How To Make Au Jus Sauce Recipes

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BEEF AU JUS



Beef Au Jus image

This is the most minimalist method for doing a quick au jus for your prime rib of beef.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup beef fat drippings from a prime rib or other roast beef (see footnote)
1 ½ tablespoons all-purpose flour
2 cups beef broth
salt and ground black pepper to taste

Steps:

  • Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
  • Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
  • Boil mixture until it thickens slightly; season with salt and pepper to taste.

Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg

BEEF AU JUS SAUCE



Beef Au Jus Sauce image

I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!

Provided by Bone Man

Categories     Sauces

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7

1 cup beef drippings, from a baked roast, do not drain fat
15 ounces beef broth, canned
1/4 cup water, warm
1 tablespoon cornstarch
1/4 teaspoon Kitchen Bouquet
1/2 teaspoon Mrs. Dash onion and herb seasoning
1/2 teaspoon seasoning salt

Steps:

  • In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
  • In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs. Dash, and seasoned salt and bring to a boil. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.
  • Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
  • NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

Nutrition Facts : Calories 6, Fat 0.1, SaturatedFat 0.1, Sodium 158.4, Carbohydrate 0.8, Protein 0.5

SUPER BEEFY AU JUS



Super Beefy Au Jus image

There's nothing that goes with a good prime rib or many other cuts of beef like a traditional au jus sauce. But how do you make it? Let Foodal show you how now, with our stepy-by-step instructions.

Provided by Mike Quinn

Yield 8 servings

Number Of Ingredients 9

1 tablespoon Oil
beef scraps and bones ((optional))
beef drippings from roasted meat ((optional))
8 cups low sodium beef stock ((2 32-ounce cartons))
1 cup dry red wine ((semi-dry also works))
2 carrots (coarsely chopped)
1 onion (divided into 8ths)
1/4 teaspoon freshly ground black pepper
salt (to taste)

Steps:

  • Add oil to a 6 or 8-quart heavy duty stock pot (thick bottomed) and brown the meat scraps and bones over medium high heat. This is optional but it creates a bit of fond that adds to the flavor.
  • Add the remaining ingredients minus the black pepper and salt (and the beef drippings if the roast is not ready). Bring to a boil, cover, and reduce to a high simmer for 30 minutes.
  • Uncover the pot and add the black pepper if desired. Bring to boil and allow the liquid to reduce to about 1/3 of the original quantity.
  • Remove from heat and scoop out the bones, beef scraps, and vegetables with a slotted spoon. Add the beef drippings prior to serving.

Nutrition Facts : ServingSize 1 serving, Calories 38 kcal, Fat 2 g, SaturatedFat 0.4 g, UnsaturatedFat 1.2 g, Carbohydrate 1 g, Sugar 1 g, Protein 1 g, Sodium 1136 mg

PRIME RIB AU JUS



Prime Rib Au Jus image

Provided by Sandra Lee

Time 2h55m

Number Of Ingredients 8

1 (4 to 5-pound) beef rib roast
5 cloves garlic, slivered
1/4 cup peppercorn and garlic marinade (recommended: McCormick's)
2 tablespoons spicy brown mustard
Salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup red wine
1 cup beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes.
  • To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.

EASY HOMEMADE AU JUS SAUCE



Easy Homemade Au Jus Sauce image

My easy Au Jus Sauce uses beef drippings and just 3 ingredients for the most amazing homemade au jus recipe! Ready in 5 minutes to use with your favorite beef roast recipes and French Dip sandwiches. You'll never want to use store-bought au jus gravy mix again!

Provided by Isabel Laessig

Categories     Sauce

Time 5m

Number Of Ingredients 4

1 cup Beef Broth or juices from roast beef
1 tablespoon Worcestershire Sauce
1 cup Red Wine
drippings from roast beef

Steps:

  • Place the roasting pan from cooking roast beef on the stove over low heat after removing the roast from the pan. Alternatively, you can use another pan to cook the au jus sauce. Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the roasting pan, scrape up any brown bits from the bottom of the pan. A wooden spoon works best for this.
  • Add beef broth or juices from the roast beef. Bring to a simmer. Serve hot with sliced roast beef.

Nutrition Facts : Calories 117 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 534 mg, Sugar 2 g, ServingSize 1 serving

SIMPLE AU JUS GRAVY



Simple Au Jus Gravy image

An easy, cheap and quick version of the gravy used for French Dip Subs. No need to buy those expensive dry mix packets anymore!

Provided by Jess_FinsUp

Categories     Sauces

Time 15m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 5

3 cups water
4 teaspoons beef bouillon (or 4 cubes)
1 teaspoon soy sauce
1/4 teaspoon garlic powder
salt and pepper

Steps:

  • Place the water in a medium sauce pan and bring to a boil.
  • Reduce heat to low; whisk in the beef bouillon.
  • Whisk in the soy sauce, garlic powder and salt and pepper to taste.
  • If you like a thicker Au Jus gravy, you can also whisk in a little flour to thicken it.

Nutrition Facts : Calories 1.7, Sodium 101.8, Carbohydrate 0.2, Protein 0.2

RED WINE JUS



Red wine jus image

Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak

Provided by Good Food team

Categories     Condiment

Time 35m

Yield Makes 270ml (6-8 servings)

Number Of Ingredients 9

2 tsp olive oil
2 shallots, finely chopped
175ml port
175ml red wine
1 rosemary sprig
1 bay leaf
800ml beef stock
2 tbsp butter
pinch sugar

Steps:

  • Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
  • Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
  • Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
  • Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

FRENCH DIP AU JUS



French Dip au Jus image

I created this because so many French dip recipes seem bland or rely on a mix. The sandwich and au jus is simple to make and tastes better than a restaurant version. -Lindsay Ebert, Orem, Utah

Provided by Taste of Home

Categories     Lunch

Time 8h30m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 teaspoons beef base
1 teaspoon dried thyme
1 beef rump roast or bottom round roast (3 pounds), cut in half
1 medium onion, quartered
1/2 cup reduced-sodium soy sauce
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon pepper
8 cups water
2 tablespoons Dijon mustard
2 loaves French bread (1 pound each), split and toasted
12 slices part-skim mozzarella cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained

Steps:

  • Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.

Nutrition Facts : Calories 694 calories, Fat 19g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 1906mg sodium, Carbohydrate 69g carbohydrate (4g sugars, Fiber 3g fiber), Protein 59g protein.

CLASSIC AU JUS



Classic Au Jus image

After roasting prime rib, don't throw out those pan juices! Those drippings are the key to making this flavorful juice to serve with tender slices of beef. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 1-1/4 cups.

Number Of Ingredients 8

3/4 cup meat drippings
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
1/2 cup dry red wine
2-1/2 cups beef stock
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan. Add wine; simmer until reduced slightly, 3-5 minutes. , Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain through a fine sieve. Season with salt and pepper. Serve with prime rib or other cooked beef.

Nutrition Facts : Calories 154 calories, Fat 15g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 275mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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