Is Au Jus The Same As Beef Broth

How do you make Au Jus

⭐ First, use a little olive oil to caramelize the onions. Add garlic and cook for a minute or two more.

⭐ Next, use white wine to deglaze the pot. Then, add Worcestershire sauce and cook, stirring constantly, for an additional minute. Add beef broth and bring to a light boil.

Then, reduce heat and simmer for about 3 minutes.

⭐ Finally, strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.

about this au jus recipe

Rich au jus is something I adore, especially when it’s paired with a traditional French dip sandwich. This sauce is a culinary mainstay and a hidden weapon that improves even the most basic meals.

The beauty of any au jus lies in its versatility. It’s a great choice for drizzling over your preferred meat cuts in addition to being the perfect dipping sauce. It really enhances their flavor!.

Even better, the flavor of this au jus sauce is maintained while only a few simple ingredients are needed to make it.

The truth is, this au jus recipe is very versatile. Traditional au jus is made with the priceless drippings from a roast beef, but this version you’re about to see can be made with or without those delicious meat juices. It’s a great choice if you don’t have any beef drippings on hand but still want to quickly make roast beef sliders or a French dip sandwich to dip in au jus.

Now that fall and winter are approaching, I’m making more roast beef recipes. I can’t live without a trustworthy au jus recipe in my repertoire. Not only is this sauce flavorful and light, but it’s also a great way to keep meats moist during reheating.

The best part is that you can add rich, savory goodness to your dishes in just five minutes by making this au jus. This au jus will surely take your culinary creations to a whole new level of deliciousness, whether it’s a French dip, roast beef, or any other meal.

Is Au Jus The Same As Beef Broth

How do you thicken au jus

To make au jus thicker, add a tiny bit of flour. After adding the flour, you should make sure the sauce is still cooked for a few minutes to ensure that it doesn’t taste raw.

You can substitute tapioca or corn starch for the gluten-free version. To avoid clumping, make a slurry with cold water and a small quantity of starch before adding it.