Sarasota's Last Minute Au Jus and More
Ever roast a great piece of meat and end up with no drippings? So what will be the gravy? Well I hate to admit it, but yes. This recipe came from a small local church cook book back in the 80's ... I think. I still love this recipe. What I enjoy most, is that I can make french dip sandwich any time and enjoy a great au jus to go with it. Also, I always have a back up if I don't have any drippings after my standing rib roast is done. But this sauce can also be used over skirt steak and garlic mashed potatoes or a grilled strip steak; or any cut of beef. It is easy quick and inexpensive, but it is a great alternative to a heavier gravy.
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INGREDIENTS
Nutrition- 1(10 1/2 ounce) can French onion soup
- 1
- 1⁄4
- 3⁄4cup water
- 2teaspoons Worcestershire sauce
- 1⁄4teaspoon sugar
- 1
Optional
- 1⁄2teaspoon Dijon mustard
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DIRECTIONS
- Sauce -- In a small sauce pan on medium heat add all the ingredients except the pepper. Note: If you don't want to use red wine, you can use all water. Cook on medium heat (not boiling) for at least 5-10 minutes to slightly reduce. Taste for seasoning and add any pepper if needed and remove the bay leaf.
- Option -- I add mustard because I enjoy the tang it gives. This is completely up to you. After it is done cooking is when I add the mustard if you want.
- Serve -- Let it rest off the heat for 1-2 minutes. I serve this as is, but for prime rib, I often strain it for a clear au jus. It is all personal preference. As I mentioned, this is great over a cheaper cut of steak; like skirt steak with mashed potatoes or a nice strip or porterhouse. You can use it over anything, even a good pot roast.
- JUST ENJOY !
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