Homemade Au Jus Without Drippings Recipe

I’m sharing my simple Au Jus Recipe made with butter, flour, beef stock and Worcestershire sauce that can be prepared with or without meat drippings to give your dishes a quick flavor boost.

I love finding shortcuts that still taste like I spent hours on them. This Homemade Au Jus Without Drippings is exactly that.

I coax big beefy flavor from simple pantry friends like unsalted butter and a good splash of Worcestershire sauce, and somehow it tastes deeper than you’d expect. I know, sounds bold, but I swear this Au Jus Recipe sneaks up on you, turning sandwiches, roasts, even fries into something worth coming back for.

As a tinkerer who collects Homemade Sauce Recipes, I get a kick from stuff that’s easy but actually memorable. You might be surprised how addictive it is.

Ingredients

• Unsalted butter: Adds rich fat and silky mouthfeel, flavor carrier, use sparingly.
• All purpose flour: Thickens sauces, adds carbs and slight nuttiness, not much nutrition.
• Beef stock: Main savory base, supplies protein and minerals, can be high in sodium.
• Worcestershire sauce: Punch of umami and tang, low calories, adds complex savory notes.
• Soy sauce: Optional salty umami boost, mostly sodium, little protein or carbs.
• Garlic: Fresh gives sharp aromatic bite and trace nutrients; powder adds quick convenience.
• Beef bouillon paste: Intensifies beefy flavor, very concentrated, watch sodium levels.

Ingredient Quantities

• 2 tbsp unsalted butter
• 2 tbsp all purpose flour
• 2 cups beef stock or beef broth low sodium
• 1 tbsp Worcestershire sauce, give or take
• 1 tsp soy sauce optional
• 1/2 tsp onion powder
• 1/4 tsp garlic powder or 1 small garlic clove minced if you got it
• 1/4 tsp freshly ground black pepper
• 1/4 to 1/2 tsp salt
• 1 tsp beef bouillon paste or 1/2 tsp granules like Better Than Bouillon optional
• 2 tbsp meat drippings from roast if available optional

How to Make this

1. Melt 2 tbsp unsalted butter in a medium saucepan over medium heat until foamy, stir in 2 tbsp meat drippings if you have them for extra flavor.

2. Add 2 tbsp all purpose flour and whisk constantly about 1 to 2 minutes until the roux turns a light golden color and the raw flour smell is gone, don’t let it brown.

3. Slowly whisk in 2 cups beef stock or low sodium beef broth, a little at a time so it stays smooth, warm stock helps prevent lumps.

4. Stir in 1 tbsp Worcestershire sauce (add more or less to taste) and 1 tsp soy sauce if using.

5. Add 1 tsp beef bouillon paste or 1/2 tsp granules if you want extra beefiness.

6. Season with 1/2 tsp onion powder, 1/4 tsp garlic powder or 1 small minced garlic clove, 1/4 tsp freshly ground black pepper and 1/4 to 1/2 tsp salt; you can always add more after tasting.

7. Bring the sauce to a gentle simmer, whisk occasionally and cook 3 to 5 minutes until it slightly thickens; for a thinner au jus simmer less, for thicker cook a bit longer.

8. Taste and adjust seasoning, more Worcestershire or bouillon for umami, more stock if it’s too strong or thick.

9. For a silky finish strain the jus through a fine mesh sieve into a serving vessel, press solids to get the most flavor.

10. Keep warm over low heat and reheat gently when needed, stores in the fridge up to 4 days and loosen with a splash of stock when reheating.

Equipment Needed

1. Medium saucepan (2 to 3 qt), for melting butter, making the roux and simmering the jus
2. Whisk, keep it handy to whisk constantly and avoid lumps
3. Measuring spoons, for butter, flour, Worcestershire and seasonings
4. Liquid measuring cup (at least 2 cup), warm stock helps prevent lumps so heat it first if you can
5. Wooden spoon or heatproof spatula, for scraping the bottom and gentle stirring
6. Fine mesh sieve, to strain the sauce for a silky finish and press out the flavor
7. Ladle or large spoon, for transferring, serving and tasting as you go
8. Chef knife and cutting board, to mince garlic and trim drippings if using them

FAQ

Homemade Au Jus Without Drippings Recipe Substitutions and Variations

• Unsalted butter: swap with 2 tbsp olive oil for a lighter, dairy-free fat, or use 2 tbsp ghee for the same rich flavor but nuttier, or 2 tbsp vegan butter if you need dairy-free and buttery taste.
• All purpose flour (for the roux): use 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry) in place of 2 tbsp flour, or 1 tbsp arrowroot powder, or an equal amount of gluten-free 1-to-1 flour if you want a direct swap.
• Beef stock / broth: use strong vegetable stock plus 1 tsp soy sauce or a splash of balsamic for more depth, or chicken stock in a pinch, or dilute 1 cup water with 1 tsp beef bouillon paste (or 1/2 tsp granules) to match flavor.
• Worcestershire sauce: replace 1 tbsp with 1 tsp soy sauce + 1 tsp apple cider vinegar + a pinch of brown sugar, or use 1 tbsp steak sauce, or 1 tbsp balsamic vinegar + a few drops soy sauce for umami.

Pro Tips

1. Dont rush the roux, cook it just until the raw flour smell is gone and it turns a light golden color. Keep the heat moderate and whisk constantly so it stays smooth, and if it starts to brown back off the heat or youll change the flavor.

2. Warm the stock before you add it and pour it in slowly while whisking to avoid lumps. If lumps do form or you want a silky finish, strain the sauce through a fine mesh sieve and press the solids to get every bit of flavor.

3. Build umami in layers not all at once. Use drippings or a little bouillon and Worcestershire, then taste, then add more if needed. A tiny splash of acid like red wine vinegar or lemon brightens the whole thing more than more salt will.

4. Fixes and storage hacks: if the jus is too thin mix a cold cornstarch slurry and stir it in, simmer a minute to activate it. Leftovers freeze well in small portions so you can thaw only what you need, and always reheat gently on low and loosen with a splash of stock if it tightens up.