✔ Updated · step photos, a drippings version and a wine-free swap
Au jus is a thin, savory beef dipping sauce, the “juice” that makes prime rib and French dip sandwiches so good. My version works with or without pan drippings and takes about 15 minutes.
At a glance
The one tip that matters: Use low-sodium broth. The jus reduces as it simmers, and Worcestershire and soy add salt too, so regular broth can end up far too salty.
Why You'll Love This Au Jus
- No roast required, because butter and good broth stand in for drippings.
- Deep, beefy flavor, from shallot, red wine, Worcestershire and a dash of soy.
- Ready in 15 minutes, so it's done while your roast rests.
Au Jus vs. Gravy
They start in the same pan, but they end up very different. Here's a quick comparison.
| Au jus | Gravy | |
|---|---|---|
| Texture | Thin, clear and pourable | Thick, opaque and spoon-coating |
| Thickener | None, or a tablespoon of flour | Plenty of flour, cornstarch or a roux |
| Base | Meat juices, broth, sometimes wine | Drippings, broth and often milk or cream |
| Served with | Prime rib, roast beef, French dips | Mashed potatoes, biscuits, turkey, meatloaf |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Got drippings? Use them. After roasting beef, pour off the fat and keep the browned bits. Use 2 tablespoons of the fat in place of the butter, then pour a splash of broth into the roasting pan, scrape up every bit and add it to the saucepan. Honestly, that's the best au jus I make all year.
- Keep it thin. Au jus should be loose and pourable, perfect for dunking. If you want a thicker sauce to pour over mashed potatoes, add another tablespoon of flour and you've basically made a quick gravy.
- No wine? No problem. Swap the 1/4 cup of wine for more beef broth plus 1 teaspoon of balsamic vinegar. Most of the alcohol simmers off, but not all of it, so I use the wine-free swap when Lucy and Max are eating.
- Taste before you salt. Broth, Worcestershire and soy all bring salt. I almost never add more; a few grinds of black pepper is usually all it needs.
- Make it ahead. Au jus keeps in the fridge for 4 days and reheats beautifully. Bring it back to a simmer and add a splash of water if it has reduced too much.
Easy Au Jus Sauce
8
servings5
minutes15
minutes40
kcal20
minutesAn easy au jus sauce for prime rib, roast beef and French dip sandwiches: shallot and garlic softened in butter or beef drippings, a little flour for body, then simmered with beef broth, red wine, Worcestershire and thyme into a thin, savory, deeply beefy dipping jus. Ready in 15 minutes.
Ingredients
2 tablespoons unsalted butter or beef drippings
1 small shallot, finely chopped
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup dry red wine (or more broth, see notes)
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 fresh thyme sprig (or 1/4 teaspoon dried)
black pepper and salt, to taste
Directions
- Melt the butter (or heat the drippings) in a small saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes, until soft, then stir in the garlic for 30 seconds.
- Sprinkle in the flour and whisk for 1 minute, until it smells toasty and coats the shallots.
- Pour in the red wine, whisking, and simmer for 1 to 2 minutes until it has reduced by about half.
- Slowly whisk in the beef broth, then add the Worcestershire, soy sauce and thyme. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until slightly reduced and full-flavored. It should stay thin, not thick like gravy.
- Remove the thyme, season with pepper and a pinch of salt only if needed, and strain if you want it perfectly smooth. Serve hot with sliced beef or French dip sandwiches.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Au Jus
Au jus is made for beef, and I put it out with anything roasted. Spoon it over a Texas Roadhouse-style prime rib, serve it in little cups for French dip sandwiches, or pour it over sliced roast beef. For a roast beef sandwich night, add a ramekin of Arby's-style horsey sauce on the side. It's also lovely with creamy mashed potatoes.
Frequently Asked Questions
What is au jus?
Au jus is French for "with juice." It's a thin, savory sauce traditionally made from the juices and browned bits left after roasting beef, loosened with broth or wine. It's served with prime rib, roast beef and French dip sandwiches for spooning or dunking.
How do you make au jus without drippings?
Melt butter, soften a little shallot and garlic, whisk in a tablespoon of flour, then add red wine (or more broth), low-sodium beef broth, Worcestershire, a dash of soy sauce and thyme. Simmer for 8 to 10 minutes. The Worcestershire and soy add the deep, roasted flavor drippings would bring.
What is the difference between au jus and gravy?
Au jus is thin and light, made mostly from meat juices and broth, and used for dipping. Gravy is thickened with a lot more flour or cornstarch so it's opaque and coats a spoon. I use just a tablespoon of flour in my au jus for a little body.
Can you make au jus ahead of time?
Yes. Cool it, then refrigerate in a covered container for up to 4 days or freeze for up to 3 months. Reheat it in a saucepan until it simmers, whisking, and add a splash of water or broth if it's too strong.
Is au jus gluten-free?
This version isn't, because of the flour and soy sauce. To make it gluten-free, skip the flour (it will just be a little thinner), use tamari instead of soy sauce, and check that your Worcestershire sauce and broth are labeled gluten-free.
can you use this as a marinade injection
Yes, with one change: this version is thickened with flour, which can clog an injector. For injecting, make it without the flour (just butter, red wine, beef broth and Worcestershire), then let it cool and strain it. Once it has touched raw meat, don’t reuse any leftover injection as a sauce.