Au jus (pronounced “oh-joo”) is a classic French sauce often served alongside roasted meats like beef. It has a rich, meaty flavor that perfectly complements hearty dishes. But what exactly is in this savory sauce?
The main ingredients in au jus are surprisingly simple – it’s made from beef drippings, beef stock, wine, and herbs. By simmering these components together into a flavorful liquid, you end up with a sauce that highlights the natural taste of beef.
In this article, we’ll break down the key ingredients that go into au jus and look at how it’s made. We’ll also cover some tips for choosing the right type of beef and wine to make the best au jus at home.
The Origins of Au Jus
Au jus traces its origins back to French cuisine. In French, the term “au jus” literally means “with juice.” It refers to using the concentrated juices from cooked meat to make a sauce.
This technique has been used in French cooking for centuries. Au jus became popular as a way to impart moisture and flavor into otherwise dry roasted meats. The meat juices add back the moisture, while reducing and seasoning creates an intense sauce.
Traditionally, au jus was made by roasting meat in a pan, then deglazing the cooked bits on the bottom to free up the cooked juices. The resulting liquid was strained and served tableside with the roasted meat.
Over time, cooks found that adding wine, broth, and aromatics enhances the flavor of au jus even further. This builds an even more concentrated and robust meat sauce.
Classical French Cooking Methods
In classical French cuisine, au jus is prepared using very specific techniques:
– Meat is roasted in a hot oven, often on a rack over a pan to catch the drippings. This allows the meat to caramelize and produce flavorful browned bits called fond.
– The roasting pan is deglazed with wine or broth to dissolve the fond, releasing those cooked on bits that hold a ton of flavor. The liquid is reduced to concentrate the flavors.
– After straining, the defatted juices are simmered again with wine, stock, and aromatics like thyme or bay leaves.
– The sauce is seasoned carefully with salt and pepper to balance and enhance the meaty flavors.
– Finally, the au jus is strained once more before serving to achieve a smooth consistency.
Following these careful steps results in an elegant sauce that brings out the essence of the meat.
Key Ingredients in Au Jus
Now that we’ve explored the history and traditional cooking methods behind au jus, let’s look closer at the main ingredients that give this sauce its signature flavor.
Beef Drippings
At the heart of any au jus is the flavorful beef drippings leftover from roasting meat. This can come from roast beef, prime rib, or other beef roasts.
As the beef cooks in the oven, the melting fat and natural meat juices collect in the bottom of the pan. These concentrated drippings are packed with beefy, savory flavor.
Deglazing the pan with wine or stock releases all of that rich flavor from the drippings into the liquid. This transformed pan sauce becomes the foundation for the au jus.
Beef Stock
While the beef drippings provide the star of the show, au jus is usually fortified with beef stock. The stock adds body and an extra hit of meaty flavor.
Stock simmers bones, meat, and vegetables for hours to extract as much flavor as possible. This intensifies the savory beef base.
For the best tasting au jus, use a high quality, homemade beef stock. Store-bought stocks can work too, but read the labels to find one with no added flavors.
Red Wine
Most au jus recipes call for a splash of red wine, usually a dry French variety like Pinot Noir, Cabernet Sauvignon, or Merlot.
The red wine adds a touch of acidity and fruitiness to balance the rich meat. It also introduces tannins that enhance the mouthfeel.
When choosing wine, avoid oaky or very tannic wines that can overpower the sauce. Pick a medium bodied wine that will complement the beef.
If preferred, you can use broth instead of wine. The flavor will be less complex but still tasty.
Fresh Herbs
Finally, fresh herbs are used to round out the flavor of au jus. Common choices are thyme, parsley, bay leaves, rosemary, oregano, or marjoram.
These aromatic herbs provide woodsy, floral notes to brighten up the sauce. Just a small sprinkle is needed to make the flavors sing.
Thyme and parsley are particularly classic in French cuisine. But tailor the herbs to suit your tastes – the options are flexible.
Step-By-Step Instructions for Making Au Jus
Now let’s walk through the process of how to actually make au jus at home. Follow these simple steps for outstanding results:
Step 1 – Roast the Meat
Start by roasting a 3-4 lb beef roast seasoned simply with salt and pepper. Prime rib, top sirloin, or eye round all work well.
Place the meat on a rack in a roasting pan so the bottom collects the drippings. Roast in a 450°F oven for 15 minutes to sear the outside.
Then reduce heat to 350°F and continue roasting until it reaches your desired doneness, about 18-25 minutes per pound for medium rare.
Rest the roast for 15-20 minutes before making the au jus.
Step 2 – Prepare the Pan Drippings
Once the meat is done, place the roasting pan on the stovetop. There should be caramelized bits stuck to the bottom and rich beef drippings in the juices.
Use a wooden spoon to scrape any fond off the bottom of the pan. This will add incredible flavor.
Pour the pan drippings and scrapings into a fat separator. Let sit 5 minutes so the fat rises to the top.
Step 3 – Deglaze the Pan
Return the empty roasting pan to medium heat. Pour in 1 cup red wine and 1 cup beef broth.
Using a whisk, scrape up any remaining browned bits in the pan. Simmer for 2-3 minutes to dissolve the fond.
Pour the hot deglazing liquid into the fat separator with the drippings. Let sit another minute to allow more fat to separate.
Step 4 – Simmer the Sauce
Pour the deglazed juices from the fat separator into a saucepan, leaving the fat layer behind. Place pan over medium heat.
Add 2 cups beef broth and a bouquet garni (bundle) of fresh thyme, parsley and bay leaves. Simmer 15 minutes.
Season with salt and pepper until well-balanced. The sauce should taste rich, beefy and aromatic.
Step 5 – Strain and Serve
Pour the au jus through a mesh strainer to remove the herbs and any impurities. Use a ladle to press down gently and extract all the juice.
Pour the strained sauce into a gravy boat and serve immediately with thinly sliced roast beef.
Drizzle the au jus over the top or use for dipping. Enjoy this classic French sauce!
Tips for the Best Homemade Au Jus
Follow these tips to prepare perfect au jus every time:
– Use high quality beef with generous marbling for the most flavor. Grass-fed beef works best.
– Cook the roast to medium rare so the center stays juicy and pink. This keeps the juices at their peak.
– Let the roast rest before collecting the drippings so they reabsorb for maximum flavor.
– Use a homemade beef stock for the richest, deepest flavor.
– Deglaze the pan thoroughly to get all the browned bits up. This adds incredible depth.
– Simmer the sauce very gently so it doesn’t emulsify – it should stay thin not thick.
– Salt is your friend here. Use it liberally to amplify the beefy notes.
Serving Ideas for Au Jus
Once you’ve mastered how to make au jus from scratch, let’s look at creative ways to serve and enjoy this versatile sauce:
With Prime Rib or Roast Beef
Of course, au jus is perfect served alongside prime rib or another roasted beef entree. Spoon it over the top or serve on the side for dipping sliced meat into.
As a French Dip Sandwich
Use au jus for dunking French dip sandwiches layered with shaved roast beef and melted Gruyere or provolone cheese. It takes these sandwiches over the top.
Over Smashed Potatoes
Drizzle au jus over creamy smashed potatoes instead of gravy for a delicious twist. The beefy flavor takes these spuds up a notch.
To Boost Stews or Pot Roasts
Stir a few spoonfuls of au jus into beef stews, chili, or pot roasts to amplify the rich meaty base. It adds incredible depth of flavor.
In Gravy
For an extra beefy gravy, mix about 1/4 cup au jus into 1 cup of prepared brown gravy or pan gravy. The flavor concentration is incredible.
As a Cooking Liquid
Use au jus instead of stock or water to braise beef short ribs, chuck roasts, or oxtails. It keeps the meat super moist and imparts great beef flavor.
Frequently Asked Questions
Here are answers to some common questions about making and using au jus:
Can you make au jus without drippings?
It’s best to make au jus with beef drippings for the most authentic, richest flavor. However, you can mimic drippings by sautéing meaty bones, beef scraps, or ground beef in oil first.
Is au jus the same as gravy?
They are similar savory sauces for meat, but gravy is thickened either with a roux or cornstarch. Au jus is left thin so it can be used more like a broth for dipping.
Can you freeze au jus?
Absolutely – freeze au jus in an airtight container for 1-2 months. Thaw in the fridge before reheating gently on the stovetop or microwave.
What’s the difference between au jus and jus lie?
Jus lie is lighter, since it’s made with vegetable or chicken stock instead of beef stock. But both are served thin for dipping roasted meat.
What wines work best for au jus?
Pinot noir, cabernet sauvignon, or merlot are good choices. Avoid oaky chardonnay or very tannic wines that will overpower the sauce.
The Perfect Accompaniment to Hearty Meat
From its simple French origins to modern serving suggestions, au jus remains a fixture alongside juicy roasted meat. With just beef drippings, stock, wine, and herbs, you can make this flavorful sauce to elevate everything from prime rib to sandwiches.
Next time you’re cooking something beefy, give homemade au jus a try. The savory concentration of flavors makes it the perfect complement to enhance hearty meats. Drizzle it over roasted beef or use it for dipping – either way, au jus delivers richness that takes dishes over the top.
| Ingredient | Role |
|---|---|
| Beef drippings | Provides beefy, savory flavor |
| Beef stock | Builds body and enhances meatiness |
| Red wine | Adds complexity and acidity |
| Herbs | Provides balance with floral, aromatic notes |
