Simple Guide: how to make au jus with beef broth at Home

Unlock Delicious Flavor: How to Make Au Jus with Beef Broth

Ever wondered how to make that incredible, savory sauce that perfectly complements your roast beef or prime rib? We’re talking about au jus! This French term simply means “with juice,” and it’s a light, flavorful sauce traditionally made from the pan drippings of roasted meat. While those drippings offer amazing depth, what if you don’t have any? Or what if you want to whip up some au jus quickly and easily?

Good news! You can create a fantastic au jus right in your own kitchen using simple beef broth. It’s a game-changer for weeknight meals or when you just want a taste of that classic flavor without the fuss. This guide will walk you through everything you need to know, making you an au jus master in no time!

What Exactly Is Au Jus?

At its heart, au jus is a delicate, thin sauce designed to enhance the natural flavors of roasted meats, rather than overpower them. Unlike gravy, which is typically thicker and often uses a roux (fat and flour) as its base, au jus remains light and transparent. Its primary role is to add moisture and a concentrated burst of meaty goodness to your dish.

Why Choose Beef Broth for Your Au Jus?

Using beef broth is a brilliant shortcut for several reasons:

• Convenience: No need to roast a whole cut of meat just for the drippings! You can make au jus any time.
• Consistency: High-quality beef broth provides a reliable and consistent flavor base every time.
• Versatility: It’s easy to customize and enhance with additional ingredients to match your main course.
• Accessibility: Beef broth is readily available in any grocery store.

Gather Your Ingredients: What You’ll Need

Making a delicious au jus from beef broth requires just a few basic items:

• Beef Broth or Stock: About 4 cups (or 1 quart). Opt for a good quality, low-sodium version if possible, so you can control the salt content.
• Thickening Agent (Optional):
  • 1-2 tablespoons cornstarch (mixed with an equal amount of cold water to form a slurry) OR
  • 1-2 tablespoons all-purpose flour (for a roux, mixed with butter/fat)
• Fat (if using flour): 1-2 tablespoons butter or olive oil.
• Seasonings: Salt and freshly ground black pepper to taste.

Optional Flavor Boosters:

• 1 teaspoon Worcestershire sauce or soy sauce (for umami depth)
• ½ teaspoon garlic powder or onion powder (or 1 clove minced fresh garlic)
• A sprig of fresh thyme or rosemary
• 1-2 tablespoons red wine or brandy (to deglaze or add complexity)

Equipment You’ll Need:

• Medium saucepan
• Whisk
• Fine-mesh sieve (optional, for a super smooth finish)

Step-by-Step Guide: How to Make Au Jus with Beef Broth

Method 1: Quick & Easy (Using Cornstarch Slurry)

1. Warm the Broth: Pour the beef broth into your saucepan. Bring it to a gentle simmer over medium heat.
2. Prepare Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. This is your slurry.
3. Thicken (Optional): Slowly pour the cornstarch slurry into the simmering broth while whisking constantly. Continue to whisk for 1-2 minutes until the au jus thickens slightly to your desired consistency. Remember, au jus should be thin, not gravy-thick! If it’s too thin, you can add a bit more slurry.
4. Season and Serve: Remove from heat. Taste and adjust seasonings with salt and pepper. Add any optional flavor boosters now. Serve hot.

Method 2: Building Depth with a Roux (Using Flour)

1. Melt Fat: In your saucepan, melt 1-2 tablespoons of butter or heat olive oil over medium heat.
2. Make a Roux: Sprinkle in 1-2 tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes to cook out the raw flour taste and create a smooth paste (a roux).
3. Slowly Add Broth: Gradually pour the beef broth into the roux, whisking constantly to prevent lumps. Start with a small amount of broth to make a smooth paste, then slowly add the rest.
4. Simmer and Thicken: Bring the mixture to a gentle simmer, continuing to whisk occasionally, until the au jus thickens slightly to your preference. This usually takes about 5-7 minutes.
5. Season and Serve: Remove from heat. Taste and adjust seasonings with salt and pepper. Stir in any optional flavor enhancers. Serve warm.

Tips for the Best Au Jus Ever

• Quality Matters: Use the best beef broth or stock you can find. A rich, flavorful broth is the foundation of excellent au jus.
• Taste as You Go: Always taste your au jus before serving and adjust salt, pepper, and other seasonings. Remember, it’s easier to add more than to fix an overly salty sauce.
• Don’t Over-Thicken: Au jus is meant to be thin and pourable. If you want a slightly thicker consistency, add your chosen thickener in small increments.
• Whisk, Whisk, Whisk: Constant whisking, especially when adding thickeners, is key to a smooth, lump-free au jus.
• The Power of Deglazing: If you’ve just roasted meat and have browned bits stuck to the bottom of the pan, don’t waste them! After removing the meat, add a splash of broth (or wine) to the hot pan, scrape up those flavorful bits with a wooden spoon, and incorporate this liquid into your au jus. This is called deglazing and adds incredible depth.
• Strain for Silkiness: For a restaurant-quality, perfectly smooth au jus, pour it through a fine-mesh sieve before serving to catch any small lumps or herbs.

Fantastic Flavor Enhancements & Variations

Once you’ve mastered the basic recipe, feel free to get creative:

• Add Wine or Brandy: A splash of dry red wine (like Cabernet Sauvignon or Merlot) or brandy can add wonderful complexity. Add it to the saucepan and let it simmer for a few minutes to cook off the alcohol before adding the broth.
• Fresh Herbs: Rosemary, thyme, bay leaves, or parsley stems can be simmered with the broth and then strained out for an aromatic boost.
• Garlic and Onion: Sauté minced shallots or garlic in a little butter before adding the broth for a savory foundation.
• Umami Power: A dash of Worcestershire sauce, soy sauce, or even a tiny amount of mushroom powder can deepen the savory notes.
• Other Drippings: If you happen to have drippings from a roasted chicken or pork, you can incorporate them into your beef broth au jus for a unique blend of flavors.

Serving Suggestions: What Pairs Well with Au Jus?

Au jus is incredibly versatile. Here are some classic (and not-so-classic) ideas:

• Roast Beef & Prime Rib: The ultimate pairing! Serve it on the side for dipping.
• French Dip Sandwiches: Essential for dipping those delicious beef sandwiches.
• Mashed Potatoes: A delightful alternative to gravy.
• Steak: Drizzle over a perfectly cooked steak.
• Pot Roast: Adds an extra layer of moisture and flavor.
• Yorkshire Puddings: A traditional accompaniment.

Making Ahead & Storage Tips

Au jus is a great make-ahead component for entertaining:

• Make Ahead: Prepare the au jus up to 2-3 days in advance. Let it cool completely before storing.
• Storage: Store au jus in an airtight container in the refrigerator for 3-4 days.
• Freezing: For longer storage, freeze it in freezer-safe containers or ice cube trays for up to 2-3 months. Thaw in the refrigerator overnight.
• Reheating: Gently reheat on the stovetop over low heat, whisking occasionally, until warmed through. If it’s too thick, add a splash of water or broth.

Frequently Asked Questions About Au Jus

Q: What’s the main difference between au jus and gravy?

A: The primary difference is consistency. Au jus is thin, light, and almost translucent, focusing on concentrated meat flavor. Gravy is much thicker and often opaque, usually made with a roux or other thickeners to achieve a creamy texture.

Q: Can I thicken au jus without flour or cornstarch?

A: Yes! The simplest way is to reduce it. Simmer the au jus over medium-high heat until some of the liquid evaporates, naturally concentrating and slightly thickening the sauce. This method also intensifies the flavor.

Q: Can I use beef bouillon instead of beef broth?

A: You can, but be mindful of the salt content. Bouillon cubes or granules are often very salty. If using, opt for a low-sodium bouillon and dilute it as needed. Taste frequently and avoid adding extra salt until the very end.

Q: My au jus is too salty. How can I fix it?

A: You have a few options:

• Dilute: Add a small amount of unsalted beef broth or water to reduce the saltiness.
• Add a Potato: Simmer a peeled, raw potato half in the au jus for 10-15 minutes. The potato can absorb some excess salt. Remove before serving.
• Balance with Acid/Sugar: A tiny squeeze of lemon juice or a pinch of sugar can sometimes balance out an overly salty flavor (use sparingly!).

Q: Can I make a vegetarian au jus?

A: Absolutely! Simply replace the beef broth with a high-quality mushroom broth or a rich vegetable broth. You can also add some dried porcini mushrooms rehydrated in hot water (then strain and add the liquid) for an even deeper, umami-rich flavor.

Conclusion

Making delicious au jus with beef broth is a simple yet incredibly rewarding culinary skill. It allows you to elevate everyday meals and impress guests without needing pan drippings from a big roast. With just a few ingredients and a little whisking, you can create a savory, aromatic sauce that will bring a touch of gourmet flavor to any plate. So, grab your saucepan and get ready to dip into homemade deliciousness!