Au jus is a simple, flavorful beefy sauce that’s perfect for French dip sandwiches, roast beef, or prime rib — and it’s easy to make in about 10 minutes, with or without drippings from a roast.

What is au jus?

Au jus (French for “with juice”) is a light, thin gravy made from beef broth or pan drippings, seasoned with herbs and a bit of wine or Worcestershire sauce. It’s not a thick gravy like beef gravy; it’s meant to be pourable, so it soaks into bread without being gloppy.

Basic ingredients

Here’s a simple, flexible au jus recipe that works with or without drippings:

  • 2–4 tbsp beef drippings (or unsalted butter, if no drippings)
  • 2 cups low‑sodium beef broth (or the juices from a roast, strained)
  • ¼–½ cup dry red wine (optional, but adds depth)
  • 1 tbsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper (freshly cracked is best)
  • Optional: a sprig of fresh thyme or rosemary

How to make au jus (stovetop method)

  1. Heat the fat
    In a medium saucepan, heat 2–4 tbsp beef drippings (or butter) over medium heat until melted and shimmering.
  1. Add liquids and seasonings
    Pour in the beef broth, red wine (if using), and Worcestershire sauce. Whisk in garlic powder, onion powder, and pepper. If using a fresh herb sprig, add it now.
  1. Simmer and reduce
    Bring the mixture to a boil over medium‑high heat, then reduce to a gentle simmer. Let it simmer for about 5–10 minutes so the flavors meld and the sauce reduces slightly.
  1. Season and strain
    Taste and adjust with salt and more pepper if needed. Remove the herb sprig, then strain the au jus through a fine‑mesh sieve if you want a perfectly smooth sauce.
  1. Serve warm
    Pour the au jus into a small bowl or gravy boat and serve immediately alongside sandwiches or roast beef.

How to make au jus without drippings

If you don’t have roast drippings, just replace them with 2–4 tbsp unsalted butter. The butter adds richness and helps carry the flavors, so the sauce still tastes rich and savory.

How to make au jus with drippings

If you’re roasting beef, save the pan drippings:

  • After roasting, pour the pan juices into a fat separator (or a measuring cup) and let the fat rise to the top.
  • Skim off about 2–4 tbsp of the fat and use that in place of butter in the recipe.
  • Use the defatted juices in place of some or all of the beef broth for extra flavor.

Tips for the best au jus

  • Use good broth
    Low‑sodium beef broth gives you better control over salt; you can always add more later.
  • Don’t over‑reduce
    Au jus should be thin and pourable, not thick like gravy — simmer just until flavors are balanced, not until it’s syrupy.
  • Keep it warm
    Serve au jus hot; if it cools too much, gently reheat it on the stove (don’t boil hard, or it can separate).
  • Make it richer (optional)
    For a richer mouthfeel, stir in 1 tbsp cold butter at the end, just before serving.

How to serve au jus

  • French dip sandwiches
    Serve au jus in small bowls alongside crusty rolls filled with thinly sliced roast beef.
  • With roast beef or prime rib
    Drizzle a little over the meat, or let people dip their slices into the sauce.
  • With other meats
    It also works well with lamb, chicken, or even meatloaf for a beefy boost.

Quick no‑drippings au jus (5‑minute version)

If you’re in a hurry, here’s a super‑fast version:

  • In a saucepan, bring 2 cups beef broth to a boil.
  • Stir in 1 tbsp Worcestershire sauce, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp black pepper.
  • Simmer 3–5 minutes, then stir in 1 tbsp butter until melted.
  • Taste and add salt if needed, then serve.

TL;DR
Au jus is a light beef sauce made from broth, a little fat (drippings or butter), Worcestershire, and seasonings, simmered for 5–10 minutes. It’s easy to make on the stovetop and perfect for dipping French dip sandwiches or drizzling over roast beef.