Au Jus Recipe (With or Without Drippings) - 40 Aprons (2024)

FAQs

Is there a difference between au jus and au jus gravy? ›

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

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.

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).

Au Jus Ingredients

Beef drippings: Of course, this perfect au jus starts with beef drippings. Flour: All-purpose flour thickens the beef au jus. Broth: Use store-bought or homemade beef broth. Seasonings: This flavorful au jus is simply seasoned with salt and pepper.

The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.

Beef Broth: You can also sub chicken broth if that's what you have on hand, or are using chicken. Coconut Aminos: This replaces the au jus packet that is typically found in Mississippi pot roast. It's much healthier but still has the same amazing flavor.

Bone broth is by far the most nutrient dense of all the broths, and in my opinion, the most delicious. Bone broth simmers for a much longer time than regular broth or stock, and has a higher ratio of meat and bones to liquid, producing a richer, more flavorful liquid.

Beef bone broth: Use grass-fed beef bones. The best ones to use for beef broth are meaty bones and bones that have a lot of tissue and cartilage or marrow like oxtail, shanks, and knuckles. Pork bone broth: For pork broth, ribs and the neck bones work well, as well as cartilage-rich pig's feet.

Stock or bouillon will work fine in its place. A few drops of lemon juice or tomato sauce (depending on whether any is called for in the recipe) will add the needed acidity, she said.

How long does au jus last in the fridge? ›

To store leftover au jus, keep it in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze leftover au jus by dividing it in an ice cube tray, freezing and then placing the cubes into a resealable plastic bag in the freezer for up to 6 months.

Reduce the heat to low and simmer the au jus for 5-10 minutes, or until it reaches your desired consistency. Serve the au jus hot, poured over the roasted.

'Gravy is made from the juices of oven roast meat, thickend with a starch such as corn flour. Jus is made from the same juices that has been refined and condensed to get a clear liquid naturally thickened.

Au jus is a French term that simply means “with juice”. Au jus is a type of sauce that is traditionally made from meat drippings.

Recipes for Au Jus

Methods vary for creating au jus for such dishes as roast rib of beef -- sometimes called prime rib. Poultry, lamb, and veal can also be served au jus. A thickened version of jus called "jus lié" -- or "fond lié -- is prepared by adding cornstarch or arrowroot to brown stock and then simmering.