Au Jus Recipe | Easy Sauce Recipes (2024)

FAQs

What is au jus sauce made of? ›

Au Jus Ingredients

These are the ingredients you'll need to make from-scratch au jus: Beef drippings: Of course, this perfect au jus starts with beef drippings. Flour: All-purpose flour thickens the beef au jus. Broth: Use store-bought or homemade beef broth.

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).

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.

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.

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).

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.

Usually, because the Au Jus is not produced from the meat being served, but is a separate sauce condiment added to the meat or sandwich.

2. Beef Bullion. You can use beef bouillons as is as a replacement for au jus, but you can also make your own au jus gravy mix from it.

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.

Corn starch has twice the thickening power of flour. When a gravy, sauce, soup or stew calls for flour, use half as much corn starch to thicken. To thicken hot liquids: first mix Canada Corn Starch with a little cold water, until smooth. Gradually stir into hot liquid until blended.

How do professional chefs thicken sauce? ›

Wheat flour is used extensively in professional kitchens as a thickening agent. Although it can be combined with water to create a whitewash, it is more commonly mixed with fat, which surrounds the starch granules and prevents clumping when added to hot liquids.

There are many ways of stabilizing an emulsion or a particle solution, but the easiest is to slightly thicken the mixture with a thickening agent. Large, processed food companies use a combination of different thickeners based on the ingredients in the emulsion, but for home cooks xanthan gum is a great place to start.

If you don't have au jus or prefer to make your own seasoning blends (like I do), you can substitute 2 Tbsp granulated onion and 2 Tbsp cornstarch for the au jus packet. If you're feeling fancy, you can use a packet of dry onion soup mix, or you can make your own dry onion soup mix.

Jus lie' “A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch. A similar term “au jus” meaning “with juice” describes the serving of meat, most often beef, with the natural juices that were produced while the meat was being cooked.” ( www.epicurus.com)

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.

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked.

Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent. In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned.

In French, au jus means "with juice" or "with its own sauce." You can make au jus from beef base rather than using fresh beef stock for a more convenient preparation. Au jus made from beef base has a powerful flavor; add more water if it is too strong for your taste.