The Ultimate Au Jus Recipe: A Flavorful Journey

au jus recipe

Dive into the world of gourmet sauces with a foolproof au jus recipe that will take your meat dishes from ordinary to extraordinary. This guide is your ticket to unlocking the full potential of every cut, from a festive prime rib to a comforting French dip sandwich. Get ready to impress with a sauce that’s the perfect blend of richness and simplicity, turning your next meal into a culinary celebration.

What Is Au Jus?

carving a prime rib roast with au jus

Au jus is a French culinary phrase that means “with juice.” It refers to the practice of serving meat with its own natural juices, which are collected after the meat is cooked. This “juice” is what makes au jus a unique and flavorful addition to meat dishes.

How Is Au Jus Made?

The process of making au jus is straightforward. After cooking meat, typically beef, the juices left in the pan are full of flavor. Here’s how au jus comes together:

  1. Collect the Drippings: Once the meat is done cooking, the drippings (which include the meat’s juices and fat) are left in the pan. These drippings are the foundation of au jus.
  2. Separate Fat from Juice: The fat is then skimmed off or separated from the liquid to ensure the sauce remains light.
  3. Clarify and Enhance: Some recipes call for clarifying the remaining liquid to make it pure and clear. Then, it may be reduced to concentrate the flavor, seasoned, or mixed with a little wine.

The Character of Au Jus

Au jus is not like regular gravy or sauce. It’s meant to be thin and light, not thickened with flour or cornstarch. The goal is to enhance the meat’s flavor, not to cover it up. Au jus adds a rich, savory taste to the meat without changing its original flavor profile.

Serving Au Jus

You’ll find au jus served with various beef dishes, such as a succulent prime rib roast or a hearty French dip sandwich. It’s perfect for adding moisture and a boost of flavor to every bite.

The Versatility of Au Jus

While au jus is a staple with beef, it’s not limited to it. You can make au jus from the juices of any roasted meat, including lamb, pork, or poultry. It’s a versatile sauce that can be adapted to complement any meat dish.

Au Jus: The Quintessence of Flavorful Meat Juices

Ingredients for Au Jus

Au jus is a culinary delight that epitomizes the essence of meaty flavors. The term au jus is derived from French cuisine and is indicative of a style of serving where meats are accompanied by a rich and savory sauce made from the meats’ own drippings. This practice elevates the taste experience by ensuring that the succulence of the meat is enjoyed to the last bite.

Understanding Au Jus

At its core, au jus is about simplicity and purity of flavor. It involves the careful collection and preparation of the juices that are extracted during the cooking process of meats, particularly beef. The au jus is not a gravy or a thick sauce; it’s a thin liquid that is unadulterated and unthickened, meant to enhance, not mask, the natural taste of the meat.

The Preparation of Au Jus

Preparing au jus involves a few key steps that are crucial to achieving the perfect balance of flavors:

  1. Roasting the Meat: The process begins with roasting the meat, which is typically beef, until it’s cooked to the desired level. As the meat roasts, it releases fat and meat juices that collect at the bottom of the roasting pan.
  2. Deglazing: Once the meat is removed, the roasting pan contains the concentrated flavors of the meat’s essence. This is when deglazing takes place. A little bit of wine, stock, or water is added to the hot pan, and the cook scrapes all the browned bits off the bottom, which are packed with flavor.
  3. Straining: The liquid is then strained to remove any solid bits, leaving behind a clear juice.
  4. Skimming Fat: For a purer au jus, the fat is skimmed off the top of the liquid, ensuring that the resulting sauce is light and digestible.
  5. Seasoning: The au jus is subtly seasoned, often just with a pinch of salt and pepper to respect the original flavors of the meat.

Serving Au Jus

Au jus is traditionally served with beef dishes such as prime rib or French dip sandwiches. The method of serving is straightforward – the meat is either presented with au jus spooned over the top or served on the side for dipping.

The Role of Au Jus in French Cuisine

In French culinary tradition, au jus is not just a recipe; it’s a testament to the cuisine’s philosophy of respecting ingredients and their natural flavors. The French have honed the art of au jus to ensure that the meat’s character stands front and center, with the au jus acting as a supporting element that brings moisture and a burst of umami.

The Unadulterated Pleasure of Au Jus

The beauty of au jus lies in its ability to bring out the best in meat without overwhelming it with additional ingredients. It’s a testament to the technique and restraint in cooking, allowing the quality of the meat to shine through. Whether you’re a seasoned chef or a home cook, mastering the au jus can transform a simple meat dish into a gourmet experience.

Au Jus Recipe

Creating the perfect au jus is a simple yet rewarding process. This recipe will guide you through making a delicious au jus that can be served with a variety of meat dishes. The key to a great au jus is to start with high-quality ingredients and to allow the natural flavors of the meat to shine through.

au jus recipe

The Perfect Au Jus Recipe

Ryan Yates
This classic au jus recipe is the perfect complement to roast beef, enhancing the meat’s natural flavors without overpowering them. Made with simple ingredients and ready in just 15 minutes, this au jus is a must-have for any roast beef dish, especially French dip sandwiches. The recipe includes instructions for a gluten-free option and offers tips for achieving the perfect consistency.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine French
Servings 2 Cups
Calories 69 kcal


  • Saucepan
  • whisk
  • Measuring cups and spoons
  • Fine-mesh sieve (optional for straining)
  • Stovetop or cooking range


  • 4 tablespoons unsalted butter or beef drippings
  • 2 tablespoons all-purpose flour substitute with cassava flour for gluten-free option
  • 2 cups beef broth low sodium preferred
  • 1/4 cup dry red wine optional for deglazing
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste


  • Melt the butter or beef drippings in a saucepan over medium heat.
  • If using wine, add it to the pan and stir for about 2 minutes to cook off the alcohol. If not using wine, proceed to the next step.
  • Sprinkle the flour over the butter and whisk until it forms a smooth paste, creating a roux. Cook for about 2 minutes until the roux turns golden brown.
  • Slowly add the beef broth to the roux while continuously whisking to prevent lumps.
  • Stir in the Worcestershire sauce and bring the mixture to a simmer. Cook for about 5 minutes or until the au jus thickens slightly.
  • Season with salt and pepper to taste. Strain the au jus through a fine-mesh sieve before serving if desired for a smoother sauce.
  • Serve hot alongside roast beef or use for dipping French dip sandwiches.


– For a thicker au jus, use more flour or a flour substitute. For a thinner au jus, reduce the amount of flour or omit it altogether and simply reduce the beef broth with seasonings.
– The addition of red wine is optional but recommended for an authentic flavor. Choose a good quality wine that you would enjoy drinking.
– Always taste and adjust seasonings as different brands of beef broth and Worcestershire sauce have varying levels of saltiness.
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Perfect Uses for Au Jus

French dip sandwich with au jus

Au jus is most commonly associated with roast beef dishes, particularly prime rib. The succulent, savory flavors of the au jus perfectly complement the rich taste of the beef, creating a truly mouthwatering meal.

Au jus is a remarkable sauce that can transform a simple meat dish into a gourmet experience. Its versatility allows it to be paired with a variety of dishes, enhancing flavors and adding a touch of elegance.

Here are some perfect uses for au jus that showcase its adaptability and the enhancement it brings to different meals.

Prime Rib

Prime rib is a classic dish that exudes luxury and comfort. When served with au jus, the prime rib’s rich flavors are heightened, offering a succulent taste that is deeply satisfying. The au jus works as a complement to the meat, bringing out its natural juiciness and robust flavors without overpowering the dish.

French Dip Sandwiches

A French dip sandwich is a testament to the power of au jus. By simply adding a side of au jus for dipping, the sandwich is elevated from a lunchtime staple to a culinary delight. The savory au jus soaks into the bread and melds with the beef, creating a harmonious and indulgent bite every time.

Roast Beef and Noodles

Combining au jus with roast beef and noodles creates a comforting and hearty dish that is perfect for family dinners. The au jus not only adds moisture to the dish but also infuses the noodles with a rich, meaty flavor that is both simple and sophisticated.

Leftover Roast Beef Sandwiches

Leftover roast beef doesn’t have to be dry or bland. Using au jus to moisten the beef brings new life to the leftovers, making for a sandwich that is as good as, if not better than, the original meal. The au jus ensures that the beef remains tender and adds a flavorful twist that can make a second-day dish feel first-rate.

Crafting the Perfect Au Jus

To create the perfect au jus, you’ll need to start with quality pan drippings from your roasted meat. The drippings are full of concentrated flavors that are the essence of a good au jus.

Au Jus Recipe Versus Gravy: Understanding the Difference

au jus vs gravy

When it comes to meat sauces, au jus and gravy are often mentioned in the same breath, yet they are distinct in preparation, texture, and use. Understanding these differences is key to utilizing each sauce to its full potential and ensuring that your dish is served as intended, with the appropriate accompaniment.

Characteristics of Au Jus:

  • Light and Thin: Au jus is meant to be a clear, light broth-like sauce without any thickening agents.
  • Simple Ingredients: Typically, an au jus recipe includes the meat’s drippings, a little broth or water, and sometimes wine or seasoning.
  • Preparation: It involves simmering these components to meld the flavors together, often resulting in a sauce that’s served alongside the meat for dipping or drizzling.

Understanding Gravy

Gravy, on the other hand, is a thicker sauce that’s often made from the meat drippings combined with a thickening agent like flour or cornstarch. It’s cooked until it reaches a semi-thick consistency that can blanket the food with a creamy texture.

Characteristics of Gravy:

  • Thick and Rich: Gravy is denser, often opaque, and coats the palate with a velvety texture.
  • Complex Flavors: Gravies may include additional ingredients like chopped onions, herbs, and spices to create a more complex flavor profile.
  • Preparation: The process of making gravy involves creating a roux from fat and flour, to which meat drippings and stock are added and cooked until thickened.

Comparing Uses and Dishes

Au jus and gravy serve different purposes when it comes to their uses in dishes:

  • Au Jus for Elegance: Au jus is often served with prime rib, French dip sandwiches, or any dish where the natural taste of meat is to be celebrated without the heaviness of a sauce.
  • Gravy for Comfort: Gravy is a staple on mashed potatoes, chicken fried steak, and other comfort foods where a richer, more substantial sauce is desired.


What is au jus?

Au jus is a French term for “with juice,” referring to a light sauce made from the pan drippings of cooked meat, often served as a dipping sauce for dishes like roast beef sandwiches and prime rib.

Can I use beef broth instead of au jus?

Yes, beef broth can be used as a base for au jus when pan drippings are not available, though it may lack some depth of flavor.

What type of red wine should I use in au jus?

A dry red wine that you enjoy drinking will provide the best flavor for au jus.

How do I store au jus?

Cool the au jus and store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze au jus?

Yes, au jus can be frozen in an airtight, freezer-safe container for up to 3 months.

What’s the difference between gravy and au jus?

Gravy is a thicker sauce made with a thickener like cornstarch or flour, while au jus is a lighter, thinner sauce typically used for dipping.

This article was reviewed and published by Ryan Yates, Culinary Expert with over 15 years of experience in elevated cooking techniques. This process was tested in a working commercial kitchen that Ryan manages as a Professional Chef.

Note: This article was crafted with the primary intent of educating and assisting our readers. We ensure that our content is backed by research and expertise. For more culinary insights, stay tuned to the Authentic Hospitality blog.

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