By Amyk4 on July 29, 2007
Photo by Rollin in the Dough!
Photo by Rollin in the Dough!
"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."
Serving Size: 1 (138 g)
Servings Per Recipe: 4
"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."
"DH loved this! Fast and easy and very flavorful! I thinly sliced some leftover steak (rare) that I allowed to come to room temp before serving. Made an easy sandwich of it with toasted multi grain bread. FAST meal and very satisfied dh! Thanks"
"What a great way to make au jus! I didn't have any onion or celery, so just used dried minced onion and thyme and it came out wonderfully! This au jus combined with the provolone cheese I melted on top of the deli roast beef for a couple minutes under the broiler had my family raving. We ended up having it two nights in a row because my picky DD loved it so much!"
"Perfect. I used a carrot instead of an onion and a knob of the bone from the prime rib as a fat agent, and some marsala and worchestershire. I reduced it for quite a while and it was so so good. Thanks!"
"No complaints here! Made it as written. Everyone really liked this. Thanks."
"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 ."
"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."
"Very tasty! Made exactly as the recipe calls, and was very pleased. Will make again."
"This was perfect! So fast and easy. I used a beef base that I purchased at Sam's and cooked the three stalks on celery and onion a bit in the sauce pan before I added the rest of the ingredients. Put some roast beef from Sam's in a heated sub roll and wow!!! This one is a keeper."
"Yes! This is THE quintessential Au Jus for French Dip sandwiches. And Eye of Round is definitely the cut of meat to use. Thanks for this wonderfully easy and spot on recipe. It's not very often that a thing tastes the way you imagine it to, but this did it."
"This is great! I do not like the gravy packet Au Jus so I thought I'd look it up on here. I also used a can of beef broth, next time I will not add any extra salt as it was a bit salty but delicious non the less! Thanks!"
"Delicious Au Jus!! I did find the 'Better Than Bouillon' in my market and I'm glad I did.. I followed your recipe exactly and it makes the best tasting Au Jus I have tried yet, so I don't know that I need to try anymore! Thanks for posting this, Amy, and just to let you and others know, I made this to go with your fabulous Recipe #242951 and these made for a delicious meal.."
"This was very good with your Recipe #242951. I used beef soup base as that is what I had on hand. Thank you for sharing your recipe! Made for Fall 08 Pick A Chef."
"This was so quick and easy to make Amyk4. I used the canned beef broth option. This dip was delicious. It was delicate and flavorful a perfect foil for your tasty tasty recipe #242951 Thanks for sharing, I will be making this again."
"Wonderful flavor! Had with Recipe #117530 DH and I made hoagies :) Delicious meal! Thanks for sharing!"