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This au jus recipe assumes you have just roasted a large beef roast or prime rib. Au jus is French for “with its own juice,” meaning with its own natural juices from cooking. You will need 1/2 cup of beef drippings from a roast. If you don’t have beef drippings you can still make Homemade Au Jus, just replace the drippings with a Tablespoon of olive oil or butter.
You can use this Au Jus sauce for any beef item. It’s perfect to serve with Prime Rib or French Dip sandwiches. Au Jus is a thin gravy, if it thickens too much add more beef drippings, broth or water until desired consistency is reached. On the other hand you can add more cornstarch if you want a thicker gravy.
Au jus will last 4 – 5 days in the refrigerator, or indefinitely in the freezer.
- ½ cup beef drippings from prime rib or beef roast (skim off some of the excess oil)
- 2 cups beef broth
- 2 tsp Worcestershire sauce
- 3 Tbsp cool water
- 1 Tbsp corn starch
- salt and pepper to taste (if needed)
- In a small bowl, combine the water and cornstarch and whisk with a fork until the cornstarch is completely dissolved. Set aside.
- In a skillet over medium - high heat, combine the beef drippings, beef broth and Worcestershire sauce. Whisk constantly until the mixture starts to thicken slightly and then remove from heat.
- Add salt and pepper to taste if necessary. Serve on the side with prime rib or French dips.