Au Jus Recipe
"Au Jus" is a French term that translates to "with juice." It refers to serving meat with its own natural juices, typically obtained during the cooking process.
Equipment
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Cutting board
- Knife
Ingredients
- 2 cups beef broth or beef stock
- 1/2 cup dry red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh thyme or rosemary sprigs (optional)
Instructions
- Finely chop the onion and mince the garlic.
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes.
- Sprinkle the flour over the sautéed onions and garlic.
- Stir continuously with a whisk for about 2 minutes to form a roux, which will thicken the sauce.
- Gradually pour in the beef broth while whisking to prevent lumps.
- If using, add the red wine for extra depth of flavor.
- Add the Worcestershire sauce, salt, and pepper to taste.
- If desired, add fresh thyme or rosemary sprigs.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, stirring occasionally.
- Remove the thyme or rosemary sprigs.
- Pour the Au Jus through a fine mesh strainer into a serving bowl to remove any solids.
- Serve hot alongside your roast beef or any other meat dish.