How to make au jus

Imagine you’re hosting a dinner party, and the star of the show is a perfectly cooked roast beef. As you prepare to serve, you realize that it would be a crime not to accompany it with a rich, flavorful sauce. Enter au jus – a savory juice made from the drippings of the roast, elevating your dish to a whole new level. If you’re wondering how to make au jus from scratch, you’re in the right place to learn just how easy and rewarding it can be.

To make au jus, start by pouring the drippings from your roast into a saucepan. Skim off excess fat, then add beef broth or stock. Simmer the mixture, scraping up browned bits from the bottom of the pan for extra flavor. Adjust seasoning with salt and pepper, and strain if desired before serving.

To delve deeper into the process, making au jus begins with the drippings left in the roasting pan after you’ve removed your roast. First, place the pan on the stove over medium heat. If you have a lot of fat, you may want to skim some off the top to avoid a greasy sauce. Next, add about one to two cups of beef broth or stock to the pan. Using a wooden spoon, scrape the browned bits off the bottom of the pan; these bits are packed with flavor and essential for a rich au jus.

Bring the mixture to a gentle simmer, allowing it to reduce for about 10-15 minutes. This not only concentrates the flavors but also helps thicken the sauce slightly. Taste your au jus and season with salt, pepper, or even a splash of red wine, soy sauce, or Worcestershire sauce for additional depth if desired. Finally, if you prefer a smoother sauce, strain it through a fine-mesh sieve before serving in a gravy boat alongside your roast. This simple yet delicious accompaniment will impress your guests and enhance your meal beautifully.