Description
Succulent beef au jus combines classic French culinary technique with rich, savory flavors. Tender meat and aromatic pan drippings create a luxurious meal that you’ll savor with each delightful bite.
Ingredients
Scale
- 1 cup beef drippings (or substitute with 2 tbsps butter)
- 2 cups beef broth (low-sodium preferred)
- ¼ cup dry red wine or sherry (optional, for depth of flavor)
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt (to taste)
- Black pepper (to taste)
- 1 tsp cornstarch
- 2 tsp water
Instructions
- Flavor Foundation: Heat beef drippings in a medium saucepan over medium temperature. If drippings are unavailable, melt butter and scrape caramelized remnants to build a robust flavor base.
- Aromatic Reduction: Pour red wine or sherry into the saucepan, allowing the liquid to simmer and concentrate its rich essence, creating a deeply flavored foundation.
- Flavor Infusion: Blend beef broth, Worcestershire sauce, garlic powder, and onion powder into the developing sauce. Stir thoroughly to ensure complete flavor integration and a harmonious mixture.
- Sauce Development: Maintain a gentle simmer, letting the liquid evolve and deepen. Stir periodically to prevent burning and promote even flavor distribution, developing a complex taste profile.
- Seasoning Refinement: Evaluate and adjust the sauce with salt and pepper, creating a balanced and nuanced flavor. The final product should exhibit a robust and layered taste characteristic.
- Texture Optimization: For a slightly thicker consistency, incorporate a cornstarch slurry. Cook briefly to eliminate raw starch notes and achieve a silky, refined texture.
- Final Presentation: Strain the sauce through a fine mesh sieve to ensure smoothness. Serve warm as an accompaniment to roasted meats or as a delectable dipping sauce for French dip sandwiches.
Notes
- Capture Drippings Wisely: Save every drop of beef drippings from roasting or cooking for an intensely flavorful base, as these caramelized remnants contain concentrated meat essence.
- Balance Alcohol Reduction: Simmer wine or sherry briefly to burn off harsh alcohol notes while preserving deep, complex flavor undertones without overwhelming the sauce.
- Control Sauce Consistency: Use cornstarch slurry sparingly to prevent over-thickening, adding gradually and whisking continuously to maintain a light, silky texture that complements meat perfectly.
- Season Strategically: Taste and adjust seasonings incrementally, understanding that Worcestershire sauce and broth already contribute significant saltiness before adding extra salt.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 100
- Sugar: 0g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg