I perfected an Easy Au Jus Recipe that delivers the BEST Au Jus with no drippings and reveals the simple secret behind a killer French Dip Sandwich.

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I never thought a really deep au jus could come without pan drippings until I tried this Easy AU JUS Without Pan Drippings. I wanted a Home Made Au Jus that still felt meaty and bright, so I leaned on beef broth and a splash of Worcestershire sauce to do the heavy lifting.

It’s the kind of sauce that makes you stop mid bite when you dunk a French Dip Sandwich, and then wonder why you’d ever buy packets again. It’s simple, not fussy, and a little sneaky in how much flavor it has.

Trust me, you’ll want to taste it asap.

Ingredients

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Savory, mostly water with some protein and minerals; low cal, adds rich beefy umami.
Adds acidity, tannins and depth; few antioxidants, few calories, not very sweet.
Umami punch, tangy and slightly sweet; salty and a little fermented anchovy flavor.
Brings deep saltiness and umami; tamari’s usually gluten free, both high in sodium.
Concentrated tomato flavor, sweet and tangy; provides lycopene and thickens slightly.
Adds natural sweetness, fiber and savory base; caramelizes for richer, sweeter notes.
Pungent, aromatic, small amounts of allicin; boosts savory depth and slight bite.
Finishes sauce, adds silkiness and fat; adds sat fat, makes mouthfeel richer.

Ingredient Quantities

4 cups low sodium beef broth

1/2 cup dry red wine (optional)

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce or tamari

1 teaspoon tomato paste

1 small yellow onion

2 cloves garlic

1 bay leaf

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 tablespoon unsalted butter (optional)

1 tablespoon cornstarch and 1 tablespoon cold water (optional)

How to Make this

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1. Finely chop the small yellow onion and mince the 2 cloves garlic so they cook evenly.

2. In a medium saucepan over medium heat add 1 tablespoon unsalted butter or a splash of oil, then sauté the onion until soft and golden, about 6 to 8 minutes.

3. Add the garlic and 1 teaspoon tomato paste, cook and stir about 30 to 60 seconds until fragrant and the paste darkens a bit.

4. If using, pour in 1/2 cup dry red wine and let it simmer 2 to 3 minutes to reduce and concentrate the flavor.

5. Add 4 cups low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce or tamari, 1 bay leaf, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Stir to combine.

6. Bring to a gentle simmer, then reduce heat and let it cook uncovered 10 to 15 minutes so the flavors meld. Taste and adjust salt or soy sauce if needed.

7. Remove and discard the bay leaf. For a silky smooth jus strain the sauce through a fine mesh sieve, pressing the solids to get all the flavor out. You dont have to strain it if you like a rustic look.

8. For extra shine whisk in the remaining tablespoon of cold unsalted butter off the heat until melted and glossy.

9. If you want a slightly thicker dipping jus, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, whisk it into the simmering jus and cook 1 to 2 minutes until it barely coats the back of a spoon.

10. Keep warm and serve with French Dip sandwiches. Leftovers refrigerate up to 3 days or freeze, reheat gently and stir before serving.

Equipment Needed

1. Sharp chefs knife
2. Cutting board, preferably wood or plastic
3. Medium saucepan
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Fine mesh sieve or strainer
7. Whisk and small bowl for the cornstarch slurry
8. Ladle or tongs for serving

FAQ

Q: Can I make this without the red wine?

A: Yes, you can skip the wine, just use an extra 1/2 cup beef broth and add 1 teaspoon red wine vinegar or a splash of balsamic for brightness, it gives that little acid bite you miss from wine.

Q: How do I get more beefy flavor if I don't have pan drippings?

A: Sear the chopped onion and garlic first until browned, stir in the tomato paste and cook a minute to caramelize it, and use a teaspoon of beef bouillon paste or powdered beef base if you want extra depth, it really helps.

Q: My au jus is too thin, how can I thicken it?

A: Make the cornstarch slurry in the recipe (1 tbsp cornstarch + 1 tbsp cold water), whisk it into the simmering jus and cook 1-2 minutes until slightly thickened, but remember au jus should stay fairly loose so don't over-thicken.

Q: Can I make this ahead and how long will it keep?

A: Yes you can make it a day ahead, cool it then store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months; reheat slowly on low so the flavors stay balanced.

Q: How long should I simmer it and should I strain it?

A: Simmer 15 to 25 minutes to meld flavors and reduce slightly, taste and adjust seasoning, then strain if you want a smooth finish, but leaving tiny bits of onion is fine too.

Q: Any tips to avoid over-salting?

A: Because some broths and sauces add salt, start with less salt than the recipe lists, reduce the sauce first then taste, add more salt at the end if needed, and remember soy and Worcestershire add umami not just salt.

Easy AU JUS Without Pan Drippings Recipe Substitutions and Variations

1/2 cup dry red wine (optional): swap for 1/4 cup red wine vinegar + 1/4 cup beef broth or just use 1/2 cup extra beef broth with 1-2 tsp balsamic vinegar. Vinegar gives the acidity wine would, balsamic adds a touch of sweetness, taste and adjust.
1 tablespoon Worcestershire sauce: use 1 tsp soy sauce + 1 tsp ketchup + a pinch of anchovy paste or 1 tsp balsamic vinegar + 1 tsp soy. Both recreate that savory, tangy umami, just watch the salt.
1 tablespoon soy sauce or tamari: replace with 1 tablespoon coconut aminos for a less salty, slightly sweeter option or use low sodium soy and a splash of water if you want to cut the salt without changing flavor much.
1 tablespoon cornstarch + 1 tablespoon cold water (optional): sub with 1 tablespoon arrowroot mixed with 1 tablespoon cold water for a clear glossy finish, or use 1 tablespoon all-purpose flour mixed into 3 tablespoons cold water if you dont mind a slightly cloudier, thicker jus. Adjust cook time a little for flour.

Pro Tips

1) Caramelize the onions longer than you think is needed — they add the backbone of flavor. Cook till deep golden, scrape up the browned bits, then deglaze so you pull those flavors into the jus.
2) Salt at the end and taste after reduction. Since you’re using low sodium broth plus soy and Worcestershire, it’s easy to over or under season; a tiny splash of red wine vinegar or lemon at the end brightens everything.
3) For a silky finish strain the sauce and then whisk in cold butter off the heat for shine. If you want it thicker, make the cornstarch slurry cold and add it slowly, just till it barely coats a spoon — too much or overcooking makes it gluey.
4) Make ahead — the flavors actually improve after sitting a few hours or overnight. Reheat gently, skim any fat if needed, and give it a good stir before serving; freeze portions for quick future use.

Easy AU JUS Without Pan Drippings Recipe

Recipe by Sarah level

0.0 from 0 votes

I perfected an Easy Au Jus Recipe that delivers the BEST Au Jus with no drippings and reveals the simple secret behind a killer French Dip Sandwich.

Servings

servings

Calories

kcal

Equipment: 1. Sharp chefs knife
2. Cutting board, preferably wood or plastic
3. Medium saucepan
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Fine mesh sieve or strainer
7. Whisk and small bowl for the cornstarch slurry
8. Ladle or tongs for serving

Ingredients

4 cups low sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce or tamari
1 teaspoon tomato paste
1 small yellow onion
2 cloves garlic
1 bay leaf
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 tablespoon unsalted butter (optional)
1 tablespoon cornstarch and 1 tablespoon cold water (optional)

Directions

Finely chop the small yellow onion and mince the 2 cloves garlic so they cook evenly.
In a medium saucepan over medium heat add 1 tablespoon unsalted butter or a splash of oil, then sauté the onion until soft and golden, about 6 to 8 minutes.
Add the garlic and 1 teaspoon tomato paste, cook and stir about 30 to 60 seconds until fragrant and the paste darkens a bit.
If using, pour in 1/2 cup dry red wine and let it simmer 2 to 3 minutes to reduce and concentrate the flavor.
Add 4 cups low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce or tamari, 1 bay leaf, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Stir to combine.
Bring to a gentle simmer, then reduce heat and let it cook uncovered 10 to 15 minutes so the flavors meld. Taste and adjust salt or soy sauce if needed.
Remove and discard the bay leaf. For a silky smooth jus strain the sauce through a fine mesh sieve, pressing the solids to get all the flavor out. You dont have to strain it if you like a rustic look.
For extra shine whisk in the remaining tablespoon of cold unsalted butter off the heat until melted and glossy.
If you want a slightly thicker dipping jus, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, whisk it into the simmering jus and cook 1 to 2 minutes until it barely coats the back of a spoon.
Keep warm and serve with French Dip sandwiches. Leftovers refrigerate up to 3 days or freeze, reheat gently and stir before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.