Au Jus Recipe
We all agree that the best au jus is made from pan drippings. But this easy au jus recipe is a great substitute when you have no drippings.
Ingredients
- 1 Tbsp olive oil
- ¼ cup yellow onions (finely diced)
- 2 cloves garlic (minced)
- 2 tsp dry vermouth (like Martini & Rossi)
- 1 Tbsp Worcestershire sauce
- 2½ cups beef stock
- 1 Tbsp flour
- water (enough to create a slurry)
Instructions
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Add the oil to a saucepan, and onions, and cook to caramelize (about 5 -10 minutes).
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Add garlic and cook for an additional minute.
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Deglaze the pan with Vermouth.
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Add Worcestershire sauce and cook for another minute, stirring so it doesn't stick.
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Add the beef broth and bring to a light boil, reduce heat, and simmer about 3 minutes.
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Create a slurry by mixing the flour and water in a small bowl until smooth. Whisk into the pan and simmer for a few minutes.
Notes
I leave mine chunky, but if you prefer a smooth au jus, strain the broth and return it to the pan prior to adding the slurry.
Make ahead of time and refrigerate up to a week.
Freeze it and it will last for six or more months. Keep in mind that while it will keep even longer, the flavor will fade over time.