Recipe

Creative Au Jus Recipe

A lighter, flavor-packed au jus made with roasted mushrooms, onions, and a splash of balsamic for a rich, cozy dip or drizzle.

By Matt Campbell

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4.8

A small saucepan of glossy mushroom-onion au jus with a ladle, steam rising on a wooden countertop

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Au jus has a reputation for being restaurant-only magic. You know the vibe: beefy, dark, salty in the best way, and somehow perfect on everything from French dip sandwiches to mashed potatoes. The problem is that a lot of traditional au jus relies on pan drippings, extra salt, and time you do not have on a Tuesday.

This creative version keeps the deep, savory payoff but builds it with everyday, wholesome ingredients: roasted mushrooms for umami, onions for sweetness, garlic for punch, and a little balsamic for that slow-cooked vibe without the slow-cooked schedule. It is cozy, flexible, and honestly the kind of sauce that makes you taste as you go because you cannot help yourself.

A cutting board with sliced cremini mushrooms, sliced onions, minced garlic, and fresh thyme ready for cooking

Why It Works

Big umami without meat drippings: Roasted mushrooms and tomato paste bring the savoriness.
Potentially lower sodium, still bold: Use reduced-sodium broth and salt to taste for the balance you want.
Silky, dip-worthy texture: A quick simmer concentrates flavor, then you strain or blend depending on your mood.
Weeknight friendly: Most of the work is hands-off roasting and a quick stovetop simmer.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 5 days.
Freeze: Freeze in a small container or ice cube tray for up to 3 months. Pop out cubes as needed for instant sauce upgrades.
Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally. If it thickens too much, loosen with a splash of broth or water.
Food safety note: If you used homemade stock, treat storage the same way. Cool quickly and refrigerate promptly.

Common Questions

Is this au jus vegetarian?

It can be. Use vegetable broth instead of beef broth, and omit Worcestershire (traditional Worcestershire contains anchovies) or use a vegetarian Worcestershire. You will still get a surprisingly meaty depth from the mushrooms and tomato paste.

How do I make it gluten-free?

It can be gluten-free, but you need to choose your ingredients carefully. Double-check your broth and Worcestershire. Many Worcestershire sauces contain malt vinegar or barley, so use a certified gluten-free Worcestershire or leave it out. If you skip it, add a different umami boost instead, like 1 to 2 teaspoons tamari (different flavor than Worcestershire, still delicious) or a small spoon of miso at the end.

Do I need red wine for this?

Nope. The balsamic already brings acidity and that slow-cooked vibe. If you want extra complexity, add 1 to 2 teaspoons more balsamic or a squeeze of lemon at the end.

How do I thicken au jus a little?

Classic au jus is thinner, but if you want more body: simmer a bit longer, blend in some of the roasted mushrooms, or whisk in a small cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and simmer 1 minute.

What if it tastes flat?

Flat usually means it needs one of three things: salt, acid, or time. Add a pinch of salt, a tiny splash of balsamic, or simmer 5 minutes longer to concentrate.

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

Rimmed baking sheet
Parchment paper (optional, for easy cleanup)
Medium saucepan
Fine-mesh strainer
Whisk
Measuring cups and spoons
Blender or immersion blender (optional, for a thicker style)

I used to think au jus was one of those “you either have drippings or you do not” situations. Then I started chasing that savory, dunkable feeling on regular weeknights, when the fanciest thing in my kitchen was a pack of mushrooms that needed to be used.

Roasting them was the turning point. Suddenly the kitchen smelled like a steakhouse, and I had this dark, concentrated base that made broth taste like it had been simmering all day. Now this is my go-to when I want comfort food energy without committing to a whole roast. It is forgiving, a little customizable, and it makes leftovers taste like you planned them.