cooking / sauces

Au Jus for Roast Beef Sandwiches

serves about 1 cup (4 sandwiches) · 15 minutes · 2 minutes hands on · easy

Why This Works

Concentrated beef base plus Worcestershire builds the backbone fast, and whisking in reserved roast drippings at the end — both the solidified fat and the gelatinous juices — adds the richness that makes a French dip worth dipping.

Ingredients

  • 1 cup beef broth or water
  • 1 tsp Better Than Bouillon beef base
  • 1/2-1 tsp Worcestershire sauce
  • 1 garlic clove, smashed
  • Freshly ground black pepper
  • 1-2 tbsp beef drippings, reserved from a roast (sous vide bag juices are ideal)

Method

  1. Combine the broth, bouillon base, Worcestershire, garlic, and pepper in a small saucepan. Bring to a gentle simmer and cook 10-12 minutes to concentrate. Taste and adjust.
  2. Strain out the garlic, then whisk in the reserved drippings just before serving.
  3. Serve warm in small bowls alongside roast beef sandwiches for dipping.

Notes

  • If your drippings came from a sous vide roast, refrigerate them overnight — the fat solidifies on top, and both the fat and the gelatinous juices belong in the jus.
  • Make the base ahead; add the drippings just before serving for the best flavor. Keeps 3-4 days refrigerated; reheat gently.
  • Variations: fresh thyme for an herbal note, red wine in place of half the broth, or a splash of soy sauce for extra umami.