au jus for dipping

[ignatius]

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.

 

[richtee]

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

 

[desertlites]

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

 

[ronp]

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