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.
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
- Creamy Garlic Chicken
- The Best Crockpot Angel Chicken
- Garlic and Herb Sous Vide Turkey
- Salmon Wellington
- Cocktail Blini (For Caviar and More!)
- Beef Consommé
- 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
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.
John says
It was totally awesome.. I did a 10lb roast.. Sous Vide for 12 hours.. finished it in the oven at 500 degrees for 15 mins.. most amazing result ever!
Molly | 40 Aprons Team says
That sounds great, John! Thanks so much for the review!
Steve from Oz says
Yep that was perfect, I added sliced button mushrooms and it was delicious.
Molly | 40 Aprons Team says
Yum! So glad you enjoyed! Thanks so much for the review!
Beth says
This is just what I needed to make dinner fantastic tonight!
Molly | 40 Aprons Team says
So happy to hear that!! Thanks so much for the review, Beth!
Sherry says
Delicious and easy to make. I have struggled with gravies in the past but not this one. Had it with moose. Thank you!!
Molly | 40 Aprons Team says
Thanks so much, Sherry! That’s awesome to hear! And with moose? What a combo! So glad you enjoyed.
Delsea says
Amazing!! We LOVED it with our French dip sandwiches! Any tips for storing? Would this freeze okay?
Molly | 40 Aprons Team says
SO happy to hear you loved it!! Thanks for the review, Delsea. And yes, this is totally freezer friendly! We recommend freezing it in an ice cube tray, then transferring to a sealable plastic bag or other airtight container. It will keep in the freezer for up to 6 months.
Jess says
What would be the right amount of this to pour over a 3lb rump roast in a slow cooker? I usually do 8-10 hours with Johnnys Au Jus sauce but wanted to try your gluten free au jus instead!
Megan | 40 Aprons Team says
Ooh, that’s hard to say, Jess. I would probably double this au jus recipe at the very least. I wouldn’t want to chance the roast drying out in the slow cooker.
Jess says
I doubled the recipe and it turned out wonderfully! It’s become a family favorite and has been on our regular rotation since I first made it! Yum!! BUT I recently found out one of my kids has a garlic allergy, and Worcestershire contains garlic. So bummed. Do you have any suggestions on what I can substitute?
Molly | 40 Aprons Team says
Oh, yay! Bummer on the garlic!! I would suggest swapping out the Worcestershire for soy sauce! Just a 1:1 swap. It won’t be an exact match but it’s a great substitute!
Ashley says
This was delicious as written! I added some caramelized onions to it as well and it was sooooo yummy! Thank you for the recipe! Using it for tri tip sandwich dips!
Megan | 40 Aprons Team says
Thank you so much, Ashley! Caramelized onions sound divine. I’ll have to give that a try!
Dan says
I might have missed it but what is a serving size?
Megan | 40 Aprons Team says
Hey, Dan! This recipe as-written is intended to yield 8 servings, so 1 serving would be ⅛ of the total yield. The exact amount of au jus you end up with can vary slightly each time you make the recipe just depending on how things cook down, which is why we don’t quantify an amount.
Claire says
I had leftovers so tried it again the next day….was even better!!
Grace | 40 Aprons Team says
Yay! Thank you for sharing, Claire!
Linette says
Used almond flour instead of all purpose flour. Absolutely amazing! Thank you for the recipe. A new add to our meals!
Megan | 40 Aprons Team says
Thanks so much for your review, Linette, and thank you for letting us know the almond flour worked out for you! That’s great to know.