Au Jus Awesomeness: 3 steps to Supercharge Your Beef Culinary Creations

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What is Au Jus?

Au jus (pronounced oh-Joo) literally means “with juice” in French, so an au jus sauce refers to any sauce made with beef juices instead of water or other liquid. There are many varieties of au jus, but they typically consist of broth, horseradish, black pepper, and salt. Some versions also include onion and herbs. Common au jus recipes include one made specifically to serve with roast beef, and another to serve with roast pork.

Au jus

A brief history of Au jus

It all started with French immigrants who traveled over to America during The Great Migration in hopes of escaping poverty. One of these immigrants, Jean Lamy, opened up a restaurant named Lamy’s Patisserie in 1765. This was only his second business venture, but it was definitely a big one because he created a new way of serving roast beef by having customers dip their meat into hot broth rather than just eating it alone. Back then, dipping their meat into broth wasn’t particularly appealing for most people but Lamy argued that once you taste what Au jus has to offer, your whole outlook on life would change.

Making an Au jus

it is (also known as French gravy) makes a great topping for steak or pork chop. This recipe calls for beef broth, but you can also make it with chicken broth for a more mild flavor. Au jus goes great on potatoes too! While it doesn’t necessarily have to be refrigerated, once you’ve made a batch, keep it in an airtight container in your refrigerator until ready to use. It should last about 5 days. One word of warning: If you don’t like things spicy, make sure that you’re using a low-sodium beef broth – because some can be quite salty! A spoonful of au jus on your mashed potatoes will really brighten up your plate!

Variations in Au jus

In France, meat juices are often served on their own in individual bowls. This allows diners who don’t eat much meat to dip their bread into it as they please. These juices are sometimes known as Au jus (pronounced aw-JOO) in France, where they are typically made with veal broth that has been flavored with bay leaves, thyme, parsley, and pepper.

In the united states, various sauces are used like soy, and Worcestershire along with beets, sugar, garlic, onion, salt, and peppers.

However, au jus can also be made from any type of broth or stock, usually those flavored with onion or shallots for extra flavor. The trick is making sure that there isn’t too much salt added to prevent drying out the meat on your plate or cutting board.

DIY Au Jus

Commercially, it is easy to make. Pour one quart of water into a medium-sized pot and bring it to a boil. Put in two carrots, one onion, two cloves of garlic, four stalks of celery, three parsnips, and three sprigs of fresh thyme. Cook for about 30 minutes until vegetables are tender. Remove from heat and let sit for five minutes; use your stick blender or process in a food processor or blender until vegetables are completely pureed. Return mixture to low heat until warm, stirring occasionally. Add salt and pepper as desired; serve over roast beef or roast chicken for an amazing meal experience.

Basic French Dip Sandwich Au jus

By preparing your own au jus, you can control how much fat is in it. To make enough for four sandwiches, mix 2 tablespoons vegetable oil and 1⁄4 cup flour in a saucepan over medium heat until smooth. Stir in 1 1⁄2 cups beef broth and season with pepper. Cook and stir until thickened, about 5 minutes. Simmer another minute then set aside until ready to use on your sandwich.

Clean-Up Tips

Though it may not seem like it, preparing homemade au jus is easier than you think. After roasting your protein of choice, save some of that delicious cooking liquid! The broth you used to cook your roast will come in handy later, when mixed with a few other simple ingredients and brought back up to a boil on your stovetop. You’ll then be able to drizzle it over your meat for an extra burst of flavor. Here are five simple steps for how to make delicious au jus at home

The Right Tools and Ingredients

You’ll need a slow cooker, plus a few pantry basics—vegetable oil, beef broth, and soy sauce. Other than that, all you need is some decent carrots (from your own home garden or supermarket), potatoes, and onions. It’s not an exact science—and you’re welcome to add other spices and flavorings (chili powder? garlic?) to taste—but using our recipe as a guideline will get you really close to restaurant-quality au jus. Enjoy!

Step by Step Directions for Beef Au jus


  • fat drippings from a prime rib or roast beef
  • beef broth
  • flour
  • black pepper and salt according to your taste


step # 1

First melt fat in a frying pan. Add flour in it when melted and whisp it continuously for about 5 minutes until the mixture becomes thick.


Add beef broth into the mixture. Heat it by increasing heat until it boils


Keep boiling until the mixture become thicker. Now you can add salt and peppers as desired and enjoy.

Additional Tips and Variations

Making your own Au jus takes a few simple steps and a few affordable ingredients. Begin by heating up some olive oil in a large stock pot with several sliced cloves of garlic and two or three medium-sized onions until they are both translucent. Pour in 3 cups of red wine, raise the heat to high, and bring it all to a boil. Turn down the heat slightly, drop in two or three pounds of cubed beef chuck roast, then season with salt and pepper.


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