Au Jus Gravy Recipe: Ever had a roast beef sandwich or prime rib that felt like it was missing something? Chances are, it needed a little pool of rich, savory Au Jus to dip into. Pronounced “oh zhoo,” this French phrase literally means “with juice” — and it’s all about capturing the bold, meaty essence of a roast in liquid form.
Unlike traditional thick gravies, Au Jus is thin, deeply flavorful, and typically made from the natural drippings of roasted meat, particularly beef. It’s not just a sauce — it’s the soul of a perfect roast dinner. Whether you’re serving a show-stopping prime rib or a simple French dip sandwich, learning how to make a good Au Jus is like unlocking a flavor upgrade button.
The best part? You don’t need fancy culinary training to master this. With a few pantry staples and this detailed, step-by-step guide, you’ll whip up restaurant-quality Au Jus right at home. Let’s break it down, from ingredients to storage, so you never serve a dry roast again.
List of Ingredients You’ll Need
Before diving into the method, let’s get organized. Here’s what you’ll need to make a flavorful Au Jus:
Essential Ingredients:
- Beef drippings (from roast beef or prime rib)
- Beef broth or stock (preferably low-sodium)
- Garlic (fresh minced or powder)
- Onion powder
- Black pepper
- Salt (to taste)
- Worcestershire sauce (adds deep umami)
Optional Add-ins for Extra Flavor:
- Red wine or sherry
- Soy sauce or tamari for an umami punch
- Fresh herbs like rosemary or thyme
- Shallots for a more complex aroma
- Butter for richness
Ingredient Substitutions:
- No beef drippings? Use a beef bouillon cube or Better Than Bouillon concentrate.
- Vegetarian? Sub in mushroom broth and tamari.
- No Worcestershire? Soy sauce and a dash of vinegar can mimic the taste.
Make sure your ingredients are fresh, especially the broth. A good Au Jus starts with good ingredients. Now, let’s talk tools!
Kitchen Tools You’ll Need
You don’t need a chef’s kitchen for this recipe — just a few basic tools:
Basic Tools:
- Roasting pan or skillet (to collect drippings)
- Measuring cups and spoons
- Whisk (for blending flavors evenly)
- Fine mesh strainer or cheesecloth
Recommended Extras:
- Fat separator (to skim excess fat from drippings)
- Gravy boat or small pitcher (for serving)
- Glass storage containers (for leftovers)
Even a simple stovetop pan can do the trick. The key is to get every bit of flavor out of the drippings and into your sauce.
Understanding Au Jus vs Gravy
Let’s clear up a common confusion: is Au Jus just a fancy name for gravy? Not exactly.
Key Differences:
- Gravy is thickened, usually with flour or cornstarch.
- Au Jus is thin and broth-like, made primarily from meat drippings and broth.
Au Jus is designed to enhance, not smother, your meat. It’s the perfect dipping companion — subtle, rich, and incredibly flavorful without overpowering your roast.
Think of it like this: gravy is a sweater, while Au Jus is a sleek leather jacket. Both keep things cozy, but one does it with a bit more flair.
How to Make Au Jus Gravy: Step-by-Step
Let’s dive into the main event: making your Au Jus from scratch.
1. Gather Your Ingredients
Before you even fire up the stove, lay out everything. Trust me, this simple prep step saves a ton of stress. Your beef drippings, broth, seasonings, and any extras should be within arm’s reach.
Not sure how much broth to use? A good rule of thumb is 1 cup of broth per 2 tablespoons of drippings.
2. Collect the Beef Drippings
After roasting your beef, pour the drippings (juices and fat) into a measuring cup. Let it sit for a minute — the fat will rise to the top.
- Skim the fat off using a spoon or a fat separator.
- Leave just a little fat for flavor — about 1 tablespoon.
This concentrated juice is liquid gold. Don’t skip it!
3. Deglaze the Pan
Return your roasting pan or skillet to medium heat. Add a splash of beef broth or wine and scrape the browned bits off the bottom with a wooden spoon. These bits (called fond) are packed with flavor.
Let it bubble for a minute or two — this is where the depth starts to build.
4. Add Broth and Seasonings
Now add the rest of your beef broth, Worcestershire sauce, and your spices: garlic, onion powder, pepper, and a pinch of salt.
Whisk it all together. Bring the mixture to a low simmer. No boiling — we’re not trying to reduce it too fast.
5. Simmer to Perfection
Let your Au Jus simmer for 10–15 minutes uncovered. This concentrates the flavors without thickening it.
Taste it as you go. Want more salt? Add a dash. Need more richness? A small knob of butter does wonders.
6. Strain for a Smooth Finish
Pour your finished Au Jus through a fine mesh strainer into a clean bowl or saucepan. This step removes any clumps, bits of meat, or floating herbs — leaving you with a silky, clean sauce.
If you prefer a more rustic style, you can skip this. But for restaurant-level elegance, always strain.
7. Serve Hot
Transfer to a gravy boat or small pitcher and serve immediately. Au Jus cools quickly, so keep it warm if needed using a low heat setting or a thermos-style container.
Pro tip: If you’re serving over time, cover and reheat gently — never boil. That ruins the delicate balance of flavor.
Tips for a Rich, Flavorful Au Jus
Want to take your Au Jus from “pretty good” to absolutely incredible? It all comes down to layering flavors and paying attention to the little things. Here are some essential tips to help you craft the best Au Jus every time:
Use Quality Broth
If you’re not using drippings or only have a small amount, don’t rely on watery canned broth. Opt for a rich, low-sodium beef stock, or even better, a bone broth. It has deeper flavor and gives your Au Jus that restaurant-level taste.
Add Umami Boosters
Need more depth? Try one of these:
- A splash of soy sauce or tamari
- Worcestershire sauce
- Red wine or sherry
- A small amount of tomato paste
- Anchovy paste (seriously — you won’t taste fish, just richness)
These ingredients introduce the savory “fifth taste” — umami — and make your sauce taste like it simmered for hours.
Don’t Overdo the Salt
Broth, drippings, and sauces like soy already contain sodium. Always taste as you go and adjust gradually. It’s easy to add salt, but nearly impossible to remove it.
Fresh Herbs vs Dried
Fresh herbs like rosemary, thyme, or bay leaves can elevate your Au Jus. Just toss them in while simmering, then strain out. Dried herbs work too but can sometimes overpower if left too long.
Finish with Fat
If your Au Jus tastes flat, try swirling in a teaspoon of cold butter at the very end. This rounds out the flavors and gives it a luxurious mouthfeel.
Treat Au Jus like a fine-tuned symphony — small changes make a big difference. Take your time and taste throughout the process!
Make-Ahead and Storage Tips
Making Au Jus ahead of time? Smart move — it actually gets better as it sits and the flavors marry. Here’s how to store and reheat it like a pro:
Fridge Storage
- Let the Au Jus cool completely before storing.
- Pour into a glass jar or airtight container.
- Label and date it — it will last up to 4–5 days in the fridge.
Freezing Instructions
Yes, you can freeze Au Jus! Here’s how:
- Pour into freezer-safe containers or ice cube trays (for small portions).
- Leave room for expansion at the top.
- Freeze for up to 3 months.
Pro tip: Freeze it in small cubes to use later for flavoring sauces, gravies, or even soups!
Reheating Tips
- Thaw overnight in the fridge if frozen.
- Reheat gently over low heat — do not boil.
- If it separates, whisk it to recombine or add a touch of broth.
It’s your secret weapon for last-minute dinners — just thaw and pour over meat, potatoes, or roasted veggies.
Serving Suggestions
Once your Au Jus is ready, it’s time to drizzle, dip, and devour. Here are some tasty ways to serve it up:
Classic Pairings
- Prime Rib: This is the most iconic match. Pour it generously over a thick slice.
- Roast Beef: Whether sliced thin or served as a whole roast, Au Jus takes it to the next level.
- Steak: A drizzle of Au Jus makes even weekday steak feel like a steakhouse meal.
Sandwich Ideas
- French Dip Sandwich: Thinly sliced roast beef on a baguette, served with a side of warm Au Jus for dipping.
- Philly Cheesesteak: Yes, really. Add a bit of Au Jus and you’ve got a juicy, rich version of this classic.
- Beef Sliders: Use Au Jus as a slider dip or pour a small spoonful inside before adding the top bun.
Creative Uses
- Mashed Potatoes: Think of it as a lighter, more flavorful gravy.
- Roasted Vegetables: Carrots, potatoes, or Brussels sprouts love a drizzle of Au Jus.
- Over Fries (aka Poutine-style): Want something indulgent? Layer fries, cheese curds, and hot Au Jus.
Don’t limit it to just meat — Au Jus is a flavor bomb waiting to happen!
Low Sodium or Gluten-Free Alternatives
Watching your salt or avoiding gluten? You can absolutely still enjoy a delicious Au Jus with a few smart swaps:
Low-Sodium Tips
- Use low-sodium beef broth or stock as your base.
- Skip or limit Worcestershire and soy sauce — or use a low-sodium version.
- Add herbs and spices instead of salt for flavor.
- A squeeze of lemon or a splash of vinegar can add brightness without salt.
Gluten-Free Tips
- Use tamari instead of soy sauce (tamari is naturally gluten-free).
- Check your broth label — some brands contain gluten additives.
- Always double-check sauces like Worcestershire for hidden gluten.
Gluten-free doesn’t mean flavor-free. With the right base and seasonings, your Au Jus will still be drool-worthy.
Vegetarian or Vegan Au Jus Option
Love the idea of Au Jus but don’t eat meat? No problem — you can still enjoy a rich, satisfying version using plant-based ingredients.
Plant-Based Substitutes:
- Use mushroom broth or vegetable broth as your base.
- Add soy sauce, tamari, or liquid aminos for that umami depth.
- Incorporate sautéed mushrooms, onions, and garlic to mimic the flavor of meat drippings.
- A splash of red wine adds richness.
- Optional: Add nutritional yeast for an even more savory punch.
Just like traditional Au Jus, simmer your ingredients, strain, and serve. This version is great with veggie roasts, mushroom sandwiches, or even vegan meat alternatives.
Common Mistakes to Avoid
Let’s be real — even a simple recipe like Au Jus can go sideways if you’re not careful. Avoid these common pitfalls:
1. Burning the Drippings
High heat can burn the flavorful bits stuck to your pan. Always deglaze gently with broth or wine and scrape carefully with a wooden spoon.
2. Over-Salting
Broth, soy sauce, and Worcestershire sauce all contain salt. Add seasoning last, not first, and always taste before adding more.
3. Using Poor-Quality Broth
Cheap broth = bland Au Jus. Go for low-sodium, high-quality stock or homemade if possible.
4. Not Straining the Sauce
Unstrained Au Jus can contain bits of fat, bone, or herbs. A simple strain makes it silky and professional.
5. Skipping the Simmer
Letting your Au Jus simmer is essential for melding flavors and reducing the liquid slightly. Don’t rush this step.
Remember: Au Jus is simple, but it thrives on attention to detail.
Troubleshooting: Fixing Bland or Thin Au Jus
So, you followed the recipe to the letter — but your Au Jus turned out… meh? Don’t worry. Here are some quick fixes for the two most common problems: blandness and thin consistency.
Problem 1: It Tastes Bland
A flat-tasting Au Jus is often the result of weak broth or not enough drippings. But you can rescue it.
Here’s how:
- Add a splash of Worcestershire sauce – Instant umami booster.
- Try soy sauce or tamari – Adds salt and depth.
- Deglaze again – If you didn’t scrape the pan well enough, try reheating it and deglazing with a splash of wine or broth.
- Add aromatics – A few sautéed shallots or garlic cloves can round out the flavor.
- Simmer longer – This reduces the liquid and intensifies the taste.
Sometimes, all it takes is a little patience — let it simmer and taste every few minutes.
Problem 2: It’s Too Thin
Au Jus is meant to be thinner than gravy, but it shouldn’t be watery.
How to thicken without flour:
- Reduce it longer – Simmer uncovered for 10–15 more minutes.
- Add a pat of cold butter – Whisk it in to emulsify the sauce slightly.
- Use cornstarch slurry (if you want a thicker sauce) – Mix 1 tsp cornstarch with 2 tsp water, then whisk it in. This is technically more of a “light gravy,” but it can help if you prefer a heartier dip.
Just don’t overdo the thickening — the beauty of Au Jus is in its light, velvety texture.
How to Store Leftover Au Jus Gravy
Leftover Au Jus? That’s not a problem — it’s a blessing in disguise. Here’s how to keep it fresh and flavorful for later meals:
Cooling and Storing
- Let it cool completely before storing to avoid condensation.
- Use glass containers or BPA-free plastic containers with airtight lids.
- Label with the date — it will keep in the fridge for up to 4–5 days.
Freezing Instructions
- Pour into ice cube trays for small portions or freezer-safe containers for larger amounts.
- Freeze for up to 3 months.
- When ready to use, pop out a cube or two and heat it on the stove or microwave.
This method is perfect for adding quick flavor to rice, soups, mashed potatoes, and even scrambled eggs (trust me, try it once).
Reheating Like a Pro
- Always reheat on low to medium heat — high heat will kill the delicate flavor.
- Stir continuously to re-emulsify if needed.
- Add a splash of fresh broth if it thickened too much after cooling.
Au Jus stores well, and actually gets better with time. So don’t toss your leftovers — use them to level up tomorrow’s dinner.
Recipe Card: Printable Summary
Want a quick version for your fridge or recipe box? Here’s your fast-reference Au Jus Gravy recipe.
| Ingredient | Amount |
|---|---|
| Beef drippings | 2–3 tablespoons |
| Beef broth (low-sodium) | 2 cups |
| Garlic (minced/powder) | 1 clove or ½ tsp powder |
| Onion powder | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Worcestershire sauce | 1–2 teaspoons |
| Butter (optional) | 1 tablespoon |
| Red wine (optional) | ¼ cup |
| Fresh herbs (optional) | 1–2 sprigs (thyme/rosemary) |
Instructions:
- Skim fat from drippings.
- Deglaze roasting pan with wine or broth.
- Add broth, seasonings, and herbs.
- Simmer uncovered for 10–15 mins.
- Strain and serve hot.
Quick, simple, and ridiculously flavorful. Bookmark it, print it, or snap a photo — you’ll come back to it again and again.
FAQs about Au Jus Gravy Recipe
1. Can I make Au Jus without beef drippings?
Yes! Use a high-quality beef broth or stock, and enhance it with Worcestershire sauce, garlic, and onion powder. A splash of wine or soy sauce can also help mimic the depth of flavor from drippings.
2. What kind of broth is best for Au Jus?
Low-sodium beef broth or stock is best so you can control the salt level. Bone broth adds richness, and if you’re vegetarian, go for mushroom broth.
3. Is Au Jus supposed to be thick?
Nope — it’s intentionally thin. It should be more like a flavorful broth than a gravy. If you prefer a thicker sauce, you can whisk in a bit of cornstarch slurry.
4. Can I freeze leftover Au Jus?
Absolutely. Freeze it in small containers or ice cube trays. It keeps well for up to 3 months and can be reheated straight from frozen.
5. How do I reheat Au Jus without losing flavor?
Reheat gently on the stove over low heat. Stir occasionally and avoid boiling. If needed, add a splash of fresh broth to refresh the flavor.
Conclusion
Whether you’re cooking up a holiday feast, making a next-level sandwich, or just want to elevate your weeknight roast, Au Jus is the ultimate secret weapon. It’s simple, quick, and incredibly versatile — and the best part? It turns basic beef into a gourmet experience.
Now that you know how to make it, store it, fix it, and flavor it just right, you’re well on your way to serving meals that taste like they came straight from a French bistro.
Give it a try the next time you cook beef — or even experiment with a mushroom-based version for your plant-based friends. Either way, your guests (and your taste buds) will thank you.
