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Nutrition Facts
Serving Size 1 (49g) Recipe makes 10 servings The following items or measurements are not included below: 1 cup beef drippings Kitchen Bouquet Mrs. Dash onion and herb seasoning 1/2 teaspoon seasoning salt
Calories 10
Calories from Fat 3		(35%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 329mg		13%
Potassium 0mg		0%
Total Carbohydrate 0.7g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 1.1g		2%
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Beef Au Jus Sauce

Recipe #198876 | 15 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Bone Man
Dec 3, 2006

I can no longer abide the packet type au jus — it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275-degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib — it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!

SERVES 10 (change servings and units)

Ingredients

1 cup beef drippings, from a baked roast, do not drain fat
15 ounces beef broth, canned
1/4 cup water, warm
1 tablespoon cornstarch
1/4 teaspoon Kitchen Bouquet
1/2 teaspoon Mrs. Dash onion and herb seasoning
1/2 teaspoon seasoning salt

Directions

1
In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
2
In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs. Dash, and seasoned salt and bring to a boil. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.
3
Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
4
NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

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Featured Reviews for This Recipe

From: Chef #712398

On Aug 18, 2009

This was great. Thanks a lot.

0 people found this review helpful

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From: sugarpea

On Jan 15, 2008

I made Tender Pot Roast Tender Pot Roast and used the drippings for this recipe. Delicious, Bone Man. The au jus was enjoyed with Our Favorite Italian Beef our favorite italian beef.

0 people found this review helpful

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From: HeidiSue

On Dec 26, 2006

We have been making standing rib roasts for awhile now and each time we try to make an au jus with the drippings and each time we end up throwing in a packet of au jus to make it taste good...until now. Last night we made a 13 lb. standing rib roast for Christmas dinner and made this au jus with our yummy drippings and it was just so wonderful, everyone loved it. My husband adds water to the bottom of the roasting pan and then drowns our meat in soy and worcestershire and covers it in salt and pepper, so our drippings were filled with all of those great flavors. We yeilded about 2 1/2 cups of drippings, but just used the cup called for in the recipe. I made beef broth with better than boulion beef base. I only had the Mrs. Dash original, but it was great. I did not even think of adding the seasoning salt because of all the salt my husband added to the meat. We ended up adding a little more cornstarch and water to get it just a little thicker. I know au jus is supposed to be thin, but I wanted to get it just a little thicker, but still thin. I think there was about 3 1/2 cups of sauce and we had 14 people using it. We still have about 1 1/2 cups left over. I am thinking we will be having roast beef sandwiches this week! Thank you Pat, you have solved our au jus problems forever and made our really great standing rib roast really outstanding! Thanks again!

6 people found this review helpful

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From: Chef #734257

On Jan 20, 2008

I am a HUGE french dip fan and this au jus recipe is the bomb! I encourage you try it with a thin sliced prime rib, grilled sweet yellow onions and pepperjack cheese

2 people found this review helpful

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