Easy Homemade Au Jus Sauce Food
EASY AU JUS
I found this on the Mama Loves Food blog. It's an Au Jus that you can make without pan drippings. Straining is optional; we found that we like the onions and garlic left in the au jus. We love this with our french dips!
Provided by gilmores7
Categories Sauces
Time 45m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Caramelize the onions in the olive oil.
- Add garlic and cook for a minute or two.
- Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
- Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
- Strain broth, if desired, and return to pot.
- Add flour and simmer for an additional 5 minutes.
Nutrition Facts : Calories 10.9, Fat 0.1, SaturatedFat 0.1, Sodium 240.2, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 0.8
EASY HOMEMADE AU JUS SAUCE
My easy Au Jus Sauce uses beef drippings and just 3 ingredients for the most amazing homemade au jus recipe! Ready in 5 minutes to use with your favorite beef roast recipes and French Dip sandwiches. You'll never want to use store-bought au jus gravy mix again!
Provided by Isabel Laessig
Categories Sauce
Time 5m
Number Of Ingredients 4
Steps:
- Place the roasting pan from cooking roast beef on the stove over low heat after removing the roast from the pan. Alternatively, you can use another pan to cook the au jus sauce. Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the roasting pan, scrape up any brown bits from the bottom of the pan. A wooden spoon works best for this.
- Add beef broth or juices from the roast beef. Bring to a simmer. Serve hot with sliced roast beef.
Nutrition Facts : Calories 117 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 534 mg, Sugar 2 g, ServingSize 1 serving
EASY HOMEMADE AU JUS RECIPE
Steps:
- In a medium saucepan bring water to a boil.
- Reduce heat to medium-low and whisk in the beef base, garlic powder, onion powder, Worcestershire sauce, balsamic and pepper.
- Pour 1/4 cup of cold water into a measuring cup. Add 1 teaspoon cornstarch and whisk until smooth. Add to simmering broth mixture in pan. Whisk, turn up heat to medium high.
- Add 1 tablespoon butter to hot au jus, whisk until melted. Serve while hot.
PRIME RIB AU JUS
Provided by Sandra Lee
Time 2h55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes.
- To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.
BEEF AU JUS
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
- Boil mixture until it thickens slightly; season with salt and pepper to taste.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg
HOMEMADE AU JUS - DRY MIX
Knorr makes onion bouillon. Just crush the cube(s) for the required amount. Makes about 1/3 cup mix yielding eight 1-cup servings.
Provided by gailanng
Categories Low Protein
Time 5m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature.
- To use: Put 2 1/4 teaspoons mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.
Nutrition Facts : Calories 197.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.2, Sodium 317.6, Carbohydrate 46.4, Fiber 1.2, Sugar 0.4, Protein 1.1
SIMPLE AU JUS GRAVY
An easy, cheap and quick version of the gravy used for French Dip Subs. No need to buy those expensive dry mix packets anymore!
Provided by Jess_FinsUp
Categories Sauces
Time 15m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the water in a medium sauce pan and bring to a boil.
- Reduce heat to low; whisk in the beef bouillon.
- Whisk in the soy sauce, garlic powder and salt and pepper to taste.
- If you like a thicker Au Jus gravy, you can also whisk in a little flour to thicken it.
Nutrition Facts : Calories 1.7, Sodium 101.8, Carbohydrate 0.2, Protein 0.2
BEEF AU JUS SAUCE
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!
Provided by Bone Man
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 6, Fat 0.1, SaturatedFat 0.1, Sodium 158.4, Carbohydrate 0.8, Protein 0.5
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