Content

• Ingredients
• To step
• Part 1 of 2: Making the cooking fat
• Tips
• Necessities

Au jus in French means "in its own juices" and is usually used to describe a beef sauce that people dip beef buns and other dishes into. It is often used with French dip rolls, steak and tenderloin. If you've never made au jus yourself, you might be surprised to find out how simple it is. Simply collect the cooking fat that comes from meat when cooking a roast in the oven, then simmer that cooking fat with some flour, herbs and beef stock!

Ingredients

• About 60 ml of cooking fat
• Salt and pepper (optional)
• 1.5 tablespoons (12 g) of flour
• 2 teaspoons (10 ml) Worcestershire sauce (optional)
• 120 ml red wine (optional)
• 1 teaspoon (5 ml) soy sauce (optional)
• 500 ml beef stock

To step

Part 1 of 2: Making the cooking fat

1. Preheat your oven to 175 ° C and place your roast in a frying pan. The oven will take about 10 minutes to heat up completely. If you want your gravy to have some extra flavor, season your roast with some salt and pepper.
   • You can add even more flavor by coating your roast with garlic or a mustard marinade. However, don't feel like you have this must to do; your cooking fat will still be flavorful if you don't season your roast at all.
2. Place the casserole in the oven and bake your roast for 2 hours. Use a thermometer to check the internal temperature of the roast after about an hour and a half. If the thermometer reads 55 ° C, you can take your roast out of the oven early.
   • If the temperature reaches 55 ° C before 2 hours have passed, you can prevent your roast from overcooking by taking it out of the oven early. However, do not check the temperature too often as this will release too much heat from the oven.
3. Store leftover au jus in an airtight container in the refrigerator or freezer. If you want to use the au jus again, simply scrape the fat that has come to the top in the refrigerator, then heat the rest of the au jus in the microwave for about 30 seconds. It will keep fresh for about 2 days in the refrigerator, but can keep for up to 3 months in the freezer.

Tips

• Au gravy is best served warm in individual bowls.
• Herbs like paprika, chili pepper and mustard powder are also very often used to add some flavor to au jus. Consider adding these spices to your cooking fat if you want a spicier end product.

Necessities

• Casserole
• Non-abrasive whisk or wooden spoon