Beef Au Jus Sauce Recipe - Food.com (2024)

Submitted by Bone Man

"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!"

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photo by KateL

Ready In:: 15mins
Ingredients:: 7
Serves:: 10

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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

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directions

In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
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.
Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

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Reviews

Tweaks

Very useful, easy, yet delightful. I started with the juice from elk tenderloin cooked with Recipe #471181 #471181 in a 2-1/2-qt covered baking dish, used Better Than Bouillon with water instead of beef broth, omitted the seasoned salt, and added a swig of dry sherry at the end. My photo represents this juice for Recipe#468646 #468646. I had tried the dried au jus powder mix last night, and had gagged. This did not take much longer than the dry packet mix, either. However, my sauce was rather salty, so I may try More Than Gourmet's beef base in the future. Tonight we ate like royalty, it seemed.

KateL

RECIPE SUBMITTED BY

Bone Man

102 Followers
302 Recipes
7 Tweaks

I am a retired State Park Resort Manager/Ranger. Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! http://www.dnr.state.oh.us/parks/parks/shawnee.htm

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