Au Jus Recipe
Au Jus Recipe is the perfect no-fuss, homemade beef gravy that turns your roast into a mouthwatering masterpiece.
Picture this: steaming slices of roast beef, the juices glistening as you pour this silky au jus over each piece. Originating from classic French technique, au jus means “with juice,” and it’s all about transforming pan drippings into a clear, savory broth. I love serving it at family gatherings, especially during chilly fall weekends when everyone’s craving comfort without heavy sauces. Rich in natural collagen and free from flour thickeners, this beef au jus is naturally gluten-free, low in carbs, and brimming with real flavor—no can of salty gravy mix required.
Why You’ll Love This Recipe
• Ready in 20 minutes—no standing guard by the stove.
• Uses simple pantry staples and drippings you already have.
• Naturally gluten-free and low-carb friendly (great for keto or Paleo).
• Perfect for dipping roast beef, mashed potatoes, biscuits, or French dip sandwiches.
• Light-bodied but deeply savory—no heavy cream or flour.
• Customizable with herbs, wine, or mushrooms for endless flavor twists.
• Helps stretch leftovers—drizzle over veggies or reheated steaks.
• Family-approved comfort sauce with glowing five-star feedback from over 200 readers.
Ingredients
• 1 to 1½ cups pan drippings from your roast beef (chill briefly, skim fat)
• 2 cups beef broth or stock (homemade or low-sodium store-bought)
• 1 tbsp Worcestershire sauce (Lea & Perrins or coconut aminos for Paleo)
• 1 sprig fresh rosemary (or ¼ tsp dried, crushed)
• 1 sprig fresh thyme (or ¼ tsp dried)
• 1 tsp garlic powder (or 2 cloves minced garlic)
• ½ tsp onion powder (or 2 tbsp finely chopped yellow onion)
• Salt and freshly ground black pepper, to taste
• Optional splash of red wine (¼ cup) or balsamic vinegar for brightness
Tip: Grass-fed beef drippings yield richer flavor and more natural collagen. If you don’t have fresh herbs, a pinch of Herbes de Provence works beautifully.
Directions
1. After removing your roast beef from the pan, pour all drippings into a fat separator (or a glass measuring cup). Tip: If you don’t own a separator, refrigerate briefly until the fat rises, then skim it off with a spoon.
2. In a medium saucepan over medium heat, add 1 tbsp of the reserved drippings. Swirl to coat the bottom—this little fat boost helps carry flavor.
3. Stir in minced garlic or garlic powder and chopped onion (if using fresh). Cook 30 seconds until fragrant; you’ll smell that toasty, savory note almost immediately.
4. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits (fond) from the pan. Those bits are pure gold for depth.
5. Add rosemary and thyme sprigs; bring mixture to a gentle simmer. If you crave a bolder taste, stir in red wine or a splash of balsamic vinegar now.
6. Reduce heat to low and simmer for 8–10 minutes, uncovered—this concentrates flavor without thickening it too much. Stir occasionally and watch the color deepen.
7. Taste and season with salt and pepper. Remove herb sprigs, then strain through a fine-mesh sieve if you prefer a crystal-clear jus.
8. Keep warm over the lowest heat or transfer to a gravy boat. Give it a quick whisk just before serving to reunite any separated juices.
Servings & Timing
• Yield: Makes about 1½ cups of au jus (serves 4–6 generously)
• Prep Time: 5 minutes (plus chilling to skim fat)
• Cook/Simmer Time: 10 minutes
• Rest Time: While roast rests (10–15 minutes)
• Total Time: 20 minutes (plus roast resting)
Variations
• Red Wine Fusion: Swap ½ cup beef broth for red wine for a deeper, richer jus.
• Mushroom Medley: Sauté ½ cup sliced mushrooms before adding liquids for earthy complexity.
• Herb Burst: Stir in chopped parsley, chives, and tarragon at the end for a fresh finish.
• Slow-Cooker Style: Combine all ingredients in a Crock-Pot; cook on low 2 hours and strain.
• Asian Twist: Replace Worcestershire with soy sauce, add a dash of sesame oil and ginger.
• Paleo/Whole30: Use coconut aminos instead of Worcestershire, keep drippings firm, skip additives.
Storage & Reheating
Store leftover au jus in an airtight container in the fridge for up to 3 days. For longer life, freeze in ice cube trays or freezer-safe bags for up to 2 months. To reheat, thaw overnight or warm gently on the stovetop over low heat, stirring until smooth. Make-ahead tip: Prepare sauce a day ahead and refrigerate, then skim off any solidified fat before warming.
Notes
I learned that letting the sauce simmer gently—rather than boil—brings out a sweeter, more nuanced flavor without reducing it too far. If your pan drippings are very salty, use low-sodium broth and taste-test before seasoning. For a silkier mouthfeel, finish with a small knob of cold butter, stirring just until melted. Personally, I sometimes add a teaspoon of Dijon mustard for a subtle tang that brightens the beefiness.
FAQs
Q: What’s the difference between au jus and gravy?
A: Au jus is a thin, flavorful broth made from pan drippings and stock, while gravy is thickened with flour or cornstarch for a heavier texture.
Q: Can I make this with store-bought drippings?
A: Yes—mix store-bought beef jus base or concentrate with broth and seasonings to mimic homemade depth.
Q: Is au jus gluten-free?
A: This recipe is naturally gluten-free if you use gluten-free Worcestershire sauce and check your broth label.
Q: How do I prevent a greasy sauce?
A: Chill drippings briefly or use a fat separator to remove excess fat before heating.
Q: Can I double the recipe?
A: Absolutely—just maintain the herb ratio and taste as you go to adjust seasoning.
Q: What do I do if the jus tastes bland?
A: Stir in a dash more Worcestershire, a tiny splash of vinegar, or a pinch of salt; then simmer another minute.
Q: Can I use drippings from other meats?
A: Yes—pork drippings work great, but you may want to swap in chicken broth and adjust herbs.
Q: How do I make it ahead for a holiday table?
A: Cook the jus early, cool to room temperature, then refrigerate; skim fat before reheating gently.
Conclusion
There’s something so satisfying about turning simple pan drippings into a homemade au jus that’s rich, yet light and naturally gluten-free. This Au Jus Recipe highlights real beef flavor without any heavy thickeners—and it’s ready in about 20 minutes. Give it a try this weekend, leave your feedback below, and for more gravy and roast inspiration, check out my Roast Beef Recipe and Homemade Gravy tutorials. Happy cooking!
Au Jus Recipe
Ingredients
- 1 to 1½ cups pan drippings from roast beef chilled briefly, skim fat
- 2 cups beef broth or stock homemade or low-sodium store-bought
- 1 tbsp Worcestershire sauce Lea & Perrins or coconut aminos for Paleo
- 1 sprig fresh rosemary (or ¼ tsp dried, crushed)
- 1 sprig fresh thyme (or ¼ tsp dried)
- 1 tsp garlic powder (or 2 cloves minced garlic)
- 1/2 tsp onion powder (or 2 tbsp finely chopped yellow onion)
- Salt and freshly ground black pepper to taste
- Optional splash red wine or balsamic vinegar for brightness
Instructions
- After removing roast beef, chill drippings briefly, skim fat, and measure 1 to 1½ cups.
- In a saucepan, heat reserved drippings, garlic, and onion. Add broth, Worcestershire sauce, and scrape up browned bits.
- Add rosemary, thyme, and bring to a simmer. Enhance with red wine or vinegar for depth.
- Simmer for 8-10 minutes to concentrate flavors. Season with salt and pepper to taste.
- Remove herb sprigs, strain for a clear jus if desired. Keep warm until serving.
