How to Make Au Jus
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2 cups
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Calories
78 kcal
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Course
Condiments, Others
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Cuisine
French
How to Make Au Jus
Description
How to Make Au Jus begins by cooking roughly chopped onions in beef rib roast drippings over medium heat until they soften and brown slightly, adding depth and sweetness. Beef stock and fresh thyme sprigs are added and brought to a boil, then reduced to a simmer to reduce the liquid by two-thirds over about 20 to 25 minutes, concentrating flavors. Salt and black pepper are adjusted to taste depending on the saltiness of the drippings and stock.
The sauce is then strained through a fine mesh strainer to remove solids, resulting in a smooth, dark brown au jus with rich beef flavor and herbal notes from thyme. This jus complements beef dishes by adding moistness and a robust taste.
Au jus can be stored in the refrigerator in an airtight container and reheated gently on the stovetop. It can also be frozen for up to three months, with thawing recommended overnight in the fridge. Skimming fat off the surface after cooling is optional to reduce greasiness. Deglazing the roasting pan with a small amount of stock after cooking meat adds extra flavor by capturing browned bits.
Ingredients
- ¼ cup to ½ cup beef rib roast drippings from boneless prime rib roast
- 1 onion roughly chopped
- 3 cups beef stock
- 3 prigs thyme fresh
- salt to taste
- black pepper to taste
Instructions
- If you used a stove-top safe roasting pan, add onion to the drippings and shallots remaining in the pan and cook over medium heat for 3 to 4 minutes, or until the onions start to take on some color.
- Add beef stock and thyme and bring to a boil. Reduce heat to a simmer and cook until the liquid is reduced by two-thirds, about 20 to 25 minutes.
- Taste the drippings and see if additional salt and pepper is needed. Strain through a fine mesh strainer and transfer to a gravy boat or serving vessel.
Notes
- Deglaze the roasting pan after removing meat to capture flavorful browned bits for the au jus.
- Simmer the sauce slowly to concentrate and meld flavors without burning.
- Adjust salt and pepper carefully since reduction intensifies seasoning.
- After cooling, skim excess fat off the surface to prevent greasiness if desired.
- Store refrigerated in airtight containers; reheat gently before serving.
- Freeze in wide-mouth jars with headspace for up to 3 months; thaw overnight in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 834mg | 35% |
| Potassium | 866mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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