JUS SAUCE RECIPE RECIPES

Name: Au Jus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: 3 cups Beef Stock, unsalted; 1 tbsp beef base (Omit for GF, [See Note 1]); 1/4 tsp granulated garlic; 1 tsp Worcestershire sauce ([Lea & Perrins is GF]); Salt & Pepper ([to taste]); 1 tbsp Corn Starch ([optional - for thicker gravy], GF); 1/4 cup Water ([Optional - if thickening into gravy)

EASY BEEF AU JUS SAUCE FOR FRENCH DIP ... - KITCHEN DREAMING

Easy Beef Au Jus Sauce for French dip ... - Kitchen Dreaming image

Classic Beef Au Jus Gravy is perfect for a French Dip sandwich or to accompany roasted meat like Prime Rib of Beef. It can also be thickened to make rich beef gravy.

Provided by Ronda Eagle | Kitchen Dreaming

Categories au jus gravy Sauce stock

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 7

Ingredients

3 cups Beef Stock, unsalted
1 tbsp beef base (Omit for GF, [See Note 1])
1/4 tsp granulated garlic
1 tsp Worcestershire sauce ([Lea & Perrins is GF])
Salt & Pepper ([to taste])
1 tbsp Corn Starch ([optional - for thicker gravy], GF)
1/4 cup Water ([Optional - if thickening into gravy)

Steps:

In a medium saucepan bring Beef Stock to a boil. Reduce heat to medium-low and whisk in the beef base, Worcestershire sauce, garlic, salt, and pepper.
Add in strained pan drippings without the fat.
If desired. thicken into a rich gravy by adding corn starch into 1/4 water and stirring into a slurry. Pour into the boiling Beef Stock to thicken. Corn starch needs to heat to a boil to activate the thickening agent.

Nutrition Facts : ServingSize 0.25 cup, Calories 12 kcal, SugarContent 1 g, SodiumContent 224 mg, FatContent 1 g, SaturatedFatContent 1 g, CarbohydrateContent 2 g, ProteinContent 1 g, CholesterolContent 1 mg

SEAFOOD PASTA IN LEMON BUTTER SAUCE | JUST A PINCH RECIPES

Seafood Pasta in Lemon Butter Sauce | Just A Pinch Recipes image

The lemon butter sauce in this seafood pasta is so good. It's a light sauce with a delicious lemony flavor. We love the blend of shrimp and scallops in this dish. They enhance the flavor of the sauce. Easy to prepare, save this for a special occasion (like Valentine's Day or New Year's Eve) or make this when you're craving shrimp and scallops. Serve this seafood pasta with a crispy salad, some warm bread, and prepare to smile.

Provided by Sara A @cybersara

Categories Fish

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 pound(s) pasta of choice
1 medium onion, chopped
4 ounce(s) butter
1/3 cup(s) olive oil
1 pound(s) raw shrimp, peeled and deveined
1/2 pound(s) small raw scallops (or large cut in half)
2 tablespoon(s) minced lemon zest
1/4 cup(s) lemon juice
1/4 cup(s) white wine
- salt and pepper, to taste
1/4 cup(s) toasted pine nuts (or pinole nuts)
- grated Romano or Parmesan cheese, to taste

Steps:

Pour a glass of wine for the cook, saving 1/4 cup for the recipe. ;-)
Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
Saute onions in butter and olive oil on medium-high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also, the giant scallops take a long time to cook so I cut them in half to match the cooking time of the shrimp if I can't find smaller ones.
Add lemon zest, lemon juice, white wine, salt, and pepper. c=Cook for a few more minutes till bubbly and seafood is done.
Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
Trader Joe's market has its frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

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