Homemade Beef Au Jus Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Servings
10
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Calories
62 kcal
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Course
Condiments
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Cuisine
French
Homemade Beef Au Jus Recipe
Description
To prepare this au jus, diced aromatic vegetables roast in unsalted butter, beef fat, or oil over medium heat for roughly 15 to 20 minutes, allowing caramelization and flavor development. Deglazing the pan with red wine helps lift browned bits, concentrating taste as the wine evaporates.
After adding beef stock or pan drippings, the mixture boils and then simmers on low for about 10 minutes to reduce volume and intensify flavor. The sauce is strained to remove solids and returned to low heat to finish. Worcestershire sauce, salt, pepper, and a final tablespoon of butter or chilled fat are stirred in to enrich and balance the sauce.
This au jus serves excellently with roasted or grilled beef, enhancing the meat’s savory notes. It can be made days ahead, stored covered in the refrigerator for about a week, or frozen for longer-term storage. Reheat gently on low heat before serving to maintain texture and flavor. Various onions and shallots work interchangeably as aromatics, and quick cooling of pan drippings preserves rendered fat used to enrich the sauce.
Prepare the au jus up to 2 days in advance and store refrigerated until use.Keep covered au jus refrigerated for 6 to 7 days or freeze up to 6 months; reheat gently over low heat.Use a yellow, sweet, white onion, or shallot as preferred aromatics for roasting.Cool pan drippings quickly to separate rendered fat for finishing the sauce.Finishing the sauce by mounting with cold butter or fat improves richness and gloss.
Ingredients
- 3 tablespoons unsalted butter or rendered chilled beef roast fat
- 1 yellow onion peeled and medium diced
- 1 celery medium diced, rib
- 1 carrot peeled, medium diced
- 2-3 garlic smashed cloves
- ½ cup red wine
- 4 cups beef stock or pan drippings
- 1 tablespoons Worcestershire sauce
- salt to taste
- black pepper to taste
Instructions
- In a large rondeau pot or regular pot, roast the onions, celery, carrots, and garlic in 2 tablespoons of rendered fat, butter, or oil, over medium heat while frequently stirring until well browned. This takes about 15 to 20 minutes.
- Deglaze with the red wine and cook until au sec, or almost gone.
- Add in the stock and pan drippings and bring to a boil.
- Simmer over low heat for about 10 minutes to help concentrate the flavors and until the vegetables are tender and the liquid amount is reduced by about 1/3.
- Strain the au jus and return the sauce to a pot over low heat.
- Finish by seasoning with salt, pepper, Worcestershire sauce, and 1 tablespoons of butter or chilled rendered fat. Keep warm before serving. See chef notes.
Notes
- You can make this beef au jus up to 2 days ahead and keep it refrigerated until serving.
- Stored covered, it keeps in the refrigerator for 6 to 7 days or can be frozen up to 6 months; reheat gently on low heat.
- Yellow, sweet, white onions, or shallots can be used interchangeably for the roasted aromatics.
- Cooling pan drippings quickly helps separate the rendered fat, which you can use to finish the sauce.
- Finishing the sauce by adding cold butter or fat (monter) adds richness and a smooth, glossy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 221mg | 9% |
| Potassium | 253mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 1144IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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