Let Me Tell You About My Au Jus Adventures
So, a funny thing about au jus—it sort of sneaked into my family meals by accident. Years ago, I tried making French dip sandwiches because I saw them on TV and, honestly, it looked easier than it was. The first time, my au jus tasted like, well, beefy dishwater. (No offense to dishwater.) But hey, I kept tweaking and now it’s a family favorite. The kind of thing where if I don’t make extra for mopping up with crusty bread, I get the stink eye.
Oh, and don’t stress if things aren’t picture-perfect. Half the time I’m making this, my kitchen looks like a cyclone’s come through!
Why You’ll Seriously Love This (Or At Least Not Hate It)
I usually whip this out on Sunday, or if we’re having roast beef—sometimes even with leftover steak! Strangely, my family ignores the actual meat and dives for the dipping action (I mean, who can blame them?). Once I forgot the garlic and nobody noticed, so if you’re forgetful like me, it’s pretty forgiving. Plus, if someone’s grumpy about eating plain steak for days, splash some au jus on it and suddenly everyone’s pretending it’s a gourmet meal. Magic.
What You’ll Need (And Some Swaps, Too)
- 2 cups beef broth or stock (honestly, I just use the boxed stuff sometimes—grandma would gasp, but it works)
- ½ onion, sliced (red, yellow, whatever you find first; green onions in a pinch!)
- 2 cloves garlic, smashed (if you’re out, a little garlic powder is fine; no judgment)
- 1 teaspoon Worcestershire sauce (I’ve tried soy sauce once—tasted…different. Maybe skip it.)
- ¼ cup dry red wine (skip if you don’t have it; water works, but wine is yummier)
- Drippings from a roast, if you’ve got them (sometimes I don’t, and it’s still good)
- Salt and pepper, to taste (I cave and use that bouillon paste sometimes for extra oomph)
How To Actually Pull This Off
- Toss your onion and garlic in a saucepan over medium heat. Splash in a bit of the broth—like a quarter cup—just to get things sizzling. Let it go for 2-3 minutes, stirring a bit, until soft. (This is when I normally stop and question if I’ve burnt the garlic—if it’s just golden, you’re fine.)
- Pour in the rest of your beef broth and the wine (or more broth), plus the Worcestershire. Scrape up any bits stuck to the pan—those are the good bits! If you have drippings, pour ‘em in now. If not, no stress.
- Let it bubble gently (not a full boil—keep it to a friendly simmer) for 10-20 minutes. The longer, the better, but I’ve cut it short before. Sometimes I set a timer, sometimes I just eyeball it while unloading the dishwasher.
- Strain out the onions and garlic—unless you like little bits in your dip (my youngest used to pick them out anyway, so now I strain). Season with salt and pepper. Sometimes I stir in a little extra Worcestershire if it needs, you know, oomph.
- Serve warm, preferably with beef, but leftover rolls work too. Oh! This is where I usually sneak a spoonful just to check the seasoning (definitely not to just drink it…)
Random Notes From My Messy Kitchen
- If your au jus looks thin, don’t panic—real au jus isn’t thick like gravy. But if you want it richer, reduce it a few minutes longer.
- I’ve totally used chicken broth in a desperate moment. Nobody noticed. Or if they did, they were polite.
- Don’t feel bad if you forget to strain—sometimes I just leave the bits in when I’m too tired.
- Actually, if you have time, let it sit 10 minutes before straining. The flavor deepens. The impatience is real, though!
My Not-So-Scientific Experiments (Variations!)
I swapped in white wine once—ehh, less richness but not tragic. Once, for a laugh, I tried tossing in rosemary, but my partner swore it tasted like Christmas soap, so maybe keep herbs mild or skip them. I’ve even seen folks use mushrooms for something different. If you do, let me know how that goes!
Gear Up (Or Just Make Do)
You don’t need much. Saucepan and a strainer—if you don’t have a strainer, honestly just fish out the onion bits with a spoon. I’ve even used a coffee filter lined over a mug in a pinch. Don’t tell the pros.
Stash & Save (If There’s Any Left)
Pop leftovers in the fridge, covered (Tupperware or, let’s be real, yesterday’s yogurt tub). Keeps for 3 days, probably longer. I think it tastes even beefier the next day, though honestly, in my house it never lasts more than a day!
How I Like To Serve It Up
Classic: dunked with roast beef sandwiches, or French dips if I’m feeling fancy. Sometimes I just pour it over mashed potatoes (not traditional, but so good). We even had a rogue moment using it as a soup base. My cousin declared it genius, but that might have just been the wine talking.
What I Wish I’d Known (Pro Goofs & Tips)
- Don’t try to microwave it from fridge to table—the flavor oddballifies (not a word, but it happens). Gently warm on the stove instead.
- Once I tried cheating and skipping the sauté step; my au jus tasted like beefy water. Not recommended. The sizzle matters!
- And, resist the urge to oversalt up front—let it reduce first, then test. I learned that the salty way.
FAQ—The Ones I Actually Get From Friends
Can I make this ahead?
Yep, and I recommend it. Flavors mellow and deepen. Maybe just reheat gently—don’t zap it with high heat or it seperates weirdly.
What if I don’t have drippings?
No worries! Honestly, with good broth and onions, nobody will miss them.
Is wine essential?
Nah. I like it, but water or more broth is fine. Even beer works for a funky twist.
Does this freeze well?
Technically, yes, but texture can shift a smidge. I forget to freeze it—more often, it’s just gone.
Why does my au jus look oily?
Some fat is normal. If you’re fussy, skim or blot with a paper towel. Me? I embrace the shimmer.
Side note: If you want to geek out on beef broth, BA did a breakdown here. Makes me want to test them all, but, you know—patience and budgets!
Ingredients
- 2 cups beef broth, low sodium
- 1/3 cup beef drippings (or pan juices from roast beef)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1 sprig fresh thyme (optional)
- Salt to taste
Instructions
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1In a medium saucepan over medium heat, add the beef drippings. If you do not have drippings, substitute with unsalted butter.
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2Add the chopped shallot and garlic. Sauté for 1-2 minutes until fragrant and slightly softened.
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3Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir to combine.
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4Add black pepper and the thyme sprig, if using. Bring the mixture to a gentle simmer.
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5Simmer uncovered for 10-12 minutes, allowing the flavors to meld and reduce slightly. Taste and season with salt as needed.
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6Strain the au jus through a fine mesh sieve into a serving bowl or gravy boat. Serve hot alongside roast beef or French dip sandwiches.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
25cal
Protein:
3gg
Fat:
1gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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