This homemade au jus sauce recipe is effortlessly simple yet loaded with so much flavor. It's light, buttery, and savory from the combination of broth, red wine, and Worcestershire sauce. It's the perfect dipping sauce to elevate your prime rib, roast beef sliders, or French dip sandwich. Make au jus from scratch in less than 30 minutes with or without drippings!
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
My beef au jus gravy was inspired by preparing sous vide prime rib. I used the flavorful pan drippings as the base for the sauce, but it tastes incredible, even with just beef stock. This sauce has become a fall and winter staple in my house, and it truly elevates Thanksgiving and holiday gatherings!
📖Why My Recipe Works
What makes my recipe different is that I used fresh aromatics and herbs for a full flavor. Sautéeing shallots and garlic in butter creates a rich, savory base for the au jus.
Then, we deglaze the pan with red wine to get all the caramelized bits. So much flavor!
🧾Ingredient Notes
- Beef Broth - Use beef drippings with the fat skimmed off. You can also use a combination of stock and meat drippings if your drippings aren't enough.
- Worcestershire Sauce- Soy sauce or tamari will work in a pinch.
- Red Wine- You can use any red wine for this recipe. No need to bust open an expensive bottle!
- Butter- Use unsalted butter, especially if you're using beef drippings, as they may already be salty. Then, you can just adjust the flavor with salt and pepper at the end.
- Aromatics and Herbs- Use fresh garlic and shallots or sweet onions for sauteing. For the herbs, I used fresh thyme. You can use fresh rosemary or oregano too.
⏲️How to Make Au Jus Sauce
- Preheat the pan before adding butter. Saute garlic and shallots until aromatic and lightly browned.
- After adding the wine, scrape the bottom of the saucepan with a wooden spoon to release any browned bits. Then, whisk in the other ingredients. Let it simmer gently to allow flavors to meld and the sauce to reduce evenly.
- Strain the au jus through a fine mesh strainer to remove solids like thyme stems, garlic, and shallot bits. Taste and adjust the flavor with salt and pepper before serving.
👩🏻🍳 Expert Tip
If the au jus becomes too thick, add a little more broth or water. If it's too thin, let it simmer longer to reduce it.
More Sauces for Beef
🌡️Make Ahead and Storing
Store leftover au jus in an airtight container and refrigerate. You can make it ahead and use it within 3-4 days or freeze au jus sauce for 2-3 months. When ready to use, let it thaw in the fridge and reheat on a stovetop over medium heat.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Au Ju Sauce (with or without drippings)
Ingredients
- 3 Tablespoons unsalted butter
- ¼ cup minced shallot
- 2 cloves garlic minced
- ¼ cup dry red wine
- 2 cups beef stock or beef drippings with fat skimmed off
- 1 teaspoon Worcestershire sauce
- 4 thyme sprigs leave whole
Instructions
- In a saucepan melt the butter over medium heat. Add the shallot and garlic, saute for 5 minutes or until slightly carmelized.3 Tablespoons unsalted butter, ¼ cup minced shallot, 2 cloves garlic
- Add the wine and bring to a boil, cook for 2 minutes. Add the beef stock and/ordrippings, Add worcestershire and thyme, bring to a boil. Simmer until reduced by half, about 20 minutes. Strain the sauce and season with salt and pepper.¼ cup dry red wine, 2 cups beef stock, 1 teaspoon Worcestershire sauce, 4 thyme sprigs
Notes
- To make this au jus without wine simply skip that step and just add the beef broth.
Missy says
Quick and easy. And was perfect for sandwiches