au jus recipe
The Best au jus recipe
I love this recipe because it’s so versatile. You can make it for a quick weeknight meal or a bigger gathering—just scale it up if you’re feeding a crowd. My husband and I always have it on hand because it’s so easy to prep ahead. The meat stays moist and flavorful, and the sauce is just rich enough to make it feel like a restaurant dish without the extra effort. Plus, it’s packed with protein and healthy fats, so it’s a great way to keep things balanced. My kids have grown up eating it, and they always ask for seconds because it’s just that good. It’s not just a side dish—it’s a whole meal in itself, and that’s why it’s always a hit. Plus, the way the juices caramelize a little as it cooks? That’s the kind of flavor that makes every bite taste like home.
Classic Au Jus with Crispy Potato Croquettes
A rich, savory au jus sauce paired with golden, crispy potato croquettes. Perfect for a hearty meal with steak or chicken.
🥘Ingredients
- 2 large russet potatoes, peeled and cubed
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup beef broth
- 1/2 cup red wine
- 1/2 cup beef stock
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Boil and drain the cubed potatoes until tender (~15 mins). Let cool, then blend into a smooth puree. -
2
In a bowl, mix flour, breadcrumbs, egg, milk, garlic powder, paprika, salt, and pepper. Add the potato puree and mix until well combined. -
3
Shape into 1-inch croquettes and place on a baking sheet. Bake for 20 mins, then flip and bake for another 10-15 mins until golden. -
4
In a saucepan, heat olive oil over medium heat. Sauté garlic for 30 seconds. Add tomato paste, Worcestershire sauce, and Dijon mustard. Stir for 1 minute. -
5
Pour in beef broth, red wine, and beef stock. Simmer for 15 mins, then season with salt and pepper. Adjust consistency with more broth if needed. -
6
Serve the croquettes hot with the au jus sauce on the side.
🔧Equipment
- Mixing bowls
- Food processor or blender
- Oven
- Baking sheet
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Au Jus with Crispy Potato Croquettes Works
❓ Frequently Asked Questions About Au Jus with Crispy Potato Croquettes
What is the difference between au jus and other types of sauces used in cooking?
Au jus is a simple, clear broth-based sauce made primarily from the cooking juices of meats or vegetables, often served with grilled or roasted dishes like steaks, duck, or vegetables. Unlike thicker sauces like béarnaise or hollandaise, it remains light and delicate, allowing the natural flavors of the meat or vegetables to shine. Other common sauces, such as gravy or pan sauces, often include thickening agents like flour or cornstarch, whereas au jus is typically left unadulterated.
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How do I make a classic au jus from beef?
To make a classic beef au jus, start by searing a piece of beef (like a chuck roast or steak) in a heavy pot over high heat until browned. Remove the meat and set it aside. Deglaze the pot with a splash of white wine, scraping up the browned bits from the bottom. Add beef broth, stock, and a splash of red wine vinegar or apple cider vinegar to brighten the flavor. Return the meat to the pot, cover, and simmer gently for 1–2 hours until tender. Strain the liquid through a fine-mesh sieve, discarding solids, and reduce it slightly to desired consistency. Season with salt, pepper, and herbs like thyme or rosemary if desired.
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Can au jus be made with vegetarian or plant-based ingredients?
Yes! A vegetarian au jus can be made using vegetable broth, mushrooms, onions, garlic, and a touch of red wine or balsamic vinegar. Cook finely chopped mushrooms, shallots, and garlic in a pot until softened, then deglaze with wine or vinegar. Add vegetable stock, herbs (like thyme or parsley), and a splash of soy sauce or tamari for umami depth. Simmer until reduced slightly, then strain and adjust seasoning. For a richer texture, you can blend in a small amount of roasted vegetable puree or cashew cream before straining.
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How do I know when au jus is reduced enough for serving?
Au jus should be reduced just enough to coat the back of a spoon but still remain smooth and slightly glossy. A good rule of thumb is to reduce it by about half its original volume. If it’s too thin, simmer uncovered on low heat for another 10–15 minutes, stirring occasionally. If it’s too thick, thin it with a small amount of hot broth or water. Taste and adjust seasoning—it should be savory, slightly tangy, and balanced with salt and pepper.
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What common mistakes should I avoid when making au jus?
One common mistake is over-reducing the sauce, which can make it bitter or overly concentrated. Another is not scraping the fond (browned bits) from the bottom of the pot during deglazing, which would weaken the flavor. Using cold ingredients or simmering too vigorously can also cause the sauce to split or separate. Additionally, over-seasoning too early can make it taste harsh—taste and adjust seasoning as you go. Finally, straining too aggressively can remove essential flavor compounds, so use a fine-mesh sieve or cheesecloth for a smoother result.
