Au jus from scratch
This was my first time making this, but let me say it is so much better than the packets you can get at the grocery store!
Au jus:
1 stick of butter
2 cups of beef broth
.5 cup of bone broth
Flour (no specific amount)
1 tablespoon of Worcestershire (or more if you love it like I do, I probably did closer to 1/4 a cup but I know not everyone loves it like I do.)
Splash of soy sauce (roughly a tablespoon)
1 cup of red wine (Merlot is probably best)
Sprinkle umami mushroom seasoning to taste if your not sure if you’ll like it or not do 1/4 a teaspoon
Salt & pepper to taste
1. Melt the butter, add flour and create a roux. Make sure you whisk it consistently so there’s no clumps of flour.
2. Add the beef broth, bone broth, and wine to the roux. Mix and let simmer.
3. After about 5 minutes of simmering mix and add Worcestershire, and a splash of soy sauce. Mix, and season religiously with umami mushroom seasoning. Let simmer and thicken up.
4. Once it thickens up you can add salt/pepper to taste. Let simmer for a few minutes, and mix. Then add your meat (preferably roast beef) to the Au Jus.
Enjoy! 🤍
Au jus is a classic flavorful sauce that enhances the taste of roasted meats and sandwiches. Making au jus from scratch, as this recipe illustrates, allows for a fresher, richer alternative to store-bought packaged mixes. The foundational technique lies in creating a roux with melted butter and flour, which provides body and helps thicken the sauce without overwhelming the natural meat juices. Beef broth forms the primary base, adding depth of flavor, while the addition of bone broth contributes collagen and a subtle richness, improving mouthfeel and nutritional value. Incorporating red wine like Merlot not only balances the savory umami notes but also adds a slight acidity that brightens the sauce. Worcestershire sauce is a key umami booster due to ingredients like anchovies and tamarind, and adjusting the quantity to personal taste is encouraged. The splash of soy sauce further amplifies savory flavors and provides saltiness without overpowering. For those unfamiliar with umami mushroom seasoning, it’s a blend that typically contains dried mushrooms and glutamates to intensify flavor naturally. Simmering the mixture allows flavors to meld and the sauce to thicken to just the right consistency to lightly coat the meat. When finished, the au jus can be served alongside or poured over sliced roast beef, French dip sandwiches, or other meats, imparting moisture and enhancing taste. This recipe underscores the flexibility in seasoning to suit individual preferences, encouraging cooks to experiment with the amounts of Worcestershire and umami mushroom seasoning. Additionally, using homemade broth or high-quality store-bought broth can make a significant difference in flavor. For those interested in expanding their sauce repertoire, this method provides a solid foundation for other meat-based sauces and gravies. Understanding the balance of fat, umami, acidity, and seasoning is key to mastering rich, delicious sauces that elevate any meat dish.