Simple Au Jus Gravy

"An easy, cheap and quick version of the gravy used for French Dip Subs. No need to buy those expensive dry mix packets anymore!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
15mins
Ingredients:
5
Yields:
3 cups
Serves:
4-6

ingredients

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directions

  • Place the water in a medium sauce pan and bring to a boil.
  • Reduce heat to low; whisk in the beef bouillon.
  • Whisk in the soy sauce, garlic powder and salt and pepper to taste.
  • If you like a thicker Au Jus gravy, you can also whisk in a little flour to thicken it.

Questions & Replies

  1. How long will the sauce last in the refrigerator?
     
  2. do I put the roast beef directly into the AuJus?
     
  3. can i use a can of beef broth instead of bullion cubes?
     
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Reviews

  1. Made it and love it, I had this Jus before and it drove me crazy trying to replicate it and this has done it! Thanks
     
  2. Unlike so many other reviewers, mine was NOT too salty, so maybe you just need to be careful about the sodium content of the bouillon you use. I thinly sliced some leftover eye of round roast and put it it with the au jus, and heated it through for sandwiches -- OMG!! -- fantastic! The meat gave just enough real meat flavor to send the au jus over the top.
     
  3. Quick, easy, and delicious! We poured this over grilled steaks and mopped it up with homemade dinner rolls! Yum!
     
  4. This delicious. I did thicken it just and bid and added some onion powder. I didn't add any salt.
     
  5. this was a good starting point, but i omitted the soy and added a few drops of browning liquid instead. in addition to the garlic powder, i added dashes of onion powder, smoked paprika and some dried parsley. finished it off with some fresh ground pepper and a little bit of butter and i had myself a decent faux jus.
     
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Tweaks

  1. I would definitely add add about a 1/2 or 1 TBS of heated olive oil to it, and a TBS of cornstarch slurry (2 part water, 1 part cornstarch). Instead of soy, use Worcestershire sauce, and make sure the beef broth is a no sodium one. Otherwise this recipe just sounds like beef broth with soy sauce.
     

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