5 from 30 votes
Homemade Beef Au Jus Recipe
Homemade Beef Au Jus is a savory sauce made by slowly roasting diced onions, celery, carrots, and smashed garlic in butter or beef fat until deeply browned. Deglazed with red wine and combined with beef stock, it simmers down and is strained to create a richly flavored broth. Seasoned with Worcestershire, salt, and pepper, and finished with butter or rendered fat, this au jus offers a balanced, hearty complement to beef dishes.
Prep Time
5 mins
Cook Time
35 mins
Servings:
10
Calories:
62 kcal
Course:
Condiments
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 62
% 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.