Au jus is the French term for meat served in its own juice. Au jus is achieved by combining pan drippings with meat broth and, at times, wine. This liquid sauce can also be the base for gravies.
How To Make Au Jus for Prime Rib or Roast Beef
One of the most well-known uses for au jus is when it is served as an accompaniment to prime rib or roast beef. The combination of tender meat in its own juices is simply divine.
Here is a super quick method for making au jus:
After roasting the meat, collect the drippings that accumulated in the bottom of the roasting pan. Place in a saucepan along with 1 to 1 1/2 cups of beef broth. Bring to a boil and simmer for five minutes.
If space allows, you can simply place the roasting pan on the stove top and deglaze it with the beef broth while over a medium flame. Alternatively, you can cook the broth and pan juices with onion, celery and carrot, then strain after they've softened.
The videos below demonstrate a few variations on au jus.
Rib Eye Steak with Red Wine Jus
This recipe is a beef lover's dream. The juicy seared steak and red wine jus flavored with shallots, garlic and rosemary are sublime.
French Dips with Au Jus
These delicious sandwiches are stuffed with thinly sliced roast beef topped with cheese. The piece de resistance is the au jus that serves as a dipping sauce.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.