Au jus is an easy and classic condiment to create, even if you don’t have juicy drippings from a home-cooked roast lying round. It’s the perfect sauce for any cut of meat or sandwiches and can be stored in the freezer in small batches. Beef Au jus is thinner than gravy, concentrated in flavour and made from succulent meat juices mixed with stock. Here’s a simple yet delicious recipe that will satisfy any beef au jus recipe.
- olive oil – just enough to saute
- 1/4 cup red onion chopped
- 1 teaspoon minced garlic
- 1/8 cup white wine
- 1 tablespoon Worcestershire sauce
- 2 1/2 cups beef broth
- 1 teaspoon flour- optional. See below for the gluten free version.
- Caramelize your finely chopped onions in a small amount of olive oil. Add garlic and cook for a minute or two more, or until it starts to go soft.
- Deglaze the pot with ⅛ cup of white wine, and then add 1 tablespoon of Worcestershire sauce. Cook for one more minute and stir constantly.
- Add beef broth and bring to a light boil. Reduce the heat and simmer for about 3 minutes.
- Strain the broth and then return it to the pot. Add flour and simmer for an additional 5 minutes.
- Serve with dips, cuts of meat, or even a sandwich. Freeze in small batches if necessary.
Notes: if you are gluten free, you can use cornstarch or tapioca starch instead of flour. Create a mixture with cold water and a small amount of the starch before pouring in, as this will prevent clumping.
The au jus will last 3 or 4 days in the refrigerator, but will last for a long while in the freezer.