Au Jus - How to Make

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Collect the Meat Drippings - After cooking your beef dish, whether it's roast beef, prime rib roast, or pot roast, remove the meat from the pan. Collect the meat drippings and brown bits that settle at the bottom of the pan. These are essential for a good au jus.

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Step 2: Deglaze the Pan - Place the roasting or pot roast pan on the stovetop over medium heat. Add a cup of beef broth (or red wine for extra depth of flavor) to the pan. Use a wooden spoon to scrape and dissolve the brown bits from the bottom of the pan. This process is known as deglazing.

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Step 3: Add Flavor - To the deglazed liquid, add a tablespoon of Worcestershire sauce, a tablespoon of soy sauce, a finely chopped red onion, and a dash of black pepper. These ingredients will infuse the sauce with a rich, beefy flavor.

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Step 4: Make a Roux - In a separate small saucepan, melt 2 tablespoons of butter over medium heat. Gradually whisk in 2 tablespoons of all-purpose flour until it forms a smooth paste. This roux will help thicken the au jus.

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Step 5: Combine and Simmer - Slowly pour the roux into the pan with the deglazed liquid, stirring continuously. Allow the sauce to simmer over low heat until it thickens to your desired consistency. If it becomes too thick, you can thin it with additional beef broth.

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Step 6: Strain and Serve - Strain the sauce to remove any solids, leaving behind a smooth and flavorful au jus. Serve it hot alongside your favorite beef dishes, such as French dip sandwiches, prime rib, or roast beef.