Simple Au Jus Gravy Recipe
Simple Au Jus Gravy Recipe
Simple Au Jus Gravy is a go-to for roast beef dinners. It brings rich, savory beef flavor without needing drippings or extra effort.
What is Au Jus Gravy?
Au jus gravy is a thin, tasty beef broth sauce. Unlike thick gravies, it lets the natural beef flavor stand out.
Home cooks often use it for French dip sandwiches or pot roasts. This recipe avoids store-bought packets for a fresher flavor.
This gravy is lighter than the traditional kind. It’s great for drizzling over your food instead of completely covering it.
Why Make Homemade Au Jus?
Store-bought mixes often have MSG and fillers. Making it at home lets you control the salt and get better flavor.
It only takes 5 minutes to prepare and always turns out smooth.
It’s great for meal prep, and the dry mix keeps for months.
Ingredients (Makes 2 Cups Gravy)
For the dry mix (makes 6 servings):
- 4 tablespoons beef bouillon powder (low-sodium preferred)
- 4 tablespoons cornstarch
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
To prepare 2 cups of gravy:
- 4½ teaspoons dry mix
- 2 cups beef broth (or water for a lighter version)
- Optional: 1 teaspoon Worcestershire sauce for umami
These ingredients give you the same flavor as roast drippings. If needed, use gluten-free cornstarch.
Step-by-Step Instructions
Make the Dry Mix
- Combine all dry ingredients in a bowl.
- Blend the mix in a blender or food processor until it’s a fine powder. If you don’t have a blender, whisk it well.
- Store the mix in an airtight jar. It will last up to 6 months in your pantry.
Cook the Gravy
- Whisk 4½ teaspoons of the mix into 2 cups of cold broth to prevent lumps.
- Heat over medium. Stir constantly.
- Let it simmer for 5 to 10 minutes until it thickens and becomes glossy and smooth.
- Take the pot off the heat and add Worcestershire sauce if you like. Taste it and adjust the salt as needed.
The gravy will be easy to pour and will get thicker as it cools.
Pro Tips for Perfect Au Jus
Always start with cold liquid to prevent the gravy from clumping.
Whisk the mixture well at the beginning. This helps the starch dissolve smoothly.
Keep the heat low and just let it simmer. High heat can toughen the texture.
For a richer flavor, stir in some butter at the end. It makes the gravy taste like it’s from a restaurant.
Use double the broth for a stronger flavor, or use half water if you want it lighter.
Common Mistakes to Avoid
If you overcook the gravy, the starch can burn, so keep an eye on it.
Starting with hot liquid can cause lumps, so always use cold liquid first.
Mixing too much can make the gravy too thick, so measure your ingredients carefully.
Don’t skip tasting at the end. Bouillon can vary, so season the gravy last.
Serving Suggestions
Serve it with sliced roast beef for the perfect French dip au jus.
Drizzle it over mashed potatoes or Yorkshire pudding.
Use it as a gravy for pot roast. It’s also great in a slow cooker.
It’s a great dip for sandwiches and helps keep the bread from getting soggy.
Try using it as a base for beef stroganoff or as a topping for shepherd’s pie.
Storage and Freezing
Fridge gravy for 4 days. Reheat gently; whisk.
Freeze portions for 3 months. Thaw overnight.
Keep the dry mix in a cool place and label it with the date.
Add a splash of broth to revive the mix. It will taste as fresh as when you first made it.
Nutrition (Per ¼ Cup Serving)
Each serving has about 25 calories, is low in fat, and has no cholesterol.
There is 1 gram of carbs from the cornstarch, and the sodium comes from the bouillon.
It goes well with protein dishes, and you can easily make keto-friendly changes.
Variations for Every Diet
Vegetarian: Swap beef bouillon for mushroom. Rich depth.
For gluten-free needs, cornstarch is safe, but make sure to check the bouillon ingredients.
To lower the sodium, use half the bouillon and add more herbs.
For a spicy kick, add ¼ teaspoon of cayenne pepper to the mix.
For a creamy version, whisk in 2 tablespoons of cream after the gravy has simmered.
Why This Recipe Beats Packets
There are no strange additives—just pure beef flavor.
You can adjust the flavor strength to suit your taste or needs.
Cost: Pennies per batch. Bulk savings.
This recipe works for more than just beef—try making a turkey version too.
It’s a family favorite, and kids especially love dipping their food in it.
As a home cook in busy Hyderabad kitchens, I’ve adjusted this recipe for Indian tastes. It goes well with peppery roast or biryani sides and is perfect for quick weeknight meals.
Pairing Ideas
Roast beef tenderloin. Garlic mashed.
Prime rib holidays. Horseradish side.
Slow cooker chuck. Veggie medley.
French dip sliders. Party hit.
Steak frites. Thin pour.
History of Au Jus
The name comes from the French term for ‘with juice,’ referring to the essence left in the roast pan.
In America, dry au jus mixes became popular in the 1970s.
Now, au jus is a pantry essential that makes everyday beef dishes taste special.
Kitchen Tools Needed
Saucepan, whisk, measuring spoons.
A blender is optional, and you can store the mix in a mason jar.
Cleanup is easy, and the whole process takes just 10 minutes.
Scaling the Recipe
Make half a batch if you’re cooking for one, or double it for a crowd.
Jar makes 6 batches. Gift jars are cute.
Holiday prep dream. Stock up.
This simple au jus can turn basic meals into something special. Once you learn it, you’ll use it again and again.
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.