The art of making au jus at home is a culinary skill that can elevate a simple roast or sandwich into something truly gourmet. Whether you're dipping into a French dip sandwich or pairing it with a succulent roast, au jus adds a burst of flavor that enhances the overall dining experience. In this blog post, we'll walk through 5 simple steps to create the perfect au jus in your own kitchen, ensuring your dishes are as close to restaurant quality as possible.
Step 1: Collecting Drippings
The foundation of your au jus lies in the drippings from your meat. Here’s how you can collect them:
- Roast or cook your meat in a roasting pan to capture the drippings as they escape from the meat.
- Once cooked, remove the meat and let it rest.
- While it’s resting, tilt the pan and pour off the liquid fat, keeping the pan drippings.
💡 Note: Be careful not to discard the delicious, flavorful bits at the bottom of the pan as these are essential for flavor!
Step 2: Deglazing the Pan
Deglazing is the process of dissolving and lifting those caramelized bits off the bottom of the pan:
- Place the roasting pan over medium heat.
- Pour in a liquid like wine, broth, or even water. Red wine or beef broth is often preferred for beef au jus.
- Scrape the bottom of the pan with a wooden spoon to release the fond (the brown bits).
Step 3: Simmering the Au Jus
Now that you have your base liquid:
- Return any deglazed liquids and drippings back to the pan or into a pot.
- Add any additional seasonings or herbs like thyme, rosemary, or bay leaves to enhance the flavor.
- Bring the liquid to a simmer, allowing it to reduce slightly, intensifying the flavors.
🍲 Note: Simmering slowly helps to meld the flavors together, making for a richer au jus.
Step 4: Strain and Skim
Ensure your au jus is smooth and clean:
- Strain the liquid through a fine-mesh sieve to remove the larger particles.
- Skim off any fat that rises to the surface. You can use a spoon or a fat separator for this.
Step 5: Final Touches and Serving
Here’s how to serve your perfect au jus:
- Season with salt and pepper if needed. Remember, the natural saltiness from the meat might be enough.
- Serve hot, typically in a small dish or as a side for dipping.
Don’t forget, your au jus can be as simple or as complex as you wish. Adding a splash of Worcestershire sauce or a bit of red wine vinegar can give an extra zing to your au jus.
To sum up, making au jus at home involves a few key steps: collecting the drippings, deglazing the pan, simmering the mixture, straining and skimming, and finally serving. By following these steps, you'll create a rich, flavorful sauce that pairs wonderfully with various dishes, from roast beef to lamb chops.
To enhance your culinary skills further, here are some frequently asked questions about making au jus at home:
Can I make au jus ahead of time?
+
Yes, you can make au jus ahead of time. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just be sure to reheat it gently before serving to maintain the best flavor and texture.
What if I don’t have enough drippings?
+
If you don’t have enough drippings, you can supplement with store-bought beef broth or stock. Just be aware that it might not have the same depth of flavor, but it will still be delicious.
Can au jus be made vegetarian?
+
Yes, you can make a vegetarian version of au jus by using mushroom or vegetable stock and deglazing with a vegan red wine or vegetable broth. The caramelization from roasting vegetables can add the depth of flavor.
