How to Make Classic Homemade Au Jus for Roast Beef

My Au Jus is the perfect savory companion for French dip sandwiches and prime rib. With just six simple ingredients and a few minutes on the stove, you’ll have a rich, beef-forward dipping sauce that enhances every bite.

Au Jus

Au jus (literally “with juice”) is a light, savory sauce used to add flavor and moisture to roasted beef. It’s ideal for thick cuts like prime rib, where it seeps into the slices, or for French dip sandwiches where it softens the bread and helps melt the cheese. Compared to a full gravy, au jus is thinner and brighter in beef flavor, but a small roux can be used to give it a slightly thicker, more coating texture without becoming heavy.

To make this version, you can use rendered beef tallow for extra depth or substitute unsalted butter. Combine that fat with a bit of flour, beef stock, red wine, Worcestershire sauce, and salt for a versatile sauce that elevates roast beef meals.

Ingredients for Au Jus

Simple pantry staples are all you need. This yields a rich, beefy dipping sauce for about eight servings.

• 2 Tablespoons beef tallow (or unsalted butter)
• 2 Tablespoons all-purpose flour
• 2 cups beef stock (or pan drippings, warmed)
• 1/4 cup red wine
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon fine sea salt

Optional: a pinch of black pepper for a touch of heat.

What Sets This Recipe Apart

This au jus uses a small roux—equal parts fat and flour—to give the sauce a bit more body than a purely thin jus while still remaining lighter than a gravy. That slight thickness helps the sauce cling to meat and bread without weighing it down. If you prefer a thinner, more traditional au jus, reduce or omit the roux. If you want a thicker finish, increase the roux slightly. Making your own allows you to tailor the texture and seasoning to your taste.

Pro tip: Using beef tallow instead of butter adds a deeper, beefier flavor that pairs especially well with prime rib and other roasts.

How to Make Au Jus

This recipe comes together quickly—about 15 minutes total. Follow these steps for a smooth, flavorful sauce:

1. Mix the roux. In a medium saucepan over medium heat, melt the beef tallow or butter. Whisk in the flour until a smooth paste forms and cook for 1–2 minutes to remove the raw flour taste.
2. Add the liquids. Gradually whisk in the warm beef stock, bringing the mixture to a boil while stirring to prevent lumps. Reduce the heat, then whisk in the red wine and Worcestershire sauce. Simmer for 3–5 minutes to develop flavor.
3. Season and serve. Stir in the salt and taste, adjusting seasoning as needed. Serve immediately as a dip for French dip sandwiches or alongside roast beef and prime rib.

Storage Tips

Store any leftover au jus in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave before serving. If the sauce thickens too much when chilled, whisk in a splash of warm beef stock or water while reheating to reach the desired consistency.

Savory Serving Suggestions

Au jus pairs beautifully with thick, roasted beef cuts and sandwiches. Try it with prime rib, smoked roast, or a classic French dip. It also complements horseradish sauce for an added kick.

• Perfect Prime Rib Roast
• Rosemary and Thyme Garlic Stuffed Prime Rib
• Smoked Prime Rib Roast
• Smoked French Dip Sandwich
• Smoked Garlic Butter Prime Rib

Homemade Au Jus Recipe

Follow the steps above to make this savory dip and enjoy it with your favorite beef dishes. The recipe is quick, customizable, and a simple way to add a restaurant-quality touch to roast beef and sandwiches.