au jus Archives - Life's A Tomato

I made a fantastic prime rib on my Char-Broil Big Easy the other day. I needed a rockin’ good homemade au jus to go with it. And this is it. I couldn’t get enough drippings off the rib roast to make an au jus, so this was the next-best-thing. It has a nice, rich beefy flavor with hints of garlic and soy sauce. This isn’t a fancy reduction or French sauce or anything even close to it. This is homemade simplicity at its best. It has the added benefit of being really easy to scale up, so I can make even more in just minutes if I need it. Though, I admit, the recipe as written does make a pretty good-sized batch, even by my au jus-loving standards!

Makes A Lot. And That’s A Good Thing.

This recipe for homemade au jus makes a pretty good sized batch (about 3 cups or so), but if you’re like me you’ll use a good amount. I like to freeze any leftover sauce. To use it after freezing, I let it thaw first overnight in the fridge. I then warm it on the stovetop in a small saucepan, whisking occasionally to get everything nice and re-combined. I don’t like to serve this sauce cold. And I don’t like it super-hot, either. Somewhere in-between is nice.

I don’t my entire batch of leftover au jus in one container. I like to put it into smaller portions, about one cup each. That way I’m not thawing out more than I’ll probably use.

This sauce is great for dipping French dip sandwiches too.

If you want a little kick to yours, add a few drops of hot sauce or a few good pinches of red pepper flake.

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