Au Jus Recipe | Easy Sauce Recipes (2024)

FAQs

What is a jus sauce made of? ›

Stock – You will need good beef stock for this sauce. Pan Drippings – Gather as many of the drippings from the beef roast as you can. Seasonings – I like to use salt, pepper, and Worcestershire sauce for the seasonings. Fat – You will need some rendered beef fat, butter, or oil to roast the mirepoix in.

Both may use pan drippings from the roast, but au jus is a light sauce, while the gravy is thickened using a roux. Make a roux to whisk into the sauce to make gravy from your au jus sauce.

Beef Bullion

You can use beef bouillons as is as a replacement for au jus, but you can also make your own au jus gravy mix from it. Family Dinners has a great recipe to make your own mix to keep on hand at home.

Although au jus is not intended to be gravy, you can thicken the sauce by melting 1 tablespoon of butter in a microwave-safe bowl, adding 1 tablespoon of flour, and whisking these together. Then, add about 2 tablespoons of the prepared au jus sauce to the butter-flour mixture.

We'll leave you to decide how pedantic you want to be about it, but by the gold standard, au jus is a style of serving food; the sauce is just jus, as in: “If only we could make beef au jus with less beef and more jus”.

The main ingredients used in sauce making are, flour or thickening agent, fat, liquid and flavourings. Generally, a soft flour with a low gluten content is used, for example plain flour and cornflour. When flour is mixed with a liquid and heated in a sauce the mixture will thicken. This is known as gelatinisation.

A mouthwatering, shredded chicken dish flavored with homemade ranch seasoning, ghee (or vegan butter) and pepperoncini peppers, and an easy au jus mix replacement: chicken broth and coconut aminos!

Au jus mix is typically made from a roast, then condensed. Beef gravy mix is made from a roast and thickened with cornstarch. But, you can substitute a beef gravy mix or dry onion soup mix if you don't have au jus mix.

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice".

Can you use brown gravy instead of au jus? Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

Is brown gravy mix the same as au jus? ›

Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent. In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned.

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

Many Chinese recipes call for corn starch to be added to a sauce in the final stages of cooking. However, if you don't add it properly you will wind up with clumps of cornstarch instead of a smooth sauce. Another interesting fact, most Chinese people still prefer to use potato starch to thicken the sauce.

The most common one is corn starch, potato starch, and tapioca starch. Just don't use wheat flour. Maybe you can try your luck with farmer's markets.

/ʒuː/ a thin sauce made from meat juices: pan-fried beef in a balsamic jus. I had slices of veal with a splash of jus and a handful of buttered carrots. au jus.

A sauce is a spoonable ingredient, applied to the top of food, such as pizza sauce. Or, mixed in w/ ingredients, such as pasta sauce. A jus is usually a much thinner consistency liquid, a broth, which reflects the main ingredient.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

Jus is a French sauce 'Au Jus' meaning 'with juice' and this sauce makes use of every bit of those pan juices. It's a tangy, rich sauce that goes so well with steak, and personally, I think it has a bit of a posher feel than regular steak sauces!