Au Jus Recipe

This au jus recipe is so rich and flavorful and can be made with or without drippings! Perfect alongside my easy prime rib recipe, for French dip sandwiches, or over beef and noodles. So much flavor, quick, and easy.

What Make This Au Jus Recipe So Good

• Au jus recipes may seem intimidating, but I promise this one’s super easy. You’ll have no trouble at all making a delicious, savory sauce that’ll impress even the pickiest eaters.
• We use the fewest ingredients we can to get the most flavor possible! Some recipes might call for just drippings + broth + flour, which works for a very basic au jus. This au jus recipe, though, also uses a little red wine and Worcestershire to really put it over the top!
• You can make it with or without beef drippings! Sure, classic au jus starts from meat drippings, but you may not always have those handy, so it’s nice to have an alternative.
• It’s super easy to make paleo or gluten-free if you need to! Just swap out the all-purpose flour for a dietarily appropriate one, and if you’re gluten-free, make sure your Worcestershire sauce is compliant!

What Is Au Jus and How Do I Use It?

Au jus (pronounced like “zhoo”) is a French culinary term meaning “with juice.” It’s a perfect, easy way to enhance the flavor of your meaty dishes by using the meat’s own juice to create a sauce. What’s great about my recipe is that while it has the same rich, savory taste of a traditional au jus, you don’t need to use any beef drippings to make it. This makes it perfect for pre-made dishes or just when you want a dip for your sandwich!

Au jus is a basically a thin gravy, so you can use it in very similar ways. It’s perfect for serving with a meat dish like prime rib roast or roast chicken, over beef and noodles, or as a dip for beef sliders.

Chef’s Tips

• You don’t need an expensive red wine for the perfect au jus. I recommend something with a bit of body, like a malbec or shiraz. You can easily find one that’s perfect for cooking for under $5 a bottle.
• Be sure to keep whisking the au jus while you’re cooking it so it doesn’t get clumpy. You want it to stay nice and smooth.
• This au jus recipe is perfect for a make-ahead option. To store your au jus, keep it in the fridge in an airtight container for 3-4 days. You can also freeze your au jus in an ice cube tray, then transfer to a sealable plastic bag or other airtight container and keep in the freezer for up to 6 months.
• If you are on a strict gluten free diet, make sure your Worcestershire sauce is gluten free. It can contain malt vinegar, which contains wheat byproducts.

Other Incredible Recipes You’ll Love

• Instant Pot Turkey Breast
• Easy Prime Rib with Au Jus Recipe and Perfect Creamy Horseradish Sauce
• Creamy Horseradish Sauce for Prime Rib
• Garlic Butter Parsley Potatoes
• Easy Sous Vide Chicken Breast Recipe
• The Best Filet Mignon Recipe Ever with Garlic-Herb Compound Butter (Reverse Sear)
• Slow Cooker Garlic Butter Whole Chicken with Gravy
• Best Mushroom Swiss Burger Recipe

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

5 from 30 votes

Au Jus Recipe

Prep:0 minutes

Cook:10 minutes

Total:10 minutes

This au jus recipe is so rich and flavorful and can be made with or without drippings! Perfect alongside my easy prime rib recipe, for French dip sandwiches, or over beef and noodles. So much flavor, quick, and easy.

• Pin

Print SaveSaved! Go Premium – Ad Free + Meal Plans!

8

Ingredients

Au Jus

• ▢ 4 tablespoons butter or beef drippings
• ▢ 2 tablespoons all-purpose flour see Notes for gluten free or paleo
• ▢ ¼ cup red wine or beef broth
• ▢ 2 cups beef broth divided
• ▢ 1 tablespoon Worcestershire sauce
• ▢ salt & pepper to taste

Equipment

• Saucepan

Instructions 

• In saucepan over medium-high heat, melt butter (or beef drippings) then sprinkle in flour. Whisk thoroughly until thin paste forms.
  
• Vigorously mix red wine into flour mixture. Mixture will likely become purple and gooey. Continue cooking over medium-high heat for 2 minutes or until sharp alcohol smell is gone.
  
• Slowly pour in ½ cup of beef broth. Whisk vigorously to combine.
• Once beef broth is incorporated, pour in remaining broth and Worcestershire sauce. Bring mixture to boil and cook 5 minutes or until slightly thickened.
• Season with salt and pepper to taste. Serve and enjoy!

Notes

• Make it Gluten-Free: Use 2 tablespoons gluten-free all-purpose flour in place of the all-purpose flour. Make sure your Worcestershire sauce is gluten-free, too.
• Make it Paleo: Use 2 tablespoons cassava flour in place of the all-purpose flour.

 

Recipe yields approximately 8 servings. Nutritional values shown reflect information for one serving, calculated using butter. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Video

Nutrition Information

Serving: 1serving, Calories: 69kcal, Carbohydrates: 2g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 294mg, Potassium: 59mg, Fiber: 1g, Sugar: 1g, Vitamin A: 175IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg, Net Carbs: 1g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik