or Connect
SmokingMeatForums.com › Forums › Recipes Only › Sauces, Rubs & Marinades › "Au Jus" sauce
New Posts  All Forums:Forum Nav:

"Au Jus" sauce

post #1 of 12
Thread Starter 
I am looking for a recipe for au jus sauce? I was certain that dutch had posted a recipe before, but I cannot find it PDT_Armataz_01_10.gif . Maybe it was on the old forum.PDT_Armataz_01_31.gif
post #2 of 12
Check Debi out, i seen a post where she talked about it.
post #3 of 12
Thread Starter 
I figured she would be along sooner or later PDT_Armataz_01_22.gif
post #4 of 12
Must be too many hard days at work...got a post asking her a question...it's probably back about 8 pages now..no answer yet...good luck...besides...she's got her favorites
post #5 of 12
well keep in mind that au jus is made from drippings of a roast.....here is one recipe....(au jus starts at step 9)

4 lbs beef rib eye roast
1/2-1 teaspoon salt (optional)
1/2 teaspoon pepper (optional)
seasoning, of your choice

  1. Place meat, fat side up, on a rack in a shallow roasting pan.
  2. Season roast with salt, pepper and other spices, if desired.
  3. Insert a meat thermometer into the thickest portion of the meat.
  4. Do not add water or other liquid; do not cover.
  5. Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F.
  6. Remove the roast from the oven; cover with foil and let it stand 15 minutes.
  7. The meat's temperature will rise 5 degrees during the time it stands.
  8. Serve with Beef au Jus, if desired.
  9. Beef au Jus: After removing meat from the oven, spoon drippings from pan; skim fat.
  10. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom.
  11. Stir in pan drippings.
  12. Cook and stir until bubbly.
  13. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules.
  14. Season to taste.
post #6 of 12
Thread Starter 
Thanks, smoked

I guessed it was something like that.
post #7 of 12
yea, pretty much like making gravey but you don't thicken it.... icon_smile.gif
post #8 of 12
Here is a quick and easy one.

2 parts red wine
1 part beef broth
........some drippings from the meat if you have them, simmer until it reduces by a 1/3 or so.

Don't get much easier. icon_biggrin.gif
post #9 of 12
You can use gravey master.
post #10 of 12
sometimes there are so many posts that a thread can get buried 3-5 pages back in a few hours. also,having been here for a while, i can say w/ confidence that debi plays no favorites-the lady would drop everything possible to help someone out.i read in 1 of her posts somewhere that her day starts about 4 am-so you have to take that into consideration.
post #11 of 12
Thread Starter 
Thanks guys
post #12 of 12
Hi Guys sorry I kept you wanting. I believe it was Maste Smoked that told me about Au Jus and maybe Dutch and MrGrumpy.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sauces, Rubs & Marinades
SmokingMeatForums.com › Forums › Recipes Only › Sauces, Rubs & Marinades › "Au Jus" sauce