Au jus is a liquid sauce made with meat drippings, broth and some spices. It’s commonly used to dip French dip sandwiches, and is also a great compliment to sliced roast beef, prime rib, mashed potatoes, and even rice. The best kind of au jus has a deep beefy and peppery flavor and is a nice refreshing sauce instead of a thick gravy.
In this guide I provide a recipe with pan drippings (the most flavorful option) as well as a simple broth version for when you don’t have drippings. You will also learn to fix some common problems such as the sauce being too salty or too bland. I’ll go over how to adjust the flavor based on the meal you’re going to serve it with.
What Is Au Jus?
In French, the term au jus translates to “with juice”. When it comes to au jus in cooking, it is basically meat served with its own juices, or a light sauce made from those juices.
A classic au jus is:
- Pourable (Not like gravy)
- Meat-based (It’s built from the meat drippings and/or the broth)
- Well balanced (Has a bit of salt and a hint of wine and a bit of an aroma)
Au Jus vs. Gravy (Main Differences)
The biggest mistake about au jus is that people mix it up with gravy. There will always be similarities, but the approach and finished product will always be different.
For Au Jus:
- Broth-like and thin
- Usually Not Thickened
- Comes from meat drippings + broth + and reduced
seasonings
For gravy:
- Thick and will coat
- Has to be thickened to comply
- Generally has milk/cream (based on the type of gravy)
If you want the classic French dip to have a thin substance, then the au jus is what you will use. However if you are looking for something that will stick and coat to the mashed potatoes then simply thicken it a bit (Optional).
Why Should You Make Au Jus a Home?
Homemade Au Jus is far better than store-bought mixes for a variety of reasons, including:
- Better quality, you can’t fake the drippings and roasted bits (fond).
- You have all the control, you choose how much salt, garlic, pepper, wine, and herbs
- It is time efficient, you can make it in 10-15 minutes on the stove
- It’s versatile, you can use it for sandwiches, roasts, and meal prepping
What is the Best Way to Get Deep Beef Flavor
The most important part of great au jus, is all about layering. Here is the most important element:
1. Drippings + Fond (Most Important)
If you roasted beef (rib, sirloin, or chuck roast) you pan will have:
- Rendered Fat
- Meaty Juices
- Browned bits stuck (fond)
Those browned bits are called fond, and they have a pure, concentrated flavor. When you deglaze it with broth or wine, it will create the base for the au jus.
2) Quality Beef Broth or Stock
The better the broth, the better the flavor. Ideally:
- Unsalted or low sodium beef stock
- Homemade stock (if you have it)
- For boxed broth, pick one you like and reduce it slightly for more depth.
3) Umami Boosters (use in small amounts)
These elevate the au jus to the next level:
- Worcestershire sauce (use sparingly)
- Soy sauce (1 or 2 teaspoons)
- A little better-than-bouillon (optional)
These should be used in small amounts. The goal is “beef” and not “soy sauce dip”.
4) Aromatics and Herbs
- Shallot or onion
- Garlic
- Black pepper
- Thyme, rosemary, or bay leaf (pick 1-2)
Au Jus Recipe (Best Version Using Pan Drippings)
If you have just roasted beef or seared steaks, and have a pan with drippings and brown bits, this is the way to go.
Yield
A bit less than 2 to 2 ½ cups is expected when taking reductions into consideration.
Time
Should take anywhere from 10 to 15 minutes.
Ingredients
- Salt, only if needed (taste first)
- Pan drippings from a roast (aim for 2–6 tablespoons drippings, plus fond in the pan)
- 1 teaspoon butter (optional, only if your pan is very lean)
- 1 small shallot, finely minced (or 2 tablespoons minced onion)
- 2 cloves garlic, minced (optional but recommended)
- 2 cups beef broth/stock (low-sodium preferred)
- ½ cup red wine (optional) or extra broth
- 1–2 teaspoons Worcestershire sauce
- ½ teaspoon soy sauce (optional, for extra umami)
- ½ teaspoon black pepper (or to taste)
- 2–3 sprigs fresh thyme (or ½ teaspoon dried)
- 1 bay leaf (optional)
Step-by-Step Instructions
Step 1: Separate fat (if needed)
After taking your roast out of the pan:
- Drippings are poured into a measuring cup.
- Wait 2-3 minutes to let the fat rise.
- Spoon some fat off, it is okay to leave 1-2 tablespoons because it adds flavor.
If your pan is greasy, err on the side of having less fat at the start. Too much fat will make the au jus heavy and oily.
Step 2: Hot To Make Aromatics
Put your roasting pan or pot on the stove and turn the burner on medium heat.
- Pour in 1-2 tablespoons of reserved fat or a bit of butter.
- Slice and put in your shallots/onion, and cook them for 1-2 minutes, until softened.
- Pour in your garlic and cook for 30 seconds.
Step 3: How To Deglaze
If you are using red wine, pour some in.
- Then take a wooden spoon and scrape the bottom. This helps all those browned bits lift.
- Simmer for 1-2 minutes to cook off harsh alcohol.
If you are not using wine, pour in a bit of your broth (splash broth) and scrape again.
Step 4: How To Add Broth and Season, Then Simmer
Add the following:
- your beef broth
- some Worcestershire sauce
- your soy sauce (only put this in if you want to)
- some black pepper
- thyme and a bay leaf if using
Now, cover the pot with a lid, and let it slowly simmer for 5-8 minutes.
Step 5: How To Strain And Serve
If you want your au jus to look nice and be smooth, here is what you should do:
- First, strain it. Grab a fine mesh strainer and put it over a small saucepan or cup for serving.
- Then, put your au jus in it, and taste it.
- If you don’t like it, put in some salt.
- If you want, put in a bit more Worcestershire sauce if you think it needs more depth.
You can add a bit more broth if it’s too strong.
Serve it hot and put it in a small bowl for dipping or a gravy boat for pouring.
Quick Au Jus Recipe (No Drippings Needed)
This is a fast version that’s surprisingly good and is perfect for those who want a French dip-style au jus without the roasted meat.
Yield
This makes about 2 cups.
Time
This will take about 10 minutes.
Ingredients
- 2 tablespoons butter (beef fat if you have it will work too!)
- ½ small onion, thinly sliced (or 1 shallot, minced)
- 2 cups beef broth/stock (try to use low sodium)
- 1–2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder (or use 2 cloves fresh garlic)
- ½ teaspoon black pepper
- 1 small sprig thyme or a pinch of dried thyme
- Optional: ¼ teaspoon soy sauce or ½ teaspoon balsamic vinegar (or a tiny amount)
Instructions
- You have to melt the butter and then sauté the onions for 3–4 minutes (lightly browning adds more flavor).
- Add in the broth, the Worcestershire sauce, pepper, and thyme.
- Let it simmer for 5–7 minutes.
- You can strain it for a smoother dip (optional).
This version isn’t going to have that roasted fond depth, but it’s still excellent for sandwiches and will work for weeknight meals.
Optional: How to Thicken Au Jus (Lightly)
Classic au jus should be thin. If you want a slightly thicker consistency (still not gravy thick), use one of these gentle methods:
Option A: Cornstarch Slurry (Best control)
- Mix 1 teaspoon cornstarch + 1 tablespoon cold water
- Whisk into simmering au jus
- Simmer 1 minute
- Only add more if you need to (Too much makes it gummy)
Option B: Reduce Longer (No starch)
For this method just reduce it by a further 10-15 minutes until it focuses on the taste and it thickens slightly from the gelatin in case you are using real stock.
Option C: Flour Roux (More gravy-like)
Only use this if you want it to be closer to gravy:
- Cook 1 tablespoon of flour in fat for 1 minute, then add broth.
This will alter the texture and taste in a profound way.
Flavor Variations (Easy and Useful)
French Dip Style (classic deli flavor)
- Add a little extra black pepper
- Use Worcestershire
- Add a tiny splash of soy sauce
- Optional: add sliced onions in the simmer, strain before serving
Prime Rib Au Jus (holiday-style)
- Use pan drippings from prime rib
- Add thyme and rosemary
- Skip soy sauce
- Add a small splash of red wine for elegance
Garlic-Herb Au Jus
- Add 3–4 garlic cloves
- Use thyme and parsley stems
- Finish with a touch of lemon zest (very small) for brightness
Mushroom Au Jus (more earthy)
- Sauté sliced mushrooms before adding broth
- Simmer and strain (or leave mushrooms in)
How to Serve Au Jus
Au jus is more than just “dip.” Try it with:
French dip sandwiches
- Pile warm roast beef on a toasted roll
- Add provolone or Swiss (optional)
- Serve au jus on the side for dipping
Roast beef or prime rib
- Spoon au jus over slices
- Add horseradish sauce on the side
Mashed potatoes
- If it’s thin, it serves as a tasty ‘beef broth drizzle’.
- If you want it more thick, do a small cornstarch slurry.
Rice or egg noodles
- Noodles = butter + a touch au jus
- For a rapid bowl, include some sliced beef
Leftovers
If you want to reheat leftover beef, au jus is perfect because it won’t dry it out. Just heat the meat in some au jus on low.
Troubleshooting (Fix Common Au Jus Problems)
1) My au jus is too salty
Why it happens:
- salty broth.
- The dip made from the drippings is salty.
- soy, and Worcestershire, like, add more salt as well.
Solution:
- to balance it, add a small splash of vinegar or lemon.
- it is best to serve it as is (last resort)
Tip: Remember to always use low sodium broth and salt it at the end.
2) It tastes bland
Try to address the following:
- Reduce it a little longer (concentrates flavor)
- Add ½ teaspoon Worcestershire
- Add some black pepper
- Add a pinch of salt only if needed
- If it lacks “beefiness,” add a tiny amount of beef bouillon (careful: it could get salty)
3) It’s greasy
Try to address the following:
- Skim fat from the top with a spoon
- Chill for 10 minutes so fat solidifies, then remove it
- Next time, start with only 1–2 tablespoons reserve fat
4) It’s Cloudy
Cloudy au jus is still delicious, but some people would like it clearer, so
- Use a gentle simmer, not a hard boil
- Strain through a fine mesh (or cheesecloth for extra clarity)
- Avoid whisking in flour (that makes it opaque)
5) It tastes too sharp from wine
Try to address the following:
- Simmer longer to cook it down
- Add a splash of broth
- Add a small pat of butter at the end for rounding (butter sharpness)
Make Ahead, Storage and Reheating
Make-ahead
You can make au jus 1-2 days ahead. It often improves the flavor overnight.
Refrigerate
- Store in airtight containers
- Good for 3-4 days in the fridge
- The fat may solidify on the top—this is expected and is easy to scrape off
Freeze
- Freeze in small containers or in ice cube trays
- Good for 3 months in the freezer
- To defrost, move to the fridge overnight or warm slowly on the stove
Reheat
Warm on low heat on the stovetop. Avoid boiling when thickened.
Ingredient notes (The little things that count)
Best broth option
If possible, use beef stock instead of “beef broth.” Stock tends to be richer because it has more gelatin.
Worcestershire or soy sauce
- Worcestershire has a tangy, savory edge
- Soy sauce has deep umami and adds a dark color
Use soy sauce in small amounts, just enough to enhance it
Herbs: fresh or dried
Dried is okay, but if you have fresh rosemary or thyme, use that for the clearest flavor.
- For dried herbs, use about ⅓ the amount you would of fresh
Pepper
Au jus often tastes best with noticeable black pepper warmth. Add pepper gradually and taste.
FAQ About Au Jus Recipe
Can I make au jus without dripping?
Yes! Try using the quick broth version. You can make it taste more like au jus by adding onion, Worcestershire sauce, and let it sit for a little while.
Can I use chicken broth instead of beef broth?
You can, but it will not taste like traditional au jus. If that is the only thing you have, then try adding:
- a little Worcestershire sauce
- a tiny spoon of beef bouillon (if you have it)
- pepper and herbs
Is Au Jus Gluten-Free?
Au jus can be gluten-free if you:
- Don’t use flour to thicken it
- Check the labels for Worcestershire sauce/ soy sauce (most are gluten-free, but not all)
Can I make au jus in the slow cooker with a roast?
Yes. You can use the liquid you cooked it in, but it might be a little bland or oily. Definitely try to:
- Strain it
- Skim off the fat
- Reduce it for 5-10 minutes on the stove
- Add Worcestershire sauce and pepper to taste
How much Au Jus do I use for French dip sandwiches?
You can use ¼ to ⅓ cup per sandwich for dipping (if your guests like to dip their sandwich a lot).
Final Takeaway
When making a great au jus recipe, there are three important aspects to think about: drippings (if possible), a good broth, and a short simmer to concentrate the flavor. Keep it clean, thin, and strain. Adjust before serving, especially the salt. You’ll find yourself making au jus every time you cook beef after mastering it, because it elevates a basic roast and sandwich to the next level.
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