Rich and flavorful, this Homemade Au Jus adds an instant savory boost to roasts, sandwiches, and more. Made with butter, flour, beef stock, Worcestershire sauce, and a few seasonings, it’s quick to prepare with or without pan drippings and elevates any beef or poultry dish.
If you love soup, you’ll appreciate how spoonable and comforting this au jus can be. Au jus, a French phrase meaning “with juice,” refers to serving meat accompanied by its natural juices or a light sauce. While some recipes call for beef drippings to deepen the flavor, this version produces a delicious au jus even without them. If you have the browned bits from a roasting pan, add them for extra richness; otherwise the simple recipe below stands on its own.
Homemade Au Jus
This easy au jus brings a savory finish to prime rib, roast beef sandwiches, French dips, or even roasted chicken. It’s also fantastic as a dipping sauce for rolls and hoagies. With just a few pantry staples you can make a small batch in minutes and store leftovers in the refrigerator or freezer for quick flavor boosts later.
Au Jus Mix
Keep this au jus mix on hand for turning ordinary leftovers into something special. The base of butter and flour creates a light roux, while beef stock and Worcestershire sauce build a savory, umami-packed sauce. A hint of onion powder and salt and pepper balance the flavors.
Homemade Au Jus Sauce
This sauce is worth making for special meals and for everyday sandwiches. It’s versatile—serve it with prime rib, roast beef, steak sandwiches, or use it as a flavorful dip. The recipe is forgiving, so you can tweak seasonings or swap ingredients to suit your taste.
Ingredients for making au jus
Full measurements and detailed steps are in the printable recipe below.
- Butter – salted or unsalted works.
- Flour – all-purpose is best for the roux.
- Beef stock – choose low-sodium to control saltiness.
- Worcestershire sauce – adds savory depth and umami.
- Onion powder – a small sprinkle for subtle onion flavor.
- Salt and pepper – adjust to taste.
How to make homemade au jus
Follow these simple steps to make a smooth, flavorful au jus.
1. Melt the butter in a medium saucepan over medium-high heat.
2. Whisk in the flour and cook briefly until it forms a smooth roux with no lumps.
3. Gradually whisk in half of the beef stock, stirring until the sauce starts to thicken.
4. Add Worcestershire sauce and the remaining stock, bring to a boil, then reduce heat and simmer for about 5 minutes.
5. Season with onion powder, salt, and pepper to taste.
Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, pour cooled au jus into an ice cube tray, freeze, then transfer the cubes to a bag for easy use later.
What to serve with Au Jus
Au jus pairs beautifully with prime rib, roast beef and French dip sandwiches, steak sandwiches, and Italian-style roast beef. It also makes a great dip for crusty rolls or hoagies.
FAQs
Au jus is a light, savory sauce used to enhance roasts, prime rib, and steaks. It can be made with pan drippings for extra richness or prepared without them for a quick, reliable sauce.
- What is a substitute for au jus? Beef broth, consomme, or even a rich brown gravy can be used as alternatives.
- Can I use chicken broth instead? Yes, but the flavor will be milder and different than a beef-based au jus.
- Is au jus the same as beef broth? Not exactly. Beef broth is a clear stock; au jus is typically thicker and more intensely seasoned.
Substitutions
- Swap beef stock for chicken or vegetable stock if needed—expect a different flavor profile.
- Switch onion powder for garlic powder or add red pepper flakes for heat.
- Stir in a splash of red wine for extra depth.
- Add pan drippings from roasted beef for a richer, beefier au jus.
- Use soy sauce in place of Worcestershire for a slightly different savory note.
Tips & Tricks
- Make this gluten-free by using a gluten-free flour and checking Worcestershire sauce for gluten ingredients.
- Whisk the flour into the butter slowly to avoid lumps and achieve a smooth roux.
- Freeze leftover au jus in small portions so you can add flavor whenever needed.
Recipe
Homemade Au Jus (without drippings)
A versatile, savory sauce made from a butter-flour roux, beef stock, Worcestershire sauce, and simple seasonings. Ready in minutes.
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon flour
- 1 1/4 cups beef stock
- 1/2 Tablespoon Worcestershire sauce
- Sprinkle onion powder
- Salt and pepper to taste
Instructions
- Melt the butter in a saucepan over medium-high heat.
- Whisk in the flour until smooth and no lumps remain.
- Whisk half of the beef stock into the roux until the sauce begins to thicken.
- Add Worcestershire sauce and the remaining stock; bring to a boil.
- Reduce heat and simmer for 5 minutes. Season to taste.
Notes
If using meat drippings, drain excess grease and add them when you add the remaining stock and Worcestershire sauce. For deeper color and flavor, a few drops of Kitchen Bouquet can be added to taste.
Nutrition (per serving)
Calories: 57 | Carbohydrates: 3 g | Protein: 1 g | Fat: 5 g | Sodium: 232 mg
This straightforward au jus recipe is an easy way to add a savory, professional touch to your meals. Make a batch, keep it refrigerated or frozen, and enjoy the extra flavor it brings to sandwiches, roasts, and more.
