FOOD NEWS
Worcestershire Sauce Is The Savior Ingredient To Flavor Au Jus Without Pan Drippings
BY JOHN TOLLEY
While au jus sauce is usually made with the drippings from a perfectly roasted piece of beef, you can still whip some up without a big roast. Just reach for some Worcestershire.
The intense salty, rich, and savory notes of Worcestershire sauce rival those of beef drippings, while adding a hint of extra spice and sweetness to your jus.
Worcestershire typically uses a combination of vinegars, onions, garlic, spices, tamarind, anchovies, and molasses. You just need to add a few extra ingredients.
To make a basic au jus, sauté garlic, aromatics like onion or shallot, and herbs such as thyme and rosemary in a bit of butter or oil. Add beef broth, the base of the au jus.
Add a tablespoon or two of Worcestershire sauce, depending on the amount of sauce you're making. Dijon mustard, wine, and vermouth all make for excellent finishing touches.
Bring the sauce to a boil and allow it to reduce for a few minutes until it's a bit thickened, but not at a gravy-level viscosity. Enjoy it with pork, chicken, veggies, and more.