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The Ultimate Au Jus Recipe: Rich, Savory Pan Drippings Made Easy

Unlock the secret to deeply flavorful au jus with this simple, foolproof recipe. Perfect for roasts, dipping, and elevating any beef dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 -8
Course: Basics
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 large yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour optional, for a slightly thicker jus
  • 4 cups high-quality beef broth or stock low sodium preferred
  • 1 cup water
  • 1/2 cup dry red wine like Cabernet Sauvignon or Merlot
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Method
 

  1. Begin by sautéing the aromatics. In a heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  2. If you prefer a slightly thicker au jus, sprinkle the flour over the onions and garlic. Whisk constantly for about 1-2 minutes to cook out the raw flour taste, creating a light roux.
  3. Deglaze the pan. Pour in the red wine and scrape the bottom of the pan with a wooden spoon or whisk to loosen any browned bits (fond). Let the wine simmer and reduce by about half, allowing the alcohol to cook off.
  4. Add the liquids and seasonings. Pour in the beef broth and water. Stir in the Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a gentle simmer.
  5. Simmer and reduce. Lower the heat to low, cover partially, and let the au jus simmer gently for at least 30 minutes, or up to an hour, to allow the flavors to meld and deepen. The longer it simmers, the richer the flavor will be.
  6. Strain and season. Remove the bay leaf. For a smooth au jus, strain the liquid through a fine-mesh sieve into a clean saucepan or heatproof bowl, pressing gently on the solids. Discard the solids. If you prefer a more rustic texture, you can skip straining or only strain out the larger pieces.
  7. Taste and adjust seasoning. Season the au jus with salt and freshly ground black pepper as needed. Keep warm until ready to serve.