Perfect Au Jus With or Without Drippings

🧂 Ingredients

• 2.5 cups beef broth

  divided
• 1/4 cup butter

  or beef drippings
• 1/3 cup red wine vinegar

  or dry red wine; use more beef broth for an alcohol-free version.
• 2 Tbsp all-purpose flour

  or gluten-free all-purpose flour
• 1 Tbsp Worcestershire sauce
• salt

  to taste
• black pepper

  to taste

Instructions

• 1 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 could prepare this au jus recipe directly in the pan and save on
  washing up. If doing so, use a wooden spoon to scrape up all the brown bits on
  the bottom of the pan.
• 2 Add the flour, whisking well to ensure there are no lumps.
• 3 Add the red wine vinegar/red wine, continuing to whisk, for two minutes. During
  this time, the color will change, and the roux will thicken.
• 4 Pour in half the beef broth, whisking constantly. Once it's well incorporated
  and beginning to thicken, add the remaining broth and the Worcestershire sauce,
  whisking well.
• 5 Bring the mixture to a boil and cook for five minutes. During this time, the
  beef au jus will thicken further.
• 6 Season to taste, then serve and enjoy!
• 7 Storing: Store the sauce in an airtight container in the fridge for 3-4 days.
  
  Reheating: You can reheat it using the microwave or stovetop. You may need an
  extra splash of water or stock to bring it back to the correct consistency.
  
  Freeze: You can freeze it in an airtight container, ice cube tray, or Ziplock
  bag for up to 6 months. However, the flavor is best within 3-4 months.

Nutrition Info