Au jus, that rich and savory gravy often served alongside roast beef, is surprisingly easy to make at home. This simple guide will walk you through creating a restaurant-quality au jus that will elevate any meal. Forget those bland, watery jus mixes – you'll be amazed at how flavorful and simple homemade au jus can be!
Understanding the Basics of Au Jus
Au jus, literally translating from French to "with juice," is a simple pan gravy made from the flavorful drippings of roasted meat. Its key components are the meat drippings themselves, along with a rich broth (beef or chicken works well) and sometimes a touch of red wine for added depth. The simplicity of the ingredients is what makes it so versatile and delicious.
Key Ingredients for Success:
- Meat Drippings: The foundation of any good au jus. Save those delicious browned bits from the bottom of your roasting pan!
- Broth: Beef broth provides the richest flavor, but chicken broth is a suitable substitute.
- Red Wine (Optional): Adds complexity and depth, but isn't essential. A dry red wine like Cabernet Sauvignon or Merlot works best.
- Seasoning: Salt and freshly ground black pepper are all you truly need, but a bay leaf or a sprig of thyme can also add subtle nuances.
Step-by-Step Guide: Making Delicious Au Jus
This recipe uses beef drippings, but you can adapt it based on the meat you're using.
Ingredients:
- 1 cup beef drippings from a roasted beef (or other meat)
- 2 cups beef broth (or chicken broth)
- 1/4 cup dry red wine (optional)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon cold water (if using cornstarch)
- Salt and freshly ground black pepper to taste
Instructions:
- Strain the drippings: Carefully pour the drippings from your roasting pan into a heatproof measuring cup. Use a fine-mesh sieve to remove any large pieces of fat or solids. This step ensures a smooth and flavorful au jus.
- Deglaze the pan (optional but recommended): If your roasting pan has lots of flavorful browned bits stuck to the bottom, add a splash of broth or wine to the pan and scrape up these bits with a wooden spoon. This adds a significant layer of depth and richness to your au jus. Add this to your strained drippings.
- Combine ingredients: In a saucepan, combine the strained drippings, broth, and red wine (if using).
- Simmer and reduce: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer for about 10-15 minutes, or until it slightly reduces and thickens. This allows the flavors to meld beautifully.
- Thicken (optional): If you prefer a thicker au jus, whisk together the cornstarch and cold water to create a slurry. Slowly drizzle the slurry into the simmering au jus, whisking constantly until it reaches your desired consistency. Be careful not to over-thicken!
- Season to taste: Remove from heat and season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
Serving and Storage
Serve your homemade au jus hot alongside your roast beef or other meats. It's also delicious drizzled over mashed potatoes or roasted vegetables.
Leftover au jus can be stored in an airtight container in the refrigerator for up to 3 days.
Tips for the Perfect Au Jus
- Don't overcrowd the roasting pan: Allowing ample space for the meat to brown properly will result in richer drippings.
- Use high-quality ingredients: The better your broth and wine, the better your au jus will taste.
- Don't be afraid to experiment: Add herbs, spices, or even a touch of Worcestershire sauce to customize your au jus to your liking.
- Make it ahead: The au jus can be made ahead of time and reheated before serving.
Making au jus is a simple way to elevate your next meal. With minimal effort and readily available ingredients, you can create a restaurant-quality sauce that will impress your family and friends. So go ahead and give it a try – you won't be disappointed!
