au jus for dipping

Discussion in 'Sauces, Rubs & Marinades' started by ignatius, Jul 5, 2008.

  1. ignatius

    ignatius Newbie

    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.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Typically au jus is just a slightly reduced defatted broth. Simmering a bit of soy and ontion can't hyrt tho :{)
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    no care for the soy here (to salty) maybe dilluted worsturesire? or some better than bulliun.
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I like to use beef base instead of bullion lot less salt, or a combo of beef and chicken.
     

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