Au Jus {With or Without Drippings}

best au jus recipe being poured in a glass jar

5 from 16 votes

Au Jus {With or Without Drippings}

Learn how to make au jus with or without drippings in this easy recipe! Serve with prime rib or French dip. You can't go wrong with a good au jus!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: French

Servings: servings

Calories: 67kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

4 tablespoons beef drippings or unsalted butter if there aren’t enough drippings, supplement the remaining amount with butter
1 ½ tablespoons all-purpose flour
¼ cup dry red wine
2 cups beef broth room temperature
1 tablespoon Worcestershire sauce
Salt

Instructions

Start with remaining drippings in roasting pan over medium-high heat (or, if using butter, place in medium sauce pan).
Sprinkle flour over drippings or butter and whisk together. Allow flour to cook for 1 minute.
Slowly, pour in red wine, while whisking vigorously, scraping the brown bits from the bottom of the pan (if you used drippings). This will make a reddish paste.
Slowly pour in beef broth, continually whisking to ensure your sauce is smooth. Stir in Worcestershire sauce.
Bring to a boil, then reduce heat to medium and cook until slightly thickened and glossy, about 6-8 minutes. Taste and add salt according to taste.
Spoon over prime rib or dip a roast beef sandwich for a French Dip. Leftovers can be stored for up to 3 days.

Notes

Don't stop movin' that whisk boos, especially when adding flour and broth. This keeps the au jus smooth and lump-free.

Always use a wine you'd actually drink. If it ain't good enough for your glass, it ain't good enough for your sauce. A decent red wine adds depth, and you can sip while you cook!

Room temp broth is best. Cold broth can make the sauce seize up. And scrape up those browned bits at the bottom of the pan. That’s where the real flavor is hiding y'all!

Nutrition