If you’ve ever wished your roast beef, French dip sandwiches, or mashed potatoes had that restaurant-style finishing touch, this easy beef au jus sauce is the answer. It’s deeply savory, silky, and ready in just 15 minutes—no drippings required.
Why You’ll Love This Recipe
This beef au jus sauce delivers big, beefy flavor with minimal effort. It’s fast enough for weeknights, elegant enough for guests, and versatile enough to use across multiple meals. Best of all, you don’t need pan drippings or hours of simmering to get that deep, comforting taste.
Why This Recipe Works
- Uses pantry-friendly ingredients for consistent results
- Builds layered flavor in minutes instead of hours
- No drippings required, making it reliable year-round
- Easily adjustable for salt, richness, or thickness
- Works as both a dipping sauce and a finishing sauce
Ingredients (and Why They Matter)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Beef broth – The foundation of the sauce, providing deep, savory beef flavor
- Beef Base (optional)- Adds another layer of savory beef flavor. I use a paste rather than the cubed variety.
- Garlic – Enhances the savory notes without overpowering
- Worcestershire sauce – Brings umami depth and complexity
- Cornstarch (optional) – Lightly thickens the sauce if you prefer a silkier texture
- Black pepper – Adds subtle warmth and balance
How to Make Beef Au Jus
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- In a medium saucepan [paid link] bring Beef Stock to a boil. Reduce heat to medium-low and whisk [paid link] in the beef base, Worcestershire sauce, garlic, salt, and pepper.
- Add in strained pan drippings without the fat, (optional).
- If desired. thicken into a rich gravy by adding corn starch into 1/4 water and stirring into a slurry. Pour into the boiling Beef Stock to thicken. Corn starch needs to be heated to a boil to activate the thickening agent.
Pro Tips
- Warm the broth before adding it for faster cooking
- For a clearer au jus, skip thickening and strain before serving
- Taste before salting—soy sauce already adds salt
Recipe Variations
- Onion Au Jus – Add thinly sliced onions and simmer until soft
- Herb-Infused – Simmer with thyme or rosemary sprigs
- Garlic Lover’s Version – Double the garlic for bolder flavor
- Peppery Au Jus – Add cracked black pepper or a pinch of white pepper
New Life for Leftovers
- Use as a dipping sauce for leftover steak or roast beef
- Stir into mashed potatoes or rice for instant flavor
- Add to sautéed mushrooms for a quick steak topping
Storage
Store leftover au jus in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring before serving.
People Often Ask (FAQs)
Can I make au jus without drippings?
Yes! This recipe is designed specifically for that and still delivers rich flavor.
Is au jus supposed to be thick?
Traditionally, no—it’s thin. But this recipe allows optional thickening if preferred.
Can I freeze au jus?
Yes. Freeze in small portions for up to 3 months. Thaw and reheat gently.
What’s the difference between gravy and au jus?
Au jus is lighter and broth-based, while gravy is thicker and usually made with flour and drippings.
Final Thoughts
This easy beef au jus sauce proves that bold flavor doesn’t need hours in the kitchen. Keep it in your recipe rotation for everything from cozy dinners to party sandwiches—it’s the kind of sauce people always ask about.
Beef Au Jus
Ingredients
Classic Beef Auf Jus Ingredients:
- 3 cups Beef Stock, unsalted
- 1 tbsp beef base Omit for GF, [See Note 1]
- 1/4 tsp granulated garlic
- 1 tsp Worcestershire sauce [Lea & Perrins is GF]
- Salt & Pepper [to taste]
Thickener for Gravy:
- 1 tbsp Corn Starch [optional – for thicker gravy], GF
- 1/4 cup Water [Optional – if thickening into gravy
Instructions
- Add in strained pan drippings without the fat.
- If desired. thicken into a rich gravy by adding corn starch into 1/4 water and stirring into a slurry. Pour into the boiling Beef Stock to thicken. Corn starch needs to heat to a boil to activate the thickening agent.
Notes
- Beef Base – I use Better Than Bouillon brand which is MSG-Free but it is no longer GF. EDIT: Better-than-Bouillon is no longer making any gluten-free claims on their packaging labels. Be sure to read the product labels to find a product that is gluten-free. This is an overall flavor enhancer and can be omitted but cannot be used for those with gluten sensitivity, intolerance, or celiac disease.
Nutrition
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Thanks for providing a tasty au jus recipe that didn’t call for wine. My family loves it and I love how easy it was. Two thumbs up!
Thank you, Becky. That is very kind. I am so glad you and your family enjoyed it. Many people cannot have alcohol, so it’s always nice to have an alternative.
I used this and turned it into a thicker gravy. The flavor is amazing.
For those GF looking to replace the boullion I have had success reducing a can of beef broth to about 1/4 cup or less then add the rest of the broth
It intensifies flavor without gluten!!
Looked up the recipe for the Au Jus resipe and it was so good for easter
Wife just had chemo, searching for something appetizing. Your easy Au Jus recipe with thin sliced beef and crisp rolls was just the ticket.
Hi Dennis,
I do hope she enjoyed it. It’s hard on chemo to feel like eating, so anything she finds palatable is an absolute must. My dad had throat cancer and has also undergone chemo, this is a go-to recipe for us (almost daily) to help him eat solid foods.
Au jus means literally with the juices – but there’s not always enough in the pan after roasting – so this was the perfect way to extend the pan drippings to accommodate everyone at the dinner table.