep this a day ahead?
A: Yes—make up to drippings + broth stage, then store; finish simmer and season just before serving.
Q: Can I double the batch?
A: Sure thing—use a wider saucepan so it reduces properly without overflowing.
Q: What if I don’t have fresh herbs?
A: Dried herbs work fine—use half the amount (1/2 teaspoon per teaspoon fresh).
Q: Is this recipe dairy-free?
A: Yes, it contains no dairy unless you swirl in butter; skip that step for a fully dairy-free jus.
Conclusion
This homemade Au Jus Recipe transforms simple roast beef into a memorable feast—no heavy roux, just pure, meaty flavor in under 20 minutes. Give it a whirl at your next Sunday dinner or holiday gathering, and watch everyone reach for seconds. I’d love to hear how it turned out—drop a comment, share your tips, or post a photo on Instagram tagging @MyKitchenStories. While you’re here, peek at my Easy Roast Beef Recipe and creamy garlic mashed potatoes for the ultimate comfort spread!
