Here’s a simple Au Jus recipe that pairs beautifully with roast beef, especially a rump roast. “Au jus” means “with juice” in French and refers to a light, flavorful sauce made from the natural juices released during cooking. It’s perfect for roast beef sandwiches, French dip sandwiches, prime rib, and any beef roast that benefits from an extra savory boost.
At its core, au jus is made from the pan drippings and a small amount of additional liquid to deglaze and concentrate the flavors. This version uses common pantry ingredients to create a rich, meaty sauce with depth and balance. The instructions are straightforward and suitable for both quick weeknight meals and special occasions.
Au Jus
Au jus is typically made from the browned bits and juices left in the roasting pan after cooking beef, lamb, or pork. The technique highlights those concentrated flavors by deglazing the pan and gently reducing the liquid to a light sauce. Here’s the basic approach:
- Remove the meat from the pan and let it rest, leaving the drippings behind.
- Deglaze the pan over medium heat with beef broth, stock, or wine, scraping up the browned fond.
- Simmer the liquid to concentrate the flavors, reducing it slightly.
- Optionally thicken with a small roux, strain, and serve hot alongside the meat.
The key ingredient is the meat’s drippings. Small additions like Worcestershire or soy sauce and a touch of onion enhance the sauce without masking the beef flavor.
Roasts To Make Au Jus With
Try this au jus with any large roast or pot roast, including:
- Rump roast
- Boston butt (pork roast)
- Eye of round roast
- Bottom round roast
- Tri-tip roast
- Prime rib roast
- Sirloin tip roast
Au Jus Sauce Ingredients
- Beef drippings (from your cooked meat)
- Beef broth or beef stock
- Red wine (optional)
- Worcestershire sauce
- Soy sauce
- Red onion
- Black pepper
- All-purpose flour (for a roux)
- Cold water (to adjust consistency)
Equipment
- Roasting pan or pot roast pan
- Small saucepan
- Wooden spoon or spatula
- Strainer
- Airtight container for storage or an ice cube tray for freezing portions
How to Make Au Jus Sauce
Step 1: Collect the Meat Drippings
After your roast is done, remove the meat and collect the juices and browned bits from the bottom of the pan. These drippings are the foundation of a good au jus.
Step 2: Deglaze the Pan
Place the roasting pan over medium heat. Add about 1 cup of beef broth or, for more complexity, use a splash (up to 1/2 cup) of red wine along with the broth. Use a wooden spoon to scrape and dissolve the brown fond from the pan.
Step 3: Add Flavor
Stir in 1–2 tablespoons each of Worcestershire and soy sauce, a finely chopped small red onion, and a pinch or two of black pepper. Allow these ingredients to warm and meld for a few minutes.
Step 4: Make a Roux (Optional)
For a slightly thicker au jus, melt 2 tablespoons of butter in a small saucepan and whisk in 2 tablespoons of all-purpose flour to form a smooth roux. Cook briefly until it’s lightly golden, then whisk into the deglazed liquid.
Step 5: Combine and Simmer
Pour the roux or a slurry of flour and cold water slowly into the pan while stirring to avoid lumps. Simmer over low heat until the sauce reaches the desired consistency. If it becomes too thick, thin it with additional beef broth.
Step 6: Strain and Serve
Strain the au jus through a fine mesh sieve to remove solids and serve hot alongside roast beef, prime rib, or sandwiches for dipping.
Storage
Store leftover au jus in an airtight container in the refrigerator for 3–4 days. For longer storage and easy portioning, freeze small amounts in an ice cube tray and transfer the cubes to a freezer-safe bag.
Homemade au jus is a quick way to add restaurant-quality flavor to roasted meats. It requires only a few ingredients and a short amount of active time, but it makes a noticeable difference in the overall dish. Give it a try the next time you roast beef—you’ll find it elevates sandwiches, slices of roast, and holiday roasts alike.
Recipe Card
Au Jus – How to Make
Ingredients
- 1 cup beef drippings from your cooked meat
- 2 cups beef broth or beef stock
- 1/2 cup red wine optional
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 small red onion finely chopped
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons cold water
Instructions
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1. Collect the Meat Drippings – After cooking, remove the meat and gather the drippings and browned bits from the pan.
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2. Deglaze the Pan – Place the pan over medium heat and add 1 cup beef broth (or a splash of red wine). Scrape the fond to release the concentrated flavor.
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3. Add Flavor – Stir in Worcestershire sauce, soy sauce, chopped onion, and black pepper. Simmer briefly to combine.
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4. Make a Roux – Melt butter and whisk in flour to make a paste. Cook briefly, then add to the deglazed liquid to thicken if desired.
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5. Combine and Simmer – Stir the roux into the pan and simmer on low until the sauce reaches the desired consistency. Thin with extra broth if necessary.
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6. Strain and Serve – Strain to remove solids and serve hot with your roast or sandwiches.
Cook Time
Making au jus is quick. Deglazing takes about 5–10 minutes, preparing a roux about 5 minutes, and simmering until it thickens another 10–15 minutes depending on your preferred consistency. Overall, plan for roughly 20–30 minutes of active time after the roast is done.
Sources
Recipe inspiration and classic techniques are adapted from well-known culinary sources and standard cooking practice for pan sauces and deglazing.