How Make Make Jus for Beef

This au jus recipe is and so rich and flavorful and can be made with or without drippings! Perfect alongside my easy prime rib recipe, for French dip sandwiches, or over beef and noodles. And then much flavor, quick, and easy.

What Makes This Recipe So Good

• Au jus recipes may seem intimidating, but I promise this one'southward super easy. You'll have no trouble at all making a delicious, savory sauce that'll impress even the pickiest eaters.
• We use the fewest ingredients nosotros can to become the almost flavour possible! Some recipes might call for just drippings + broth + flour, which works for a very basic au jus. This au jus recipe, though, also uses a little ruddy wine and Worcestershire to really put it over the top!
• You can make it with or without beef drippings! Sure, classic au jus starts from meat drippings, but you may not always have those handy, then information technology's nice to have an culling.
• It'southward super easy to make paleo or gluten-free if y'all need to! Just bandy out the all-purpose flour for a dietarily appropriate ane, and if y'all're gluten-free, brand sure your Worcestershire sauce is compliant!

What Is Au Jus and How Do I Apply It?

Au jus (pronounced similar "zhoo") is a French culinary term meaning "with juice." It's a perfect, easy way to enhance the season of your meaty dishes by using the meat'due south ain juice to create a sauce. What's groovy about my recipe is that while it has the same rich, savory taste of a traditional au jus, yous don't need to use whatsoever beef drippings to make information technology. This makes it perfect for pre-made dishes or just when you want a dip for your sandwich!

Au jus is a basically a thin gravy, and so you can utilise information technology in very similar ways. It's perfect for serving with a meat dish similar prime rib roast or roast chicken, over beef and noodles, or as a dip for beefiness sliders.

Chef'south Tips

• You don't need an expensive red vinofor the perfect au jus. I recommend something with a chip of body, like a malbec or shiraz. You tin hands find i that's perfect for cooking for under $5 a bottle.
• Be sure to keep whisking the au jus while you're cooking it and so it doesn't become clumpy. You lot want information technology to stay dainty and smooth.
• This au jus recipe is perfect for a brand-alee option. To store your au jus, keep it in the fridge in an airtight container for three-4 days. You can also freeze your au jus in an ice cube tray, then transfer to a sealable plastic bag or other airtight container and proceed in the freezer for upwardly to 6 months.
• If you lot are on a strict gluten complimentary diet, make certain your Worcestershire sauce is gluten free. It can incorporate malt vinegar, which contains wheat byproducts.

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• ▢ 4 tablespoons butter or beef drippings
• ▢ 2 tablespoons all-purpose flour see Notes for gluten free or paleo
• ▢ ¼ cup red vino or beef goop
• ▢ 2 cups beefiness goop divided
• ▢ 1 tablespoon Worcestershire sauce
• ▢ salt & pepper to taste

• Bucket

• In saucepan over medium-high estrus, melt butter (or beefiness drippings) then sprinkle in flour. Whisk thoroughly until thin paste forms.

  

• Vigorously mix red wine into flour mixture. Mixture will likely become purple and gooey. Continue cooking over medium-high heat for ii minutes or until sharp booze aroma is gone.

  

• Slowly pour in ½ cup of beef broth. Whisk vigorously to combine.

• Once beef broth is incorporated, pour in remaining broth and Worcestershire sauce. Bring mixture to boil and cook five minutes or until slightly thickened.

• Flavor with table salt and pepper to taste. Serve and savour!

• Make it Gluten Free: Use 2 tablespoons gluten-gratuitous all-purpose flour in place of the all-purpose flour. Make certain your Worcestershire sauce is gluten-complimentary, besides.
• Make it Paleo: Apply 2 tablespoons cassava flour in place of the all-purpose flour.

Serving: 1 serving , Calories: 69 kcal , Carbohydrates: two g , Protein: 1 yard , Fat: half dozen g , Saturated Fatty: 4 thousand , Cholesterol: 15 mg , Sodium: 294 mg , Potassium: 59 mg , Fiber: 1 thousand , Sugar: 1 grand , Vitamin A: 175 IU , Vitamin C: 1 mg , Calcium: 8 mg , Atomic number 26: ane mg , Net Carbs: one g

Number of total servings shown is gauge. Actual number of servings w ill depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect data for 1 serving using the ingredients listed, non including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the nutrient is in) past the desired number of servings. Result will be the weight of one serving.

Run across Cheryl Malik

Cheryl Malik is the recipe developer, writer, and lensman behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her succulent recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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