Ingredients
- Beef drippings from a roast: 2 tablespoons
- Unsalted beef stock: 2 cups
- Water: 1 cup
- Garlic cloves, lightly crushed: 2
- Shallot, finely sliced: 1 small
- Fresh thyme sprigs: 2
- Bay leaf: 1
- Black peppercorns: 1 teaspoon
- Worcestershire sauce: 1 teaspoon
- Soy sauce: 1 teaspoon
- Salt: to taste
Instructions
- Place a saucepan over medium heat and add the beef drippings. Warm gently until fluid.
- Add the sliced shallot and crushed garlic, cooking for 2 to 3 minutes until softened.
- Pour in the beef stock and water, stirring to combine.
- Add the thyme, bay leaf, and black peppercorns; bring to a gentle simmer.
- Add Worcestershire and soy sauce, simmer uncovered for about 15 minutes.
- Skim any excess fat or foam from the surface.
- Remove from heat, strain through a fine mesh strainer, and taste, adding salt if needed.
Notes
Use real pan drippings for the best flavor. Store cooled au jus in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 0g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg