This rich and flavorful au jus recipe can be made with or without drippings!
It goes well with my easy prime rib recipe, French dip sandwiches, and beef and noodles. So much flavor, and it’s quick and easy.
What Makes This Recipe So Delicious?
- Au jus recipes can be intimidating, but I assure you that this one is a breeze. You’ll have no trouble whipping up a delicious, savory sauce that will impress even the pickiest eaters.
- We use the fewest ingredients possible to achieve the most flavor! Some recipes call for just drippings + broth + flour, which makes a simple au jus. This au jus recipe, on the other hand, includes a splash of red wine and Worcestershire sauce to really take it to the next level!
- You can make it with or without beef drippings! Sure, classic au jus is made from meat drippings, but those aren’t always on hand, so it’s nice to have an alternative.
- It’s super simple to make paleo or gluten-free if necessary! Simply replace the all-purpose flour with low-carb flour, and if you’re gluten-free, make sure your Worcestershire sauce is gluten-free!
What Is Au Jus and How Do I Use It?
Au jus (pronounced “zhoo”) is a French culinary term that translates as “with juice.” It’s a quick and easy way to boost the flavor of your meaty dishes by making a sauce from the meat’s own juice.
What’s great about my recipe is that, while it has the same rich, savory flavor as traditional au jus, it doesn’t require any beef drippings. This makes it ideal for pre-made dishes or simply as a dip for your sandwich!
Because au jus is essentially a thin gravy, it can be used in very similar ways. It goes well with meat dishes like prime rib roast or roast chicken, as well as over beef and noodles or as a dip for beef sliders.
- You don’t need a pricey red wine to make the perfect au jus. I recommend something with somebody, such as a malbec or shiraz. You can easily find one that is ideal for cooking for less than $5 per bottle.
- Keep whisking the au jus while it’s cooking to keep it from becoming clumpy. You want it to remain smooth and nice.
- This au jus recipe is ideal for making ahead of time. Keep your au jus 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 it to a sealable plastic bag or other airtight container and freeze it for up to 6 months.
- If you follow a gluten-free diet, make sure your Worcestershire sauce is gluten-free as well. It may contain malt vinegar, which contains byproducts of wheat.
Au Jus Recipe, Ingredients, Equipment, Instructions
Quick Notes on Au Jus Recipe
- Make it gluten-free by substituting 2 tablespoons of gluten-free all-purpose flour for the all-purpose flour. Check to see if your Worcestershire sauce is gluten-free as well.
- To make it Paleo, substitute 2 tablespoons of cassava flour for the all-purpose flour.
- 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
- Melt butter (or beef drippings) in a saucepan over medium-high heat, then stir in flour. Using a whisk, thoroughly combine all of the ingredients until thin paste forms.
- In a saucepan, whisk together the butter and flour.
- Mix the red wine into the flour mixture vigorously. The mixture will most likely turn purple and gooey. Cook for another 2 minutes over medium-high heat, or until the strong alcohol flavor has faded.
- In a saucepan, combine the red wine, butter, and flour.
- Pour in 12 cups of beef broth slowly. To combine, whisk everything together vigorously.
- Pour in the remaining broth and Worcestershire sauce after the beef broth has been incorporated.
- Bring the mixture to a boil and continue to cook for 5 minutes, or until slightly thickened.
Season to taste with salt and pepper.
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