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When you’ve just roasted a beautiful piece of beef and want a sauce that brings everything together quickly and easily, this au jus recipe is exactly what you’re looking for. Whether you have pan drippings or just butter on hand, you’ll still get a flavorful, pourable sauce that’s simple to make and brings that homemade touch to the table
why you’ll love this Best Au Just Recipe
After years of making roast beef for Sunday dinners and holiday meals, I’ve learned that a good sauce makes all the difference. This au jus recipe has been my go-to for decades. Whether I’m working with savory pan drippings or just starting with butter and broth, it delivers every time—and in just minutes. It’s that little touch that turns a simple roast into something truly special.
Here’s what makes it special:
❥ Flavor: Rich beefy base from drippings or butter, deepened with red wine and Worcestershire,
❥ Versatility: Comes together beautifully with or without pan drippings.
❥ Texture: Lightly thickened so it pours and dips just right! Just like an au jus should be—not a heavy gravy.
❥ Make-ahead & freeze-friendly: Easy to prep ahead or freeze in small portions for later.
NikkiIngredients
- Pan drippings: If you just roasted beef, these deliver the richest, most authentic flavor. If you don’t have them, no worries; butter works.
- Butter (4 Tbsp) instead of drippings: Using butter keeps things simple and still flavourful when drippings aren’t available.
- All‑purpose flour: Builds a small roux to slightly thicken the sauce and help with texture.
- Red wine: Adds acidity and depth. Use a wine you’d enjoy drinking—cooking wine often lacks flavor.
- Beef broth: The base of the sauce; low‑sodium allows you to control salt.
- Worcestershire sauce: Provides umami and complexity.
- Salt & black pepper: Final seasoning to taste.
- Optional (when not using drippings): dried rosemary (¼ tsp), dried thyme (¼ tsp), garlic powder (¼ tsp) – these add aromatic flavor when you don’t have drippings.
How to Make Easy Beef Au Jus
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Start with Drippings or Butter
After roasting your beef, pour off the pan drippings into a bowl or measuring cup. Let it sit for a minute so the fat rises to the top. Skim off most of the fat, but leave a little behind for flavor. If you don’t have drippings, go ahead and melt 4 tablespoons of butter in a medium saucepan over medium heat.
Step 2 | Add Aromatics if Needed
If you’re using butter instead of drippings, stir in ¼ teaspoon each of dried rosemary, thyme, and garlic powder. Let the herbs sauté for about a minute, just until they smell warm and fragrant. This builds a savory base that mimics the flavor of drippings.
Step 3 | Make a Light Roux
Sprinkle in the flour and whisk it into the butter or drippings. Keep whisking until it forms a smooth, golden paste. Let it cook for about 2 minutes—this gets rid of the raw flour taste and gives your sauce body without turning it into gravy.
Step 4 | Deglaze with Red Wine
Slowly pour in the red wine while whisking. It might look a little deep red or even purple at first—that’s perfectly normal! Let it simmer for 2 minutes. This cooks off the alcohol and concentrates the wine’s flavor, giving your au jus richness.
Step 5 | Whisk in the Broth and Season
Add half the beef broth slowly, whisking until smooth, then pour in the rest.
Stir in the Worcestershire sauce. Keep whisking as it comes together into a smooth, slightly thickened sauce.
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Step 6 | Simmer to Develop Flavor
Bring the mixture to a gentle boil, then lower the heat to a simmer. Let it bubble lightly for 3 to 4 minutes, stirring occasionally. You’re not looking for a thick gravy—just a light, pourable sauce that’s rich and beefy.
Step 7 | Season and Serve Warm
Give your au jus a taste. Depending on your broth and drippings, you may need to add a pinch of salt or a few grinds of black pepper. Pour the warm sauce into a dish or gravy boat and serve it right alongside your roast beef or sandwich.
Variations and Substitutions
- Make it thicker: If you prefer a thicker sauce (almost gravy-like), whisk together ¾ tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering sauce until it thickens.
- Wine-free version: Omit the red wine and add an extra ¼ cup beef broth + a splash of vinegar (red wine vinegar or balsamic) for acidity.
- Herb‑rich version: Use fresh rosemary and thyme instead of dried (tuck sprigs into the sauce while simmering and remove before serving). If one of these herbs isn’t your favorite, go for parsley or one your family enjoys.
- Vegetarian spin: Use vegetable broth + mushroom broth, omit drippings/butter, and add sautéed mushrooms and soy sauce for umami.
- Low‑sodium version: Use unsalted butter if using butter, low‑sodium beef broth, and skip extra added salt until tasting at the end.
Recipe FAQs
While both use drippings/liquid from meat, au jus is a thin, pourable sauce served alongside meat (or for dunking) and often includes wine or broth. Gravy is typically thicker, uses flour or cornstarch as a central thickener, and is often poured over meat and sides.
Absolutely. Let the sauce cool, store in an airtight container in the fridge for up to 2‑3 days. When ready to serve, reheat gently on the stove over low heat.
What to Serve with Au Jus Gravy Recipe
- Serve alongside a roast beef or prime rib – pour it over the meat for extra moisture and flavor.
- Use it as a dipping sauce for a French Dip Sandwich (thinly‑sliced roast beef in a hoagie roll) – having that flavorful jus makes the sandwich shine.
- Drizzle lightly over mashed potatoes or roasted vegetables to tie your dinner plate together.
- Leftover roast beef reheated? It is also a perfect way to Jazz up a good quality deli roast beef. Use this au jus to keep the meat juicy and flavorful.
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Au Jus Recipe
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Ingredients
- ¼ cup pan drippings - or 4 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- ¼ cup red wine
- 2 cups beef broth - low-sodium for more control
- 1 ½ teaspoons Worcestershire sauce
- freshly ground black pepper - to taste
- kosher salt - to taste if needed
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon garlic powder
Instructions
- Start with the drippings or butter (if making without dripping):
- After roasting your beef, skim off any excess fat from the drippings. A little fat left behind is perfectly fine.
- To a medium saucepan over medium heat, add ¼ cup of the drippings (or use butter if you don’t have drippings)
- Add optional seasonings: If you're not using drippings, go ahead and add rosemary, thyme, and garlic powder to the butter. Let them sauté for a minute or so, just until they’re nice and fragrant.
- Make the roux: Sprinkle in the flour and whisk to combine. Cook for about 2 minutes, stirring constantly, so the flour loses that raw taste. You’ll end up with a smooth, golden paste.
- Deglaze with wine: Slowly pour in the red wine while whisking. The mixture will look deep red or purplish at first, this is normal! Let it cook down for about 2 minutes to burn off that alcohol.
- Whisk in the broth: Add half of the beef broth slowly, whisking until smooth. Then add the rest along with the Worcestershire sauce. Keep whisking so it all blends together nicely.
- Simmer and thicken slightly: Bring the mixture to a gentle boil. Let it simmer (gentle bubbles) for about 5 minutes, just until it thickens a bit. You're not going for gravy, just a lightly thickened, pourable sauce.
- Season: Taste your au jus and season with salt and pepper as needed.
- Serve: Pour it into a dish or gravy boat and serve warm.
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