Easy Au Jus

French dip sandwich with au jus sauce for dipping
French dip is usually a roast beef and cheese sandwich with a side of au jus sauce for dipping (Photo Courtesy: wikipedia.org)

Easy Au Jus. This simple recipe is great for dipping piled-high roast beef French Dip sandwiches or adding flavor to a pasta dish or soup. It’s a light sauce that’s versatile and freezes well. Traditional Au Jus is made from the liquid that comes from juices given off by meat as it cooks.

French dip sandwich with au jus sauce for dipping
French dip is usually a roast beef and cheese sandwich with a side of au jus sauce for dipping (Photo Courtesy: wikipedia.org)

I don’t use all beef broth because I think it’s too heavy. Just use a little bit of concentrated beef base added to chicken broth, red wine, and water. When the liquid reduces by 1/3 over medium heat, then finish by whisking some unsalted butter into the au jus sauce. Season with salt, to taste. That’s it.

Better Than Bouillon beef base concentrate
Better Than Bouillon Concentrated Beef Base (image courtesy: betterthanbouillon.com)

Now this Easy Au Jus sauce is ready for sandwich dipping or whatever other use that you have in mind. You don’t need to cook a beef roast to make my easy au jus sauce yet, if you do, you could add some of the pan juices. I like to use my easy au jus as a broth for pasta dishes.

D'Artagnan's ultimate French dip sandwich
D’Artagnan’s ultimate French dip sandwich made with a beef burger instead of sliced roast beef (Photo Courtesy: dartagnan.com)

Enjoy!!

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From the kitchen of A Food Lover’s Delight….

Easy Au Jus

Ingredients:

3 c chicken broth
1 c water
1 T concentrated beef base
1 c red wine
4 T unsalted butter
2 t salt, or to taste

Method:

Combine chicken broth, water, beef base, red wine in a saucepan over medium low heat. Let it reduce to about 2/3 of the original liquid. To finish, whisk in the butter and season with salt to taste. And serve. That’s it!

Makes about 3 cups of Easy Au Jus. Serve as a dip for French Dip sandwiches or as a savory broth for pasta. If you want to freeze the liquid, don’t add the butter. Then add the butter when you thaw and reheat the liquid.

Variations: Use just beef broth instead of the chicken broth and beef base. I think it tastes better with the chicken broth and beef base though. Substitute white wine for the red wine for a different flavor.

Order some concentrated beef base from Amazon:

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