A flavourful easy au jus recipe that is perfect to dunk beef dip or au jus for french dip sandwiches into. This easy au jus from beef broth is gluten and dairy free as well as top 8 allergens free.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips to Make Au Jus From Beef Broth
- Substitutions in the Easy Au Jus Recipe
- Variations /Adaptations
- Equipment
- Storage and Reheating Instructions
- Storage
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Recipe
We love this easy au recipe because it is flavourful and delicious. It is easy to make to serve with meals like beef dips or french dips. This au jus recipe is easily adaptable to the flavours of the dish served with it and those enjoying it. It is a thinner dip, broth-like dip rather than a claggy thick one like gravy. This easy au jus for French dip makes it the perfect pair for sandwiches as it isn’t heavy or greasy.
Ingredients
- Olive Oil
- White Onion
- Garlic
- Vegan White Wine
- Beef Broth
- Coconut Aminos
- Salt
- Pepper
- Cornstarch
- Water
See recipe card for quantities.
The Ingredient Low Down
White Onion and Garlic
Fresh onions are best in this recipe. White onions, yellow onions, sweet vidalia or walla wallas work the best. Red onions will give too much flavour to the broth. If using the red onions use a smaller amount of them so they do not overpower the delicate flavours in the au jus.
If onion or garlic powder or dehydrated onions or garlic are used instead of fresh onions reduce the amount used to 2 Tbsps maximum. They do not need to be sauteed so omit the oil and add the garlic or onion powder or dehydrated one to the heating beef broth.
Do not use garlic salt or onion salt in place of onions and garlic.
Vegan White Wine
A dry white wine is the best here but there is definitely a great taste for a sweet one instead. We choose to use vegan wines as we know they will not use dairy or eggs in the processing of the wine. Some wines, usually reds, will use egg whites to clarify them. Alcohol allergen labelling laws are different to those for food. Always contact the manufacturer before consuming wines to inquire about allergens and cross contact.
Beef Broth
Either homemade or allergen friendly store bought broths can be used to make this easy au jus from beef broth. If broth is not available stock can be used but may not be as strong a beef flavour as stock is made from meat and vegetables whereas broth is just bones.
Coconut Aminos
This is a soy sauce replacement usually found in the natural foods or free from aisles or the grocery store. It can, in some stores, be found next to the soy sauces. Do not replace it with tamari as it contains soy and is not top 8 allergen free. For alternatives in making this easy ai jus recipe please check the substitutions section.
Salt and Pepper
Check for cross contact in manufacturing. We are noticing more and more salt and pepper brands popping up with may contain labels.
Cornstarch
Check for cross contact as some are not wheat free. For alternatives please check the substitutions section.
Instructions/ Directions and Tips to Make Au Jus From Beef Broth
Step 1
Heat the olive oil in a medium pot over medium heat.
Step 2
Add onions and garlic. Stirring often, cook until translucent (about 3 -5 minutes).
Step 3
Pour in white wine to deglaze the pot. Stir well and get any tasty bits of the bottom.
Step 4
Add in beef broth, coconut aminos, salt and pepper. Stir well.
Step 5
Turn heat up to medium-high and bring to a light boil.
Step 6
Reduce heat to low-medium and let simmer for 5 minutes.
Step 7
While the contents of the pot simmer, mix the cornstarch in a small bowl with the water to form a slurry. After the 5 minutes of simmering is up add the cornstarch slurry to the pot and stir well.
Step 8
Simmer for another 5 minutes.
Step 9
Keep warm until ready to serve.
Hint: Never use cornstarch in a sauce without making a slurry first. The slurry will help to incorporate the starch into the liquid. The small amount of water, usually close to 1:1 with the starch powder. If the powder is added straight to the sauce without mixing well with the water first the starch will for lumps in the sauce when it hits the top of it. The lumps are hard to get out without straining the sauce and even still can remain afterwards.
Substitutions in the Easy Au Jus Recipe
- Alcohol Free - Use 2 Tbsps White Vinegar or white wine vinegar or apple cider vinegar in a ½ cup measuring cup. Fill the rest of the measuring cup with beef broth or mushroom broth (½ C less 2 Tbsps)
- Corn Free - in place of cornstarch for those with allergies both arrowroot starch and tapioca starch will work well in the same amounts.
- Coconut Free - If needing to replace use the liquid leftover from re-hydrating mushrooms. Boil the mushroom liquid down and use in place of coconut aminos for a coconut free option.
Variations /Adaptations
- Spicy - While the onions are sauteing add ½ a finely diced jalapeno with the seeds removed to add a heat punch to the au jus.
- Gravy - To turn the au jus into more of a gravy after the onions and garlic are finished sauteing add 1-2 tbsps of gluten free four and cook for 2 mins. Stir constantly. De-glaze with the wine while whisking the gluten free flour into the liquid until all lumps are gone. Reduce the amount of beef broth used to 1-2 cups. Slowly pour the beef broth in the pot while whisking non-stop. Let simmer for 5-10 mins while stirring often until it thickens to a gravy.
- For a Sweeter Flavour - use mead, a honey based alcohol, instead of wine.
- Posh it Up - Cognac, brandy, or sherry can be used in place of white wine for a bit of a deeper flavour. Use 2 tbsps of cognac, brandy, or sherry and the rest in beef or mushroom broth to total ½ C to replace the wine.
- Mushroom Bits - 2-3 small diced button or morel mushrooms can be added to the easy au jus from beef broth with the garlic and onions for a bit more flavour.
- Mixing The Broth - For an earthier flavour use 3 cups of beef broth and 1 cup of mushroom or vegetable broth.
- Other Meats - This easy au jus recipe will work for other meats with the broth from that kind of meat. Lamb, pork, chicken, venison, bison are all examples of different flavours of au jus that can be made.
- Vegetarian - replace the beef broth with a mushroom and vegetable blended stock. It should be on the more concentrated side for a stronger flavour.
Equipment
Medium pot and stirring utensils to cook the easy au jus recipe.
Measuring cups and spoons to measure out ingredients.
Knife and cutting board to mince and dice the garlic and onions.
Storage and Reheating Instructions
Storage
-Fridge
In a sealed container the au jus will keep for upto 3 days.
-Freezer
Au jus freezes really well. It can be portioned and frozen or frozen in one big batch. If freezing in a large batch it will all have to be used when thawed or reheated. The beef au jus is best soted in a well sealing container.
Reheating
To use from frozen the au jus can be thawed in the refrigerator. It can also be reheated from frozen by adding ¼ of the amount of au jus in water. If reheating from frozen, simmer until most of the added water is boiled off so it will not dilute the au jus.
-Stove Top
In an appropriate sized pot for the amount being reheated pour in the au jus. Over medium heat bring the au jus to a simmer for 3-5 mins before serving. Stir often.
Top Tip
To save the au jus in smaller portions freeze in large cube ice cube trays or regular cube size ones. When using pull as many as needed ⅓-½ cup worth of frozen au jus cubes per portion and leave the rest frozen.
What To Serve With
Beef au jus is the dip of choice for a roast beef dip or french dip. It is the perfect consistency for dipping a sandwich. Aus Jus can aslo be used in cooking a pot roast or finishing a prime rib. It is also a common side with a thick slice of rare prime rib. It is also a great liquid base for cooking a shredded beef dish in the slow cooker. This au jus can easy be made into an onion or beef and quinoa soup quickly.
The au jus is either a wonderful cooking liquid or as a dipping side.
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Medium pot
- Stirring Utensils
- Measuring cups and spoons
- Knife and Cutting Board
Ingredients
- ½ teaspoon Olive Oil
- ⅓ C White Onion small diced
- 3 Cloves Garlic minced
- ½ C of Vegan White Wine
- 4 C Beef Broth
- 3 Tbsps Coconut Aminos
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 2 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add onions and garlic. Stirring often, cook until translucent (about 3 -5 minutes).
- Pour in white wine to deglaze the pot. Stir well and get any tasty bits of the bottom.
- Add in beef broth, coconut aminos, salt and pepper. Stir well.
- Turn heat up to medium-high and bring to a light boil.
- Reduce heat to low-medium and let simmer for 5 minutes.
- While the contents of the pot simmer, mix the cornstarch in a small bowl with the water to form a slurry. After the 5 minutes of simmering is up add the cornstarch slurry to the pot and stir well.
- Simmer for another 5 minutes.
- Keep warm until ready to serve.
Notes
White Wine - we choose to use vegan wines as we know they will not use dairy or eggs in the processing of the wine. Some wines, usually reds, will use egg whites to clarify them. Alcohol allergen labelling laws are different to those for food. Always contact the manufacturer before consuming wines to inquire about allergens and cross contact.
For a sweeter flavour use mead, a honey based alcohol, instead of wine.
Cognac, brandy, or sherry can be used in place of white wine for a bit of a deeper flavour. Use 2 tbsps of cognac, brandy, or sherry and the rest in beef or mushroom broth to total ½ C to replace the wine.
To replace the White Wine - use 2 Tbsps or white wine vinegar or apple cider vinegar in a ½ cup measuring cup. Fill the rest of the measuring cup with beef broth or mushroom broth (½ C less 2 Tbsps)
2-3 small diced button or morel mushrooms can be added to the au jus with the garlic and onions for a bit more flavour.
For an earthier flavour use 3 cups of beef broth and 1 cup of mushroom or vegetable broth. Perfect au jus for french dip sandwich dipping.
Nutrition
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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