Beef Au Jus Recipe, Whats Cooking America (2024)

FAQs

What is beef au jus made of? ›

Au jus sauce is made from the drippings of a beef roast, Worcestershire sauce, beef broth, and red wine. I also like to throw in a sprig of fresh herbs like rosemary or thyme for added flavor, but this isn't traditional and is completely optional.

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).

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).

In practice, the jus is enhanced by deglazing the pan with stock and then simmering the liquid with mirepoix before straining and serving it. Au jus is generally -- but not always -- unthickened, which is what distinguishes it from a pan gravy.

Alternatively, you can use pre-made beef bouillon granules. Combine Ingredients: In a mixing bowl, combine the beef bouillon granules (or crushed cubes), onion powder, dried parsley flakes, white pepper, garlic powder, and celery salt. Use a whisk or a fork to ensure that all the ingredients are evenly mixed.

2. 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.

The main ingredients in Arby's Au Jus include beef broth, water, salt, modified corn starch, caramel color, hydrolyzed soy protein, and various seasonings. These ingredients come together to create the rich and flavorful sauce.

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.

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked.

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.

What is the literal translation of au jus? ›

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.

Au jus is thinner, so you might need to thicken a gravy or soup with a little cornstarch mixed with water. Also be aware that au jus is saltier than demi-glace, so you might not want to use the entire package.

If you don't have au jus or prefer to make your own seasoning blends (like I do), you can substitute 2 Tbsp granulated onion and 2 Tbsp cornstarch for the au jus packet. If you're feeling fancy, you can use a packet of dry onion soup mix, or you can make your own dry onion soup mix.

Ingredients. Maltodextrin, modified corn starch, hydrolyzed soy protein, yeast extract, salt, onion powder, caramel color, brown sugar, beef fat, lard, natural flavors, citric acid, beef extract, disodium guanylate, disodium inosinate. Contains: Soy, sulfites.

The main difference is that au jus is thin and light sauce, while gravy is substantially thicker thanks to roux. Both can be delicious sauces to serve with your favorite meat dishes, but au jus offers a lighter option that complements the beef rather than coating it.

What is a substitute for au jus? Substitutes for au jus would be beef broth, chicken broth, consomme, or brown gravy.

What is the difference between a sauce and a 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.