Hey y’all! If you’re searching for a deeply savory, restaurant-style sauce that instantly elevates any roast beef dinner, this Au Jus Recipe (Made With or Without Drippings) is about to become your new go-to. Silky, beefy, and bursting with rich umami flavor, it’s perfect for dipping French dip sandwiches, drizzling over prime rib, or spooning onto mashed potatoes. The best part? You can make it with or without pan drippings—so it’s always within reach! Let’s get cooking!
Why You’ll Love This Au Jus Recipe (Made With or Without Drippings)
- Ready in just 15 minutes, perfect for last-minute meals.
- Incredibly versatile—pairs with beef, chicken, or pork.
- Rich, deep flavor with or without meat drippings.
- Easy pantry ingredients make it a budget-friendly option.
- Impresses guests with its restaurant-quality taste and silky texture.
Ingredients for Au Jus Recipe (Made With or Without Drippings)
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch (optional, for slightly thicker au jus)
- 2 tablespoons pan drippings (optional, if available)
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- 1 small shallot, finely chopped (or 2 tablespoons onion)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- Salt to taste
Directions: How to Make Au Jus Recipe (Made With or Without Drippings)
Step 1: Sauté Aromatics
In a medium saucepan over medium heat, melt the butter. Add minced garlic and chopped shallot, sautéing for 2-3 minutes until fragrant and translucent.
Step 2: Build the Base
Add beef broth, Worcestershire sauce, and soy sauce to the saucepan. Stir in the thyme and black pepper. If you have pan drippings, whisk them in now for an extra flavor boost.
Step 3: Simmer and Thicken (Optional)
Bring the mixture to a gentle simmer, reducing heat to low. Let it simmer uncovered for 8-10 minutes, allowing flavors to meld. For a slightly thicker sauce, whisk cornstarch with 2 tablespoons of cold water, then stir into the sauce during the last 2 minutes of simmering.
Step 4: Strain and Serve
Strain the au jus through a fine-mesh sieve into a heatproof bowl or gravy boat. Taste, then adjust salt as needed. Serve hot alongside your favorite entrées!
Notes for the Best Au Jus Recipe (Made With or Without Drippings)
- Use a deglazed pan for extra flavor if you’ve cooked a roast.
- If using store-bought broth, opt for low-sodium to control saltiness.
- For more tips on beef broth selection, check out this beef broth guide.
Variations on Au Jus Recipe (Made With or Without Drippings)
- Mushroom Au Jus: Add 1/2 cup finely chopped mushrooms and sauté with aromatics for earthy depth.
- Red Wine Au Jus: Replace 1/4 cup of broth with dry red wine for a robust, aromatic twist.
- Herb-Infused Au Jus: Simmer with a bay leaf, rosemary, or sage for a more complex herbal note.
Required Equipment
- Medium saucepan
- Fine-mesh strainer or sieve
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Storage Instructions
Let leftover au jus cool completely, then transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in ice cube trays, then transfer cubes to a freezer bag; freeze for up to 3 months. Reheat gently on the stovetop, stirring occasionally.
Suggested Pairings & Serving Recommendations
Try this Au Jus Recipe (Made With or Without Drippings) with classic French dip sandwiches, prime rib, roast beef, or even as a savory drizzle for mashed potatoes, meatloaf, or roasted vegetables.
Pro Tips for the Best Au Jus Recipe (Made With or Without Drippings)
- Use high-quality beef broth or stock for the richest flavor—homemade is always best!
- Don’t skip straining; it ensures a velvety, lump-free sauce.
- For deeper caramelization, brown the shallots and garlic a touch before adding liquids (see this caramelizing guide).
Au Jus Recipe (Made With or Without Drippings) FAQ
- Can I make au jus ahead of time?
Absolutely! Prepare up to 2 days ahead and reheat gently before serving. - What if I don’t have pan drippings?
No problem—this recipe is designed to be delicious even without drippings. Just use beef broth and adjust seasoning to taste. - Can I freeze au jus?
Yes! Freeze cooled au jus in ice cube trays, then transfer to a freezer bag for up to 3 months. Thaw and reheat as needed.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Ingredients
- 2 cups beef broth (low sodium preferred)
- 1/2 cup beef drippings (or substitute with additional broth)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch (optional, for thickening)
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
Instructions
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1In a medium saucepan over medium heat, add the beef drippings (or 1/2 cup beef broth if not using drippings).
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2Add the chopped shallot and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
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3Pour in the beef broth, Worcestershire sauce, soy sauce, black pepper, and dried thyme. Stir to combine.
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4Bring the mixture to a gentle simmer and cook for 10-12 minutes, allowing the flavors to meld.
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5If a thicker au jus is desired, whisk cornstarch with 2 tablespoons of cold water, then stir into the sauce. Simmer for 1-2 minutes until slightly thickened.
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6Strain the au jus through a fine mesh sieve and serve hot alongside roast beef or French dip sandwiches.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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