au jus for dipping

I've accumulated some nice drippings from my brisket and was wondering if anyone had a recipe they would be willing to share for dipping–kind of like for a french dip sandwich with the au jus on the side (I believe)? I don't think it can be too hard so I will just start taking some red wine, soy sauce, broth, spices, etc. and start dumping and simmering and see what happens after a while. But if there is some fool proof way to making it, I would sure be happy to try that. Thanks.