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Close-up of rich, dark brown Au Jus Recipe liquid in a white fluted ramekin with a small spoon resting inside.

5 Secrets to Make the Perfect Au Jus Recipe

Learn how to make a rich and flavorful au jus at home. This recipe uses simple ingredients and techniques to create a sauce that will elevate any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Simmer Time 10 minutes
Total Time 1 hour
Servings: 4 cups
Course: Sauce
Cuisine: American
Calories: 62
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Au Jus
  • 3 tablespoons unsalted butter or rendered chilled beef roast fat
  • 1 medium yellow onion, peeled and diced
  • 1 medium rib of celery, diced
  • 1 medium carrot, peeled and diced
  • 2-3 garlic cloves, smashed
  • 1/2 cup red wine
  • 4 cups beef stock or pan drippings
  • 1 tablespoon Worcestershire sauce
  • to taste sea salt and pepper

Equipment

  • Large rondeau pot or regular pot
  • Medium-sized saucepot

Method
 

  1. In a large pot, roast the onions, celery, carrots, and garlic in 2 tablespoons of fat, butter, or oil over medium heat, stirring frequently, until well browned. This takes about 15 to 20 minutes.
  2. Deglaze with the red wine and cook until almost gone.
  3. Add the stock and pan drippings and bring to a boil.
  4. Simmer over low heat for about 10 minutes until the vegetables are tender and the liquid is reduced by about 1/3.
  5. Strain the au jus and return the sauce to a pot over low heat.
  6. Season with salt, pepper, Worcestershire sauce, and 1 tablespoon of butter or chilled rendered fat. Keep warm before serving.

Nutrition

Calories: 62kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 221mgPotassium: 253mgFiber: 0.4gSugar: 2gVitamin A: 1144IUVitamin C: 2mgCalcium: 18mgIron: 0.5mg

Notes

You can make this up to 2 days ahead and store it in the refrigerator. It will keep in the refrigerator for 6 to 7 days or can be frozen for up to 6 months. To reheat, add the desired amount to a saucepot and cook over low heat until hot. Any yellow, sweet, or white onion will work, as well as shallots. For maximum flavor, cool pan drippings quickly to solidify and separate the fat. Use this rendered fat to finish the au jus. Finishing a sauce with butter or fat is called “monter.”

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