Au Jus Recipe | Easy Sauce Recipes (2024)

FAQs

What is au jus sauce made of? ›

Au jus sauce is made from the drippings of a beef roast, Worcestershire sauce, beef broth, and red wine. I also like to throw in a sprig of fresh herbs like rosemary or thyme for added flavor, but this isn't traditional and is completely optional.

Although au jus is not intended to be gravy, you can thicken the sauce by melting 1 tablespoon of butter in a microwave-safe bowl, adding 1 tablespoon of flour, and whisking these together. Then, add about 2 tablespoons of the prepared au jus sauce to the butter-flour mixture.

Alternatively, you can use pre-made beef bouillon granules. Combine Ingredients: In a mixing bowl, combine the beef bouillon granules (or crushed cubes), onion powder, dried parsley flakes, white pepper, garlic powder, and celery salt. Use a whisk or a fork to ensure that all the ingredients are evenly mixed.

In practice, the jus is enhanced by deglazing the pan with stock and then simmering the liquid with mirepoix before straining and serving it. Au jus is generally -- but not always -- unthickened, which is what distinguishes it from a pan gravy.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.

Optional: To thicken, add the au jus to a 2 qt pot. In a small bowl, add equal parts cold water and cornstarch, between 2-4 tablespoons depending on how thick you would like the au jus. (4 tablespoons will be closer to a gravy consistency.) Add the cornstarch slurry, and stir.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Can you use brown gravy instead of au jus? Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

What is the difference between a sauce and a jus? A sauce is a spoonable ingredient, applied to the top of food, such as pizza sauce. Or, mixed in w/ ingredients, such as pasta sauce. A jus is usually a much thinner consistency liquid, a broth, which reflects the main ingredient.

Is au jus gravy the same as au jus sauce? ›

Au jus is a French term that refers to a sauce or gravy made from the natural juices of the meat. It is typically served with roasted or grilled meats, such as beef, lamb, or pork, and is often used to add moisture and flavor to the dish.

Au jus is usually a thinner brown gravy served with meats and gravy can be white gravy with sausage that can be served over biscuits. You can also serve over meat. It is a personal choice.

Au jus is thinner, so you might need to thicken a gravy or soup with a little cornstarch mixed with water. Also be aware that au jus is saltier than demi-glace, so you might not want to use the entire package.

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

A mouthwatering, shredded chicken dish flavored with homemade ranch seasoning, ghee (or vegan butter) and pepperoncini peppers, and an easy au jus mix replacement: chicken broth and coconut aminos!

Several substitutes will work just as well if you're out of au jus… Beef stock powder sauce, bouillon cubes, beef broth, and chicken broth are all good options. If you use chicken broth, you may need to add a little extra seasoning to compensate for the different depths of flavor.

Au jus has a rich, savory flavor that is derived from the natural juices of the meat. The taste of au jus can vary depending on the type of meat it is made from and the spices and herbs used to season it. For example, beef au jus has a rich, beefy flavor with a hint of sweetness from the natural juices of the meat.