Beef au jus is a rich and flavorful sauce that enhances various beef dishes, from prime rib to French dip sandwiches. This guide provides a comprehensive look at preparing the ultimate au jus, highlighting various recipes and techniques.
One popular method involves melting drippings in a skillet, whisking in flour, and gradually adding beef broth. Seasoned with salt and pepper, this mixture is brought to a boil and simmered until thickened. Another variation starts with caramelizing onions in olive oil, adding garlic, and deglazing with white wine. Worcestershire sauce and beef broth are then added, bringing the mixture to a light boil before simmering.
For those looking for a simpler approach, melting unsalted butter in a saucepan with garlic, thyme, and Dijon mustard creates a flavorful base. Beef broth and Worcestershire sauce are added to this mixture, whisked together for a rich au jus. Additionally, au jus can be made from roast leg of lamb or roasted chicken, using the same steps but substituting beef broth with chicken broth.
When storing leftover au jus, it’s recommended to keep it in an airtight container in the refrigerator for up to 3 to 4 days. Whether making au jus with or without drippings, these recipes ensure a delicious and savory sauce perfect for enhancing your favorite beef dishes.
