Ingredients
Equipment
Method
- Melt the butter or beef drippings in a saucepan over medium-high heat. If you used a roasting pan to cook your meat that can be heated over the stovetop, you can prepare this au jus recipe directly in the pan. If doing so, use a wooden spoon to scrape up all the brown bits on the bottom of the pan.
- Add the flour, whisking well to ensure there are no lumps.
- Add the red wine vinegar or red wine, continuing to whisk for two minutes. The mixture will change color and thicken.
- Pour in half the beef broth, whisking constantly. Once incorporated and thickening, add the remaining broth and the Worcestershire sauce, whisking well.
- Bring the mixture to a boil and cook for five minutes, whisking occasionally, until the au jus thickens further.
- Season to taste with salt and black pepper. Serve and enjoy!
Nutrition
Notes
Whisk constantly when adding flour to avoid lumps. If your beef drippings are fatty, skim off excess fat. For a thicker sauce, create a paste with a small amount of liquid before adding it to the au jus. For a thinner sauce, use less flour. Optional add-ins include sautéed onions, onion powder, soy sauce (or coconut aminos/tamari for gluten-free), garlic, Dijon mustard, or fresh herbs like thyme, rosemary, or sage.