The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home Ā» Food Ā» By Type of Dish Ā» Sauces, Seasonings and Condiments Ā» Ultimate Au Jus Recipe

Ultimate Au Jus Recipe

July 20, 2021 by Kimberly Killebrew Ā· 36 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

2489 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

A wonderfully rich and flavorful Au Jus recipe that can be made with or without meat drippings without compromising the flavor!Ā  This au jus sauce is the ultimate accompaniment to your prime rib and French dip sandwiches.Ā  Or you can also thicken it and serve it over beef and noodles.Ā  It’s super easy to make and is out of this world delicious!

au jus recipe best homemade French dip gravy without drippings easy

I’ve always been fascinated by the ways in which popular dishes came to be created; where they originated, what inspired them, and how they changed and evolved as they crossed international boundaries.Ā  The concept of au jus as a flavorful juice that is released from cooking meat and then used to enhance the flavor of other dishes is most certainly French.Ā  The thin but flavorful liquid is commonly served as an accompaniment to prime rib.Ā  But its most popular application in the United States is as the accompaniment to what is called the French Dip Sandwich – not only an American creation but one that came about entirely by accident.Ā Ā 

What is Au Jus?

Au Jus is a French term meaning ā€œwith juiceā€.Ā  It refers to the juices that are released as meat, typically beef, cooks.Ā  These juices are collected and used to flavor other dishes, including used as a thin gravy served with meat, particularly prime rib.Ā  It’s not only a resourceful way to make use of these beef drippings,Ā  it also adds back an incredible amount flavor to any meat dish.Ā  Here in the U.S. it’s most commonly used as a side sauce for dipping, specifically for the popular French Dip Sandwich.Ā  The sandwich, loaded with sliced tender beef, Swiss cheese, and caramelized onions, is dipped into the au jus before each bite, saturating the bread and fillings with flavor.Ā 

Despite its name, the French Dip Sandwich isn’t actually French.Ā  It was created in Los Angeles in 1908 and two restaurants claim the inventive rights to the sandwich, though no one knows for sure which one deserves the credit:Ā  Philippe the Original and Cole’s Pacific Electric Buffet.Ā  The prevailing story comes from Phillipe’s where it’s rumored a chef preparing a regular roast beef sandwich for a police officer accidentally dropped the sandwich into a pan of beef drippings. The officer liked the sandwich so much that he came back the next day with his friends and asked for the sandwich to be made the same way. And thus the French dip sandwich was born.Ā  Ā How true that is, we’ll probably never know.Ā  But I do love the idea that some of the best meals can come from our mistakes!

au jus recipe best homemade French dip gravy without drippings easy

How Do I Make Au Jus?

This homemade au jus sauce varies from the traditional recipe which uses meat drippings:Ā  Since most people don’t usually have beef drippings on hand, we give you the option to use or replace them with butter.Ā  But have no fear, if you choose to make this au jus without beef drippings you will NOT be disappointed in the flavor!Ā  I’ve carefully crafted this recipe with ingredients that include red wine, Worcestershire sauce, shallots, garlic, Dijon mustard, and thyme to give your au jus incredible richness and depth of flavor.Ā  And then there’s my secret ingredient:Ā  Ground porcini mushrooms.Ā  Just grind them in a spice/coffee grinder or pound them in a ziplock bag.Ā  They add such a depth flavor and for the ultimate boost in umami they are an absolute MUST!Ā  Ā Don’t worry if you don’t like mushrooms, you won’t taste the “mushroom” flavor, you’ll only experience the overall increased depth and flavor they add to your au jus sauce.Ā Ā 

How Long Will Au Jus Keep?

The au jus gravy will stay fresh in the fridge for 3-4 days in an airtight container. You can also make au jus well in advance and freeze it.

What Can I Serve With the Au Jus?

We’ve already discussed its perfect mate, the French dip sandwich. However, this rich and savory beef dip gravy also pairs perfectly with prime rib, roast chicken, or over beef and noodles.

French dip sandwich au jus recipe best homemade gravy without drippings easy

Aus Jus Recipe

Let’s get started!

Add the butter or drippings to a skillet and melt over medium-high heat.

Add the onions and garlic and cook for 3-4 minutes.

melting butter in saucepan with onions garlic

After the onions and garlic have simmered for a few minutes, add the flour.

Whisk in the flour until it is incorporated and simmer for 1 minute.

For a gluten free au jus: Substitute 1 1/2 tablespoons gluten-free all-purpose flour.

simmering ingredients in saucepan with flour

Add the red wine and whisk constantly to prevent lumps.Ā  Simmer for about 2 minutes.

The mixture will thicken.

adding wine to saucepan

Whisk in the beef broth and let it simmer for another 2-3 minutes until slightly thickened.

Add remaining ingredients.

simmering au jus

Return the mixture to a boil, reduce the heat to a slow simmer, and simmer uncovered for another 15 minutes.Ā  The liquid will reduce.Ā  Add salt and pepper to taste.

Pour the mixture through a fine mesh strainer.

straining au jus

Serve the au jus immediately or refrigerate until ready to serve (reheat in microwave).

Enjoy!

au jus recipe best homemade French dip gravy without drippings easy

For more delicious French sauces be sure to try our:

  • Bearnaise Sauce
  • Remoulade
  • Tartar Sauce
  • Bechamel Sauce
au jus recipe best homemade French dip gravy without drippings easy

Ultimate Au Jus Recipe

Kimberly Killebrew
A wonderfully rich and flavorful Au Jus that can be made with or without meat drippings without compromising the flavor.Ā  The ultimate accompaniment to your prime rib and French dip sandwiches or you can also thicken it and serve it over beef and noodles.Ā  Easy to make and out of this world delicious!
Print Recipe
5 from 14 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course condiment, Sauce, Side
Cuisine American, French
Servings 6
Calories 103 kcal

Ingredients
  

  • 4 tablespoons butter or beef drippings
  • 1 1/2 tablespoons all-purpose flour (gluten free: use GF all-purpose flour) *this is just enough flour to give the texture a nice mouth feel without thickening it
  • 1/2 cup dry red wine
  • 2 cups quality beef broth or stock
  • 1 tablespoon Worcestershire sauce
  • 1 shallot , finely minced (or 3 tablespoons finely minced red onion)
  • 1 clove garlic , minced
  • 2 teaspoons beef broth base (e.g. beef granules, paste, bouillon cube)
  • 1/2 teaspoon Dijon mustard
  • 2 sprigs fresh thyme (recommended for best flavor but if needed can substitute 1/4 teaspoon dried thyme leaves)
  • 2 teaspoons ground dried porcini mushrooms (HIGHLY recommended for the ULTIMATE flavor and umami boost!Ā  If using dried porcini pieces grind them in spice/coffee grinder, blender, or pound to a powder in a ziplock bag)

Instructions
 

  • Add the butter or drippings to a skillet and melt over medium-high heat. Add the onions and garlic and cook for 3-4 minutes. Whisk in the flour until it is incorporated and simmer for 1 minute.
    Add the red wine and whisk constantly to prevent lumps.Ā  Simmer for about 2 minutes (the mixture will thicken). Whisk in the beef broth and let it simmer for another 2-3 minutes until slightly thickened. Add the remaining ingredients, return the mixture to a boil, reduce the heat to a slow simmer, and simmer uncovered for another 15 minutes.Ā  The liquid will reduce.Ā  Add salt and pepper to taste. Pour the mixture through a fine mesh strainer.
    Serve the au jus immediately or refrigerate until ready to serve (reheat in microwave).

Nutrition

Calories: 103kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 397mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Keyword Au Jus, Au Jus Gravy, Au Jus Sauce
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

2489 shares
  • Share
  • Tweet
  • Email

36 Comments →

« Coconut Sunflower Seed Cookies
Sweet and Sour Meatball Kabobs »

36 Responses

  1. Beth says

    December 24, 2022 at 2:26 am

    Hi could I use dried Shitake mushrooms instead?

    Reply
    • Kimberly Killebrew says

      December 24, 2022 at 9:14 am

      Yes you can, Beth!

      Reply
  2. Kristin says

    November 28, 2022 at 1:02 pm

    Made this for a beef tenderloin, using butter instead of drippings because I needed to make it ahead of time. It was fantastic, elevated the meal to restaurant quality. Made it the day before and reheated in a sauce pan while meat was cooking. I found a mushroom umami blend at Kroger, as porcini mushrooms were not available. Will definitely make this for any roast in the future.

    Reply
    • Kimberly Killebrew says

      November 28, 2022 at 5:48 pm

      Fantastic, Kristin, I’m thrilled you enjoyed it, thanks so much for the feedback!

      Reply
  3. D Harrison says

    November 24, 2022 at 6:03 am

    Awesome!

    Reply
  4. Laura Y says

    July 14, 2022 at 2:36 pm

    I was looking for a recipe for au jus without drippings so I could make French Dip with leftover steak. I agree with other reviewers that this is restaurant quality. Even without drippings or mushroom it is really good! My only substitution was dried herbs de province in place of dried thyme, and I used a bit more than what the recipe suggested. . Nice to have a great recipe with staples I usually already have at home. Thank you for this!

    Reply
    • Kimberly Killebrew says

      July 17, 2022 at 10:02 am

      Thank you so much, Laura, I’m thrilled that you enjoyed it!

      Reply
  5. Barb says

    March 31, 2022 at 12:16 pm

    I’m allergic to bullion base. Have you made this without?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 31, 2022 at 6:32 pm

      Hi Barb, I haven’t but you can omit it and use the beef drippings instead of butter to increase the “beef flavor”. Or use a stronger, more concentrated beef broth/stock.

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 Ā· The Daring Gourmet Ā· All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop