Recipe

Au Jus Gravy

A rich, savory au jus gravy made with drippings or broth, finished silky with a quick roux and a splash of umami.

By Matt Campbell

•

4.8

A small stainless saucepan filled with glossy brown au jus gravy, with a whisk resting on the rim on a warm-toned kitchen counter

Au jus is that deeply savory, beefy sauce you want for French dip sandwiches, prime rib, roast beef, and basically anything that deserves a little extra drama on the plate. Traditional au jus is more like a thin, seasoned meat juice. This version lands in the sweet spot I actually want at home: still pourable, still beef-forward, but with just enough body to cling to a sandwich and make mashed potatoes feel understood.

No drippings? No problem. If you have a pan full of roast drippings, we use them. If you do not, we build the flavor with broth, a little Worcestershire, and a few small tricks that make it taste like you planned ahead.

A roasting pan with browned beef drippings and caramelized bits on the bottom, resting on a stovetop

Why It Works

Big roasted flavor from deglazing browned bits, whether they came from your roast or a quick butter and onion base.
Silky texture without fuss using a small roux. It thickens gently so your au jus stays spoonable, not gluey.
Flexible salt control by starting with low-sodium broth and seasoning at the end after it reduces.
Fast enough for weeknights but good enough to park next to prime rib on a holiday table.

Pairs Well With

Storage Tips

Refrigerate: Cool au jus gravy completely, then store in an airtight container for up to 4 days. It will thicken as it chills. That is normal.

Freeze: Freeze in a freezer-safe container or silicone cubes for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm in a small saucepan over low heat, whisking. If it seems too thick, add a splash of broth or water until it pours the way you like.

Fat cap tip: If you made this with real drippings, you may see a layer of fat on top after chilling. You can whisk it back in for richness or spoon some off for a lighter sauce.

Common Questions

What is the difference between au jus and gravy?

Au jus is usually a thinner, seasoned meat juice, often made by deglazing a roasting pan and simmering with stock. Gravy is typically thickened more noticeably (often with flour or cornstarch). This recipe is a hybrid: au jus flavor with a light gravy body.

Can I make au jus without drippings?

Yes. Use good beef broth, add aromatics (onion and garlic), and finish with Worcestershire and a touch of soy sauce for that roasted, savory depth.

How do I make it gluten-free?

Skip the flour roux. Instead, mix 1 tablespoon cornstarch with 1 tablespoon cold water (slurry) and whisk it into the gently simmering liquid. Simmer 1 to 2 minutes until slightly thickened. If you want more body, add another teaspoon or two of slurry and simmer again.

Why is my au jus bitter?

Usually the pan drippings got too dark or the garlic scorched. Fix it by adding a little more broth, a small pat of butter, and a tiny pinch of sugar. Also strain out overly dark bits if needed.

How do I make it saltier without making it taste salty?

Add a few drops of Worcestershire or soy sauce first. They boost savory flavor. Then add salt a pinch at a time at the very end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan or skillet
Whisk
Measuring spoons and cups
Fine-mesh strainer (optional, for extra-smooth au jus)

The first time I made au jus at home, I treated it like this mysterious steakhouse thing that required a roast the size of a bowling ball. Then I realized the truth: it is basically pan stuff plus a little patience. Now it is my go-to move when dinner feels a little too plain. A simple sandwich becomes a French dip. Leftover roast becomes a real plan. And when I am cooking with friends, au jus is the kind of sauce that makes everyone hover around the stove taking “quality control” spoonfuls like we are getting paid for it.

Au Jus Gravy

(4.8 Reviews)

Prep Time 5 mins

Cook Time 12 mins

Total Time 17 mins

Servings 8 (about 2 cups, 1/4 cup each)

Ingredients

2 tablespoons beef drippings or unsalted butter
1/2 cup finely chopped yellow onion (optional but highly recommended)
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
1/2 cup pan juices from roast beef (optional, if you have them, see note)
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce (optional, for deeper color and savoriness)
1/2 teaspoon kosher salt, plus more to taste (go light if using salty drippings)
1/4 teaspoon black pepper
1 small sprig fresh thyme or 1/4 teaspoon dried thyme (optional)

Quick note on drippings vs pan juices: Drippings are the fat and browned bits left from roasting. Pan juices are the flavorful liquid that collects in the pan. If you have both, use them both.

Small bowls of beef broth, chopped onion, minced garlic, flour, Worcestershire sauce, and seasonings arranged on a warm kitchen counter

Instructions

Start the base. Set a medium saucepan or skillet over medium heat. Add the beef drippings (or unsalted butter). If using onion, add it and cook 3 to 4 minutes until softened and starting to turn golden. Add garlic and cook 30 seconds, stirring.
Make a quick roux. Sprinkle in the flour and whisk or stir constantly for 1 to 2 minutes. You want it to smell a little nutty, not raw, but do not let it get dark.
Whisk in the broth. Slowly pour in the beef broth while whisking. If you have roast pan juices, add them now too. Keep whisking until the mixture looks smooth and glossy.
Season and simmer. Add Worcestershire, soy sauce (if using), pepper, and thyme. Bring to a gentle simmer and cook 6 to 8 minutes, whisking occasionally, until it lightly thickens. It should coat a spoon but still pour easily.
Taste and finish. Taste and add salt as needed. If you want it extra smooth, strain through a fine-mesh strainer. Serve hot.

Optional roasting pan method: If your roasting pan is stovetop-safe, you can make this right in the pan after the roast comes out. Spoon off excess fat (leave about 2 tablespoons), saute the onion and garlic, whisk in the flour, then whisk in the broth while scraping up the browned bits. Strain if you want it silky.

Matt’s thickness control: If it gets too thick, whisk in a splash of broth or water. If it is too thin, simmer 2 to 3 minutes more. Keep it gentle. Aggressive boiling can over-reduce it and dull the flavor.

Nutrition information is estimated.

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Au Jus Gravy

Why It Works

Pairs Well With

Recommended

Leftover Prime Rib French Dip Sandwiches

Classic Sunday Roast Beef

Copycat KFC Gravy

Whipped Potato Gravy

Storage Tips

Common Questions

What is the difference between au jus and gravy?

Can I make au jus without drippings?

How do I make it gluten-free?

Why is my au jus bitter?

How do I make it saltier without making it taste salty?

Au Jus Gravy

Ingredients

Instructions