EASY RECIPE FOR AU JUS RECIPES

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AU JUS RECIPE (WITH OR WITHOUT DRIPPINGS) | KITCHN



Au Jus Recipe (With or Without Drippings) | Kitchn image

Thinner than a gravy, but slightly thicker than a sauce, au jus is the perfect decadent sauce to drizzle over meat and mashed potatoes.

Provided by Laura Rege

Categories     Sauce

Total Time 720S

Prep Time 300S

Cook Time 420S

Number Of Ingredients 8

1 clove garlic
4 to 5 sprigs fresh thyme
1 tablespoon unsalted butter
1 teaspoon Dijon mustard
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
Kosher salt
Freshly ground black pepper

Steps:

  • Mince 1 garlic clove. Pick the leaves from 4 to 5 sprigs fresh thyme until you have 1 teaspoon.
  • Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the garlic and cook, stirring often, until golden and fragrant, 1 to 2 minutes. Add the thyme and 1 teaspoon Dijon mustard and stir to combine. Pour in 1 1/2 cups beef broth and 1 tablespoon Worcestershire sauce and whisk to combine. Taste and season with kosher salt and black pepper as needed.
  • Increase heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the flavors meld, about 2 minutes. If desired, strain the sauce through a fine-mesh strainer into a heatproof bowl or gravy dish, or serve as is.

Nutrition Facts : SaturatedFatContent 3.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.5 g, SugarContent 1.9 g, ServingSize Serves 2, ProteinContent 4.2 g, FatContent 6.1 g, Calories 93 cal, SodiumContent 481.3 mg, FiberContent 1.2 g, CholesterolContent 0 mg

EASY BEEF FRENCH DIP WITH QUICK AU JUS RECIPE | JEFF MAU…



Easy Beef French Dip with Quick au Jus Recipe | Jeff Mau… image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 40 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced 
6 tablespoons unsalted butter
8 ounces cremini mushrooms, thickly sliced 
2 sprigs fresh thyme 
2 cloves garlic, minced 
4 sub rolls, hinged 
1 quart beef broth, warmed 
1 1/2 pounds very rare deli-shaved roast beef 
Creamy horseradish sauce and giardiniera, for serving 

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
  • Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
  • To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
  • To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

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