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 Makes This 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.

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Recipe By: Cheryl Malik

4.64 from 99 votes

Au Jus Recipe (Made With or Without Drippings)

Prep 10 minutes minutes

Cook 10 minutes minutes

Total 20 minutes minutes

This rich jus is so simple and so flavorful. Since it's made with or without beef drippings, you can have any entrée au jus without needing to cook a large meal.

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8 servings

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Equipment

• medium saucepan
• whisk
• serving container

Ingredients

For Au Jus from Drippings

• ▢ 4 tablespoons beef drippings
• ▢ 4 tablespoons red wine or low-sodium beef broth
• ▢ 2 cups low-sodium beef broth
• ▢ 1 tablespoon Worcestershire sauce
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste

For Au Jus without Drippings

• ▢ 4 tablespoons unsalted butter
• ▢ 4 tablespoons red wine or low-sodium beef broth
• ▢ 2 cups low-sodium beef broth
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon salt more or less to taste

Instructions

For Au Jus from Drippings

• Place medium saucepan on stovetop over high heat. When saucepan is warm, add 4 tablespoons beef drippings, 4 tablespoons red wine, 2 cups low-sodium beef broth, and 1 tablespoon Worcestershire sauce.
• Whisk ingredients together until incorporated, then bring mixture to boil. Once mixture begins to boil, reduce heat under saucepan to medium-low. Simmer mixture 5 minutes.
• After 5 minutes, taste mixture and add salt and freshly cracked black pepper to taste. When satisfied with flavor, transfer jus into serving container. Note: if your drippings contained any remnants from the beef, strain the jus through a fine mesh sieve first, so you're left with a smooth liquid.
• Serve warm with prime rib, French dip sandwiches, roast beef, or other meal as desired.

For Au Jus without Drippings

• Place medium saucepan on stovetop over high heat. When saucepan is warm, add 4 tablespoons unsalted butter, 4 tablespoons red wine, 2 cups low-sodium beef broth, 1 tablespoon Worcestershire sauce, ½ teaspoon onion powder, and ½ teaspoon garlic powder.
• Whisk ingredients together until incorporated, then bring mixture to boil. Once mixture begins to boil, reduce heat under saucepan to medium-low. Simmer mixture 5 minutes.
• After 5 minutes, taste mixture and add ½ teaspoon salt, onion powder, and/or garlic as desired. When satisfied with flavor, transfer au jus into serving container.
• Serve warm with prime rib, French dip sandwiches, roast beef, or other meal as desired.

Video

• Red Wine: Use a medium-bodied red wine, like a cabernet sauvignon, a merlot, or a pinot noir. Malbec or shiraz would also work but be careful not to choose one with too much body.
• Make it Gluten Free: Use a gluten-free Worcestershire and make sure your broth is gluten free.

Nutrition Info

Approximate Information for One Serving

Serving Size: 1 serving au jus (without drippings)Calories: 63calProtein: 1gFat: 6gSaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 267mgPotassium: 44mgTotal Carbs: 1gFiber: 0.04gSugar: 0.3gNet Carbs: 1gVitamin A: 177IUVitamin C: 0.3mgCalcium: 5mgIron: 0.2mg

Nutrition Disclaimers

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.

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