Easy Au Jus Recipe

5 from 7 votes

Homemade au jus made with beef drippings or butter, stock, and fresh thyme. Simple stovetop method with flexible ingredient swaps.

Prep Time5

Cook Time25

Total Time30

Cuisine: French

Servings: cups

If you used a stove-top safe roasting pan, add onion to the drippings and shallots remaining in the pan and cook over medium heat for 3 to 4 minutes, or until the onions start to take on some color.
Add beef stock and thyme and bring to a boil. Reduce heat to a simmer and cook until the liquid is reduced by two-thirds, about 20 to 25 minutes.
Taste the drippings and see if additional salt and pepper is needed. Strain through a fine mesh strainer and transfer to a gravy boat or serving vessel.

The nutrition label reflects 1 cup of broth with the recipe making about 2 cups.

My Top Tip: Skim the fat after straining. This is optional but helps to maintain a balanced flavor and prevents the sauce from becoming too greasy. The best way to skim off excess fat from the au jus is to let it sit for a few minutes and allow the fat to naturally rise to the surface. Then, use a large spoon to scoop out as much as desired.
Storage: Store au jus in an airtight container like a mason jar in the refrigerator. To reheat, transfer it to a small saucepan and warm on stovetop over medium heat, stirring occasionally, until heated through.
To freeze: Transfer au jus sauce to a wide-mouth mason jar, leaving at least an inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat per instructions.

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