Rich Au Jus Recipe

If you're under the impression that au jus is just glorified beef broth, then you are in for a treat with this recipe. Sure, there is broth in au jus, and the sauce itself does have a beefy flavor, but there is so much more to it. Recipe developer Susan Olayinka has graced us with this rich au jus recipe, which uses beef drippings to take the sauce to a whole new level. Traditionally, au jus (French for "with juice") is made from said drippings from a large roast. Shortcut versions tend to rely on broth or stock alone to get that flavor. This recipe lies somewhere in the middle of the two, offering convenience without sacrificing flavor.

"My favorite thing about this recipe is the richness achieved by the beef drippings," Olayinka explains, saying the ingredient gives the finished product a "luxurious" quality. Of course, there's more going on here than just beef broth and drippings, but you'll figure that out for yourself as soon as you dive into this meaty and savory recipe.

To make this take on au jus, you'll need the aforementioned beef broth and beef drippings, but you'll also need butter, red wine, Worcestershire sauce, and maybe some salt and pepper to taste. Not only do the drippings add to the richness of the sauce, but they'll also "add a bit of body," according to Olayinka.

The first thing you'll want to do is place a saucepan on the stovetop over medium heat. Now, the ingredients go in — first the butter, and you'll want to give that a little time to melt. Then add in the red wine, Worcestershire sauce, beef broth, and beef drippings, and whisk everything together until combined.

Bring the sauce mixture to a simmer, and let it cook there for 10 minutes. During this time, the mixture will thicken up and go from a watery consistency to a rich, thick au jus (thinner than gravy, thicker than broth). Once it's done simmering, give it a little taste test, and add in any salt and pepper if needed.

Once the au jus has adequately thickened up, you can remove it from the heat and transfer it to a serving dish (such as a gravy boat). You can also spoon the au jus right onto your favorite foods. "This rich au jus would also be great with roasted vegetables, mashed potatoes, or even just some simple steamed rice," Olayinka suggests. Of course, it also goes great on roast beef, pork, or chicken. You could also enjoy this sauce with a sandwich, a la the French Dip. 

You may not be able to eat all of this rich goodness in one sitting, but that's not a problem. "Leftovers can be stored in an airtight container in the fridge for up to 3 days," Olayinka explains. "Reheat over low heat until warmed through."