A wonderfully rich and flavorful Au Jus recipe that can be made with or without meat drippings without compromising the flavor! This au jus sauce is the ultimate accompaniment to your prime rib and French dip sandwiches. Or you can also thicken it and serve it over beef and noodles. It’s super easy to make and is out of this world delicious!
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. 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. The thin but flavorful liquid is commonly served as an accompaniment to prime rib. 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.
What is Au Jus?
Au Jus is a French term meaning “with juice”. It refers to the juices that are released as meat, typically beef, cooks. These juices are collected and used to flavor other dishes, including used as a thin gravy served with meat, particularly prime rib. It’s not only a resourceful way to make use of these beef drippings, it also adds back an incredible amount flavor to any meat dish. Here in the U.S. it’s most commonly used as a side sauce for dipping, specifically for the popular French Dip Sandwich. 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.
Despite its name, the French Dip Sandwich isn’t actually French. 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: Philippe the Original and Cole’s Pacific Electric Buffet. 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. How true that is, we’ll probably never know. But I do love the idea that some of the best meals can come from our mistakes!
How Do I Make Au Jus?
This homemade au jus sauce varies from the traditional recipe which uses meat drippings: Since most people don’t usually have beef drippings on hand, we give you the option to use or replace them with butter. But have no fear, if you choose to make this au jus without beef drippings you will NOT be disappointed in the flavor! 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. And then there’s my secret ingredient: Ground porcini mushrooms. Just grind them in a spice/coffee grinder or pound them in a ziplock bag. They add such a depth flavor and for the ultimate boost in umami they are an absolute MUST! 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.
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.
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.
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.
Add the red wine and whisk constantly to prevent lumps. 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 remaining ingredients.
Return the mixture to a boil, reduce the heat to a slow simmer, and simmer uncovered for another 15 minutes. The liquid will reduce. 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).
Enjoy!
For more delicious French sauces be sure to try our:
Ultimate Au Jus
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! 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. 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. The liquid will reduce. 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
Originally published on The Daring Gourmet July 20, 2021
Gabriele says
I love beef dips but never had a recipe for the Au jus. I tried it tonite and am absolutely going to keep this recipe!! It is better than many restaurant types!! Now I can make my own. Thank you so much for sharing ❤
Kimberly @ The Daring Gourmet says
Fantastic, Gabriele, I’m thrilled that you enjoyed it, thank you!
Erika says
Excellent flavor! We used it for French dip sandwiches and it was devoured by all. It’s a Keeper. Thanks!
Kimberly @ The Daring Gourmet says
Fantastic, Erika, thank you so much!
Natalie says
I only have dried shiitake mushrooms! Should I use those or leave them out?
Kimberly @ The Daring Gourmet says
Hi Natalie, shiitake mushrooms will work nicely too.
Doug C. says
Bravo! I’ve been looking for a great au jus recipe and this is it. Used Trader Joe’s Mushroom Umami seasoning and a good jammy cabernet. Served with Christmas 3 rib roast. Incredibly good. Looking forward to French dip roast beef sandwiches with the leftovers.
Kimberly @ The Daring Gourmet says
Fantastic, Doug, thank you so much!
Denise says
This is awesome! Made for our Christmas prime rib….it does it justice. Flavorful and delightfully rich. Yum! Makes the taste buds dance!
Kimberly @ The Daring Gourmet says
Fantastic, Denise, I’m so glad you enjoyed it, thank you!
Marci Hensley says
This recipe is amazing. Thank you
Kimberly @ The Daring Gourmet says
You’re welcome, Marci, I’m happy you enjoyed it! :)
Kathy says
My first time making Au Jus and this was simple to make, and delicious. Thanks!
Kimberly @ The Daring Gourmet says
Fantastic, Kathy, I’m so glad you enjoyed it, thank you!
Addie says
No rating because I haven’t tried it yet but I certainly plan to!
I’m wondering if I can save/store leftovers, or make extra to do the same?
Kimberly @ The Daring Gourmet says
Hi Addie, yes you can and then reheat it either on the stovetop or in the microwave. In the fridge I’d give it 3-4 days but you can also freeze it for much longer.
Laurie says
Although I havn’t tasted this Au Jus recipe yet, but definatly will make it, I was wondering if it would add more beefy flavor to be made with beef stock instead of beef broth? Thank you for sharing this recipe, I love Au Jus!
Kimberly @ The Daring Gourmet says
Hi Laurie, yes you can use either broth or stock. The beefiness will be bumped up by the addition of the bouillon base, so it will have a good amount of beef flavor whichever one you go with. Happy cooking! :)
Donna says
Can’t wait to try this Au Jus recipe! Noticed in your description that it is also flavoured with Dijon mustard but don’t see it listed in the recipe—-if this is correct, would you pls say how much we should use?—Thank-you
Kimberly @ The Daring Gourmet says
Hi Donna, thanks for catching that. It’s 1/2 teaspoon of Dijon. Happy cooking! :)
Allyson Zea says
This is delicious on everything! Loved it!
Kimberly @ The Daring Gourmet says
Awesome, Allyson, thanks so much!
Beth says
Oh my goodness! We loved how easy and simple this au jus recipe is. So delicious and perfect for my husband’s sandwich today for lunch! Definitely keeping this recipe on hand!
Kimberly @ The Daring Gourmet says
Thank you, Beth, I’m so glad you enjoyed it!
Erin says
This Au Jus is so perfect! Love this recipe!
Claire says
Looks really good! I haven’t had this before and I am excited to give this a try!
Sandi says
This was a huge hit with my always hungry teens.