Au Jus
A rich, savory, and thin beef gravy made from beef drippings and broth without any flour or thickening agents. It adds delicious meaty flavor and pairs perfectly with roast beef or prime rib.
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
Instructions
- After roasting beef, pour pan juices through a fine-mesh strainer into a bowl, skipping any solids or large fat bits.
- Place your roasting pan or a medium saucepan over medium heat; swirl in drippings to loosen any browned bits stuck on the bottom.
- Toss in crushed garlic (or shallots) and cook for 30 seconds until fragrant without letting it brown.
- Pour in red wine (if using), scraping up caramelized bits. Let it bubble for a minute, then stir in beef broth, Worcestershire, rosemary, and onion powder.
- Turn heat to low and let the jus simmer gently at the edges for about 8–10 minutes until slightly reduced.
- Taste and add salt and pepper in small increments.
- Pour through a fine strainer into a warmed gravy boat or small pitcher, and keep warm over low heat if needed.
Notes
Store leftover au jus in an airtight container in the fridge for up to 4 days, or freeze for 2–3 months. Reheat gently on the stovetop over low heat, avoiding boiling to maintain silky texture.