Au Juice Recipe
Au Juice Recipe is a flavorful, light beef sauce traditionally made from pan drippings, broth, and simple seasonings. Often enriched with red wine, herbs, and Worcestershire sauce, it enhances the taste of roasted meats, especially beef. Quick to prepare, it adds a restaurant-quality touch to meals like French dip sandwiches, steaks, and mashed potatoes, making it a savoury favourite.
Equipment
- Small saucepan
- Whisk
- Measuring cups and spoons
- Ladle or spoon for serving
Ingredients
- 1½ cups beef broth or beef stock
- 2 tablespoons unsalted butter
- ½ cup dry red wine optional but highly recommended
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 sprig fresh rosemary or thyme
- ½ teaspoon cornstarch optional
- Salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce
Instructions
Start With The Drippings And Broth
- Pour the beef drippings and beef broth into a small saucepan. Set it over medium heat and give it a stir to mix them together.
Add Wine And Worcestershire Sauce
- Next, pour in the red wine and Worcestershire sauce. Let it simmer for 2 to 3 minutes so the alcohol in the wine cooks off. (Skip the wine if you’d rather go without.)
Season It Up
- Sprinkle in the onion powder, garlic powder, and Italian seasoning. Toss in a sprig of fresh rosemary or thyme. Stir everything together to blend the flavours.
Add A Touch Of Butter
- Drop in the butter and stir until it melts. This gives the juice a velvety finish and deeper flavour.
Simmer To Develop Flavor
- Turn the heat down just a bit and let the sauce simmer gently for about 8 to 10 minutes. This gives the flavours time to come together and lets the liquid reduce slightly.
Thicken Slightly (Optional)
- If you like your au jus a little thicker, mix 1 tablespoon of cold water with 1 teaspoon of cornstarch in a small bowl. Slowly pour this into the sauce while whisking. Let it simmer another minute or two until it thickens slightly.
Taste And Adjust
- Give the sauce a taste. Add salt and freshly cracked black pepper as needed. Don’t forget to fish out the herb sprig before serving.
Strain And Serve
- If you prefer a smooth sauce, strain it through a fine mesh sieve. Serve warm with roast beef, prime rib, or as a dip for French dip sandwiches.