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Homemade Beef Au Jus Recipe
This delicious homemade beef au jus recipe is simple to make and is an excellent accompaniment to your beef roast dishes.
Prep Time
5 mins
Cook Time
5 mins
Servings: 10
Calories: 62 kcal
Course:
Condiments
Cuisine:
French
Ingredients
- 3 tablespoons unsalted butter or rendered chilled beef roast fat
- 1 peeled and medium diced yellow onion
- 1 medium diced rib of celery
- 1 peeled and medium diced carrot
- 2-3 smashed garlic cloves
- ½ cup red wine
- 4 cups beef stock or pan drippings
- 1 tablespoons Worcestershire sauce
- Sea salt and 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
- Make-Ahead: You can make this up to 2 days ahead of time. Please keep it in the refrigerator until ready to serve.
- How to Store: Cover the au jus and store it in the refrigerator for 6 to 7 days. Freeze this covered for up to 6 months. You can add it straight to a pot to reheat.
- How to Reheat: Add the desired amount of au jus to a medium-sized saucepot and cook over low heat until hot.
- A yellow, sweet, or white onion will work. In addition, you can use a shallot as well.
- Cool the pan drippings as quickly as possible for maximum flavor in the freezer. You will notice the fat will solidify and separate from the drippings. Use the rendered fat to finish off the au jus.
- The process of finishing a sauce with butter or fat is known as “monter,” or to mount with chilled fat
Nutrition Information
Calories
62kcal
(3%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
9mg
(3%)
Sodium
221mg
(9%)
Potassium
253mg
(7%)
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: 10Serving
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.