Au Jus Recipe
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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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Au Jus Recipe
Ingredients
- 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.
Video
Nutrition Information
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.
Irene says
I made it using suggested Malbec wine but it was very “flat” tasting. I highly recommend using beef drippings instead of beef broth.
Anna Claire | 40 Aprons Team says
Thanks for the tip!
Melisa says
Can you make this ahead of time?
Megan | 40 Aprons Team says
You can, but it’s best fresh!
Jody says
Yum!
Anna Claire | 40 Aprons Team says
Agreed!
Emily Goodman says
Hi Cheryl, would you say this au jus is thin or is it thick?
Thank you!
Emily
Anna Claire | 40 Aprons Team says
It’s a little thicker than plain broth, but not as thick as a sauce. Perfect for dipping!
Jen says
Thank you so much for posting this recipe! It was so simple and so delicious!!! Your directions were spot on. I made a roast beef for a friend’s birthday dinner but the first au jus recipe I tried was a disaster. You saved the day with this one, everyone loved it!!! Tonight, I used the leftovers for French dips and it was perfect for those as well!!!
Anna Claire | 40 Aprons Team says
We’re thrilled this au jus recipe worked so well for you and your friend’s birthday dinner, Jen! Reviews like this make our day. 🙂
Alex says
I’m very very new to cooking and I was able to make this sauce easily and didnt mess it up. It tasted absolutely fantastic and I dont think I’ll ever use a different kind.
Anna Claire | 40 Aprons Team says
So glad this was such a hit, Alex!
Atara says
Versatile recipe for a faux french dip sandwich! I veganized it using vegan “beef” broth and added a touch of spicy mustard, sliced onion and some baby bellas. Thank you for sharing!
Savannah | 40 Aprons Team says
Delicious!
Martha says
Just made this for our Christmas prime rib dinner. Perfect! Thank you for your easy to follow directions.
Merry Christmas 🎄
Savannah | 40 Aprons Team says
That sounds wonderful. Thanks for sharing!
Mike H says
A delicious and easy recipe, thank you!! One additional ingredient suggestion, I add just a little bit of espresso (about 1 1/2 tsp instant espresso), I found it adds a depth to the flavor yet not so much you taste the coffee.
Savannah | 40 Aprons Team says
Thanks for the awesome review!
Alex says
This turned out great! I wasn’t planning to make my own au jus but I forgot to pick up some and didn’t realize until 15 minutes before dinner and this recipe saved me! Nice simple quick recipe, no need to overcomplicate. I used merlot and recommend you add a little salt at a time at the end it doesn’t need much. Thank you for saving dinner! Had with thin sliced brisket and seasoned roasted potato/carrot/sweet potato.
Savannah | 40 Aprons Team says
So glad you enjoyed!
Page says
What beef broth do u recommend for this recipe-most are bland or way to salty! Thanks
Savannah | 40 Aprons Team says
We like the kind from Sprouts!