Simple Au Jus Gravy Recipe
Simple Au Jus Gravy Recipe
Au jus is a simple, elegant way to boost the flavor of roasted meats and sandwiches without the heaviness of traditional gravy. Thin, savory, and deeply aromatic, it highlights the meat rather than hiding it.
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What Is Au Jus?
Au jus (pronounced “oh ZHOO”) is a French term that literally means “with juice.” In cooking, it refers to serving roasted meat—especially beef—with its own natural juices, often slightly enhanced with broth, seasonings, and pan drippings.
Unlike classic gravies, au jus is not meant to be thick or creamy. Instead, it stays thin, glossy, and intensely flavorful, making it ideal for prime rib, roast beef, French dip sandwiches, or as a light sauce base.
Au Jus vs. Traditional Gravy
Here’s how au jus compares to a standard gravy:
| Characteristic | Au Jus | Traditional Gravy |
|---|---|---|
| Texture | Thin, pourable, silky | Thick, spoon-coating, velvety |
| Main ingredients | Meat drippings, broth, seasonings | Meat drippings, broth, flour or cornstarch |
| Flavor focus | Clean, concentrated meat juices, subtle umami | Rich, hearty, often slightly creamy |
| Typical uses | Prime rib, roast beef, French dip, light sauces | Mashed potatoes, poultry, turkey, hearty dishes |
Au jus is all about amplifying the meat’s natural flavor, while traditional gravy adds body and richness.
Classic Au Jus Recipe
This simple au jus is perfect for serving with beef roasts or for dipping sandwiches. It uses basic pantry staples and can be adjusted to your taste.
Ingredients
- 2 cups beef broth (homemade or good-quality store-bought)
- 2 tablespoons butter or beef drippings
- ½ tablespoon Worcestershire sauce
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 1 tablespoon flour (optional, if you prefer a slightly thicker sauce)
- Salt and freshly ground black pepper, to taste
Directions
- Melt the fat:
Place a saucepan over medium heat. Add the butter or beef drippings and let them melt. - Build the base (optional thickening):
If using flour, sprinkle it into the pan along with the garlic powder and onion powder.
Whisk continuously for 1–2 minutes to cook the flour and bloom the spices. The mixture should be smooth and lightly fragrant, not browned. - Add liquids:
Slowly pour in the beef broth while whisking to avoid lumps.
Stir in the Worcestershire sauce and continue whisking until everything is well combined. - Simmer and season:
Bring the mixture up to a gentle boil, then reduce the heat to a low simmer.
Let it cook for a few minutes until slightly reduced and glossy (and lightly thickened if you used flour).
Taste and adjust with salt and pepper as needed. - Serve:
Serve warm alongside prime rib, roast beef, or as a dipping sauce for French dip sandwiches.
Quick Au Jus (No Drippings Needed)
No pan drippings on hand? You can still make a flavorful au jus using good broth and a few umami-boosting ingredients.
Ingredients
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon soy sauce (adds extra depth and savoriness)
- 1 clove garlic, minced or ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
Directions
- Add the beef broth to a small saucepan and bring to a gentle simmer over medium heat.
- Stir in Worcestershire sauce, soy sauce, garlic, onion powder, salt, and pepper.
- Let the mixture simmer for 5–7 minutes so the flavors can meld and the liquid can reduce slightly.
- If you prefer a very smooth sauce, strain through a fine sieve.
- Serve immediately while warm.
This quick version is especially handy for sandwiches or when you’re using pre-cooked or leftover meat.
Homemade Au Jus Gravy Mix
Creating your own dry au jus mix lets you skip store-bought packets and keep a cleaner, more customizable blend in your pantry.
Ingredients for the Mix
- ¼ cup beef bone broth powder (or beef bouillon powder)
- 1 tablespoon arrowroot powder (or cornstarch)
- 1 tablespoon granulated onion
- 1½ teaspoons granulated garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon shiitake mushroom powder (optional, for extra umami)
- ½ teaspoon celery seed
- ½ teaspoon white or black pepper
- ¼ teaspoon crushed dried rosemary
- ¼ teaspoon salt
How to Make the Mix
- Combine all ingredients in a bowl and whisk until evenly blended.
- For a finer texture, pulse briefly in a spice grinder or small food processor.
- Transfer to an airtight jar or container, label with the name and date, and store in a cool, dark place for up to about 6 months.
How to Use the Mix
- Whisk 2 tablespoons of au jus mix with 1 cup cold water in a saucepan.
- Place over medium heat, whisking to dissolve any clumps.
- Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened and hot.
- Taste and adjust seasoning if needed, then serve with roast beef, mashed potatoes, sandwiches, or as a light sauce for other dishes.
Extra Flavor Tips
- Replace some or all of the water with unsalted beef broth or pan drippings for deeper flavor.
- Add a splash of Worcestershire sauce, soy sauce, or a little red wine at the end for extra complexity.
- Use the mix not only for au jus, but as a seasoning base in gravies, stews, or pot roast.
Expert Tips for Excellent Au Jus
- Use pan drippings when you can: After roasting meat, scrape up the browned bits from the pan—these are packed with flavor. Deglaze with some broth or wine, then build your au jus from there.
- Season carefully: Store-bought broths and bouillon can be salty. Start with less salt and adjust at the end.
- Strain for a refined finish: Pour au jus through a fine-mesh strainer if you want a smooth, restaurant-style sauce, especially for dipping.
- Simmer gently: A low simmer lets flavors develop without boiling off too much liquid or making the sauce harsh.
- Thicken lightly (optional): If you like a slightly more substantial texture, use a small amount of flour, cornstarch, or arrowroot, but keep it minimal so it still behaves like au jus, not full gravy.
Delicious Variations on Au Jus
You can adapt the basic method to suit different proteins or flavor profiles.
- Chicken au jus:
Use chicken broth and chicken drippings instead of beef. Great with roasted chicken or turkey. - Pork au jus:
Replace beef drippings and broth with pork juices and a light stock. Add herbs like rosemary and thyme for a savory, earthy note. - Vegetarian “au jus”:
Use mushroom or vegetable broth, along with soy sauce, mushroom powder, and nutritional yeast to create depth without meat. Ideal for vegetable roasts or meatless sandwiches. - Red wine au jus:
Deglaze the roasting pan with red wine, reduce it slightly, then add broth and seasonings. This works beautifully with prime rib and special-occasion beef roasts. - Garlic and herb au jus:
Sauté fresh garlic, shallot, or herbs (like thyme, rosemary, or sage) briefly in butter or drippings before adding broth.
Serving Ideas
Au jus is more versatile than many people realize. Try it with:
Beef stew or pot roast: Use au jus as the starting liquid for slow-cooked dishes to increase flavor from the beginning.
Prime rib and roast beef: Drizzle over slices or serve in a small pitcher on the side.
French dip sandwiches: Dip toasted baguette stuffed with sliced beef into a warm bowl of au jus.
Mashed potatoes and sides: Use as a lighter alternative to thick gravy on potatoes, Yorkshire pudding, or roasted vegetables.
FAQs
What is au jus gravy made of?
Beef bouillon, cornstarch, onion powder, garlic, and herbs. Whisk with broth; simmers thick.
Can I make au jus without beef broth?
Yes, use water or veggie broth. Flavor milder; add Worcestershire boost.
How long does au jus gravy last in the fridge?
Up to 4 days sealed. Reheat, whisking; add fresh broth if thick.
Is au jus the same as beef gravy?
No, au jus is thinner, broth-based. Brown gravy is made with flour and has a thicker consistency.
Can I use au jus mix for pot roast?
Absolutely, stir into the slow cooker. Tenderizes beef; rich sauce bonus.