French Dip Au Jus

Amyk4's Note:

A delicious dip for your french dip sandwiches. Better Than Bouillon is a brand of soup base its more of a paste.It's found with the bouillon. Just look for a soup base that lists beef as the first ingredient. I do not generally use the granules because we do not care for the flavor as much but you can use them.I would start with 1 tbs. of granules because of the salt content. If you could not find the Better Than Bouillon or a soup base product you could also use a canned beef broth or stock.

• Total Time: 18 mins
• Prep Time: 3 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 cups water
• 1 tablespoon better than bouillon beef base
• 2 teaspoons better than bouillon beef base
• 1/2 celery
• 1/2 small onion
• 1 pinch thyme
• salt and pepper

Directions:

1. Add all ingredients into sauce pan.
2. Leave the celery and onion in big chunks for easy removal.
3. Simmer until the vegetables are done.
4. Strain, place in small bowls and enjoy.

Reviews

[mmmagique]

This is very good. I also add some butter, red wine, Italian seasoning, a little bit of worchestershire sauce, some thomas'es sauce, and some carrots if I have them.

[Galig]

This is an excellent au- jus. Totally agree with using beef base. I used Minion, what I had. Out side of that followed recipe. Don't understand where all the other add-on's enhance the taste of original. Then again each chef has their own stick .

[Brian in Maine]

This was an awesome au-jus! It went so well with our holiday standing rib roast. The only thing I changed was to add a half tsp. of garlic powder and a Tbs. of Lea and Perrins worcestershire. It was as good or better than any restaurant au-jus I've tasted, I think it was mostly due to the Better Than Boullion soup base. I would recommend this recipe for any fine beef dish.