Restaurantquality Au Jus Gravy
Craving that Restaurant Quality Gravy?
Ever had a Sunday roast and thought, "This is good, but it's missing something "? The answer, more often than not, is amazing au jus gravy recipe .
Honestly, the secret to taking your roast dinner or French dip to the next level. Forget watery excuses, we're talking liquid gold, people!
What's All the Fuss About Au Jus Gravy ?
Traditional au jus gravy recipe has its roots in classic French cuisine. It's all about maximizing the delicious pan drippings, called fond that are left after roasting meat.
That gorgeous, caramelized goodness gets deglazed with wine and broth, resulting in a deeply savory and flavorful sauce. We're aiming for something rich enough for prime rib au jus, and perfect for drowning a Yorkshire pudding.
It might sound fancy, but trust me, it's simpler than you think.
Restaurant Level Au Jus With Drippings: Simplicity Itself
This recipe is relatively simple, a "medium" on the kitchen scale. Don't worry if you're not a seasoned chef. You'll need about 10 minutes to prep, another 20- 25 minutes to cook, so you're looking at around 35 minutes start to finish, assuming your roast is already cooked.
This recipe will make roughly 4 cups, enough for 4-6 lucky people to enjoy.
Why This Au Jus Recipe?
This au jus recipe is special because it focuses on maximizing flavor without loads of effort. The rich, savory taste from the drippings is simply unbeatable, making it a far cry from those bland gravy granules.
It's perfect for Sunday dinners, special occasions, or any time you fancy elevating a simple sandwich. Plus, you get a good dose of flavor and, depending on the cut of meat, some beneficial fats.
Let's get into those ingredients, shall we?
Alright, let's get down to brass tacks, shall we? We're talking about the building blocks for a stonking au jus gravy recipe .
It's not just about chucking stuff in a pan, you know. It's about flavor, depth, and that "Ooh la la!" moment when you taste it.
So, grab your apron and let's get cracking!
Ingredients & Equipment for Liquid Gold
This isn't just any gravy. It's au jus , baby! The real deal. To get started on this au jus recipe , make sure you've got the good stuff.
Main Ingredients: The Foundation of Flavour
- Reserved Fat: 2 tablespoons (30ml) of fat from your roast (beef preferred!). Strained, because no one wants gritty gravy, right? Quality indicators? It should smell amazing and be free of burnt bits.
- Flour (Optional): 2 tablespoons (15g). If you want a thicker au jus with drippings , go for it. If not, skip it. Honestly, sometimes I do, sometimes I don't. It all depends on my mood.
- Onion: 1 medium (about 1 cup/150g), finely chopped. Yellow onion is my go-to.
- Garlic: 2 cloves (about 1 teaspoon/6g), minced. Gotta have that garlic punch!
- Red Wine: 1 cup (240ml), dry. Cabernet Sauvignon or Merlot work a treat.
- Beef Broth: 4 cups (960ml), low sodium. I always go low sodium so I can control the saltiness.
- Worcestershire Sauce: 1 tablespoon (15ml). Don't skip this!
- Dried Thyme: 1 teaspoon (2g).
- Bay Leaf: 1 . A single bay leaf makes a big difference.
- Salt and Pepper: To taste. Obvs!
- Butter (Optional): 1 tablespoon (14g), cold. For extra richness.
Seasoning Notes: The Spice is Right
Essential spice combinations? Thyme and bay leaf are classic. For flavor enhancers and aromatics, garlic and Worcestershire do the trick. For quick substitutions, if you don't have thyme, rosemary works well.
Equipment Needed: Keep it Simple
For this au jus gravy recipe , you'll need your roasting pan, a large saucepan, a whisk, and a strainer.
If you have a fat separator, use it! A common household alternative to a fat separator is just tilting the pan and using a spoon to scoop the fat off.
Ultimately, a good homemade au jus sauce starts with a good fond and quality ingredients.
Now, you've got all you need for the base of perfect Yorkshire pudding gravy , French dip gravy , or even a stunning prime rib au jus .
Cooking Method: Restaurant Quality Au Jus Gravy Recipe
Honestly, who doesn't love a proper au jus gravy recipe ? A Sunday roast screams for a deeply savoury gravy.
Forget those pale, watery excuses for gravy! This au jus recipe relies on fond. That's the magic , caramelised bits from your roast.
They're the secret weapon.
Prep Steps: Mise en Place , innit?
First, rescue that glorious fat. Tilt your roasting pan. Carefully skim off and reserve 30 ml (2 tablespoons) of the fat.
Strain it. Next, finely chop 150g (1 medium) yellow onion and mince 6g (2 cloves) garlic. This mise en place means smoother sailing later.
step-by-step: Let's Get Gravy fying!
- Sauté aromatics. In the roasting pan (medium heat), add that lovely fat. Sauté the onion until soft (about 5- 7 minutes ), scraping up all those amazing fond bits.
- Add minced garlic. Cook for another minute until fragrant.
- Optional - Roux time! For a thicker roast drippings gravy , sprinkle in 15g (2 tablespoons) flour. Stir for 1- 2 minutes to cook it.
- Deglaze that pan! Pour in 240 ml (1 cup) of dry red wine. Scrape up all the remaining fond. Simmer 'til the wine's halved (about 5- 7 minutes ). This creates a super red wine au jus .
- Add the good stuff. Pour in 960 ml (4 cups) beef broth, 15 ml (1 tablespoon) Worcestershire sauce, 2g (1 teaspoon) dried thyme, and 1 bay leaf. Simmer away!
- Simmer and reduce. Lower heat. Simmer for 10- 15 minutes , stirring. Gravy should reach your dream consistency.
- Strain and finish. Remove the bay leaf. Strain into a clean pan. Stir in 14g (1 tablespoon) cold butter (optional, for shine!). Season with salt and pepper. Taste as you go, mate.
- Serve! Serve immediately with your roast, French dip sandwiches, or Yorkshire pudding gravy .
Pro Tips: Homemade Au Jus Sauce Secrets
- Never skip the fond . Those browned bits are the flavor. Scrape like your life depends on it!
- Quality broth matters. Splurge! Or make your own. Trust me.
- Too thin? Simmer longer. Too thick? Add more broth. Obvious, but vital .
This au jus with drippings is lush , mate. I promise. I made it last Christmas, and even my picky uncle asked for the prime rib au jus recipe .
He never asks for recipes! So, yeah. It's a winner. Enjoy!
Recipe Notes: Nailing That Au Jus Gravy Recipe
Right, so you’ve got the basic recipe down. But let's chat about some extra bits and bobs to really make your au jus gravy recipe sing.
Think of these as cheat codes to unlock maximum flavour ! I remember the first time I tried making a proper homemade au jus sauce , I rushed it and didn’t give the fond enough attention.
Big mistake! The colour was not right.
Plating and Presentation: The Devil’s in the Details
Presentation matters, doesn’t it? For the Au Jus With Drippings , think beyond just slopping it on. A nice gravy boat elevates the whole meal.
Drizzle a little over the meat on the plate, leaving the rest for dipping. If you're doing a roast, get a carving knife out and present the bloody lovely roast on a wooden carving board.
Complementary pairings? You can't beat Yorkshire Puddings, the natural accomplice for Yorkshire pudding gravy. They soak up all that rich Au Jus With Drippings .
Otherwise, creamy mashed potatoes or roasted root veggies are spot on! And a good red wine like a Cabernet Sauvignon never hurts.
Keeping it Fresh: Storage Tips
Right, so you’ve got some au jus recipe left. Don’t chuck it!
- Refrigeration: Cool it down quickly, then pop it in an airtight container. It’ll be good in the fridge for 3-4 days .
- Freezing: Yep, you can freeze it! Freeze in portions to make it quick to reheat. It’s good for 2-3 months .
- Reheating: Gently reheat on the hob, stirring occasionally. If it’s too thick, add a splash of beef broth.
Mix it Up: Variations on a Theme
Fancy a change? This au jus gravy recipe is super versatile.
- Dietary: For a gluten-free version, skip the flour altogether. Or use a cornstarch slurry to thicken the Homemade Au Jus Sauce at the end.
- Seasonal: In the autumn, try adding a teaspoon of chopped fresh rosemary or sage. Mushroom au jus is absolutely divine in winter as well!
Nutrition Notes: The Good Stuff
This au jus gravy recipe is relatively low in calories. It's mainly protein and fat from the meat drippings. It’s rich in flavor, so you don’t need much! Obviously, the fat content will vary depending on the amount of fat rendered from your roast.
But a good au jus made with quality stock provides vitamins and minerals.
Ultimately, cooking is about having fun, yeah? So, give this au jus gravy recipe a go, tweak it to your liking, and most importantly, enjoy the process.
And don't be afraid to experiment with other Gravy Recipes , I love trying new things!
Frequently Asked Questions
What exactly is au jus gravy, and how is it different from regular gravy? Is it difficult to make an au jus gravy recipe?
Au jus, pronounced "oh zhoo," is a French term meaning "with juice." Unlike gravy thickened with flour, au jus is a thinner, more intensely flavored sauce made directly from the pan drippings of roasted meat.
It's a bit more involved than a traditional gravy because you're relying on the fond (those browned bits) and reduction to build flavor and consistency, but with a bit of patience, anyone can nail this au jus gravy recipe!
Help! My au jus gravy is too thin. How can I thicken it up without ruining the flavor?
Don't panic! The easiest way to thicken your au jus gravy is to simply simmer it longer. This will reduce the liquid and concentrate the flavors. If you're short on time, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of the cooking process.
Remember that even following this au jus gravy recipe exactly, cooking times may vary.
Can I make this au jus gravy recipe ahead of time? How do I store leftovers?
Absolutely! Au jus actually tastes better the next day as the flavors meld together. Let the gravy cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Be sure to allow it to thaw completely before reheating gently on the stovetop.
I don't have any red wine. Can I still make this au jus gravy recipe? What can I use instead?
No worries, mate! If you're out of red wine, you can substitute it with more beef broth. Alternatively, a tablespoon of red wine vinegar or balsamic vinegar can add a similar depth of flavor, but use it sparingly and taste as you go.
The wine adds complexity, but it's not the end of the world if you have to leave it out.
My au jus gravy tastes a little bland. What am I doing wrong, and how can I fix it?
The key to a flavorful au jus is all about that fond! Make sure you're scraping up all the browned bits from the bottom of the roasting pan while sautéing the onions and deglazing with wine. Also, don't be shy with the seasoning! Taste and adjust the salt, pepper, and Worcestershire sauce as needed.
A pinch of MSG (shhh, don't tell!) can also boost the savory flavor.
Is there a vegetarian version of this au jus gravy recipe?
While traditional au jus relies heavily on meat drippings, you can create a flavorful vegetarian version using mushroom broth and vegetable stock. Sauté finely chopped mushrooms, onions, carrots, and celery to create a flavorful base, then deglaze with red wine and simmer in mushroom broth and vegetable stock.
Add a dash of soy sauce or tamari for umami, and consider adding a splash of balsamic vinegar for depth.
Restaurantquality Au Jus Gravy
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 100 |
|---|---|
| Fat | 6g |
| Fiber | 1g |
