French Dip Recipe with Easy Au Jus (2024)

FAQs

What is the difference between au jus and French dip? ›

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

The secret to this best-ever French dip? It's all in the jus. To make it, you're going to place your roasting pan with the beef drippings on the stove top before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

INGREDIENTS: DEXTROSE, HYDROLYZED CORN, SOY, AND WHEAT PROTEIN , SUNFLOWER OIL, CORNSTARCH, SALT, SUGAR, YEAST EXTRACT, CANOLA OIL, SILICON DIOXIDE (TO PREVENT CAKING), ONION, PAPRIKA, NATURAL FLAVOR, BEEF FAT WITH TOCOPHEROL, CARAMEL COLOR.

Au jus mix is typically made from a roast, then condensed. Beef gravy mix is made from a roast and thickened with cornstarch. But, you can substitute a beef gravy mix or dry onion soup mix if you don't have au jus mix.

Beef Au Jus Gravy Mix

Stop buying those store-bought packets because this recipe is just as easy and only requires a few basic pantry ingredients like; beef bouillon powder, cornstarch and a few dried herb and spices! Yields 3 ounces which is equivalent to 3 (1-ounce) packets.

To thicken au jus, take 2–3 tablespoons in a small pan, saving the rest, at least 2/3 cup in a measuring cup, hot or cold. To the pan with the liquid, add one tablespoon plain flour and a shake of salt and pepper to taste. Cook over medium heat, until flour thickens liquid.

The main ingredients in Arby's Au Jus include beef broth, water, salt, modified corn starch, caramel color, hydrolyzed soy protein, and various seasonings. These ingredients come together to create the rich and flavorful sauce.

So there you have it, jus is a reduction and gravy relies on a thickening agent. Both, however are delicious and pair fabulously with the only roast chicken recipes you'll ever need.

How long does au jus last in the fridge? ›

Au Jus Tips

To store leftover au jus, keep it in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze leftover au jus by dividing it in an ice cube tray, freezing and then placing the cubes into a resealable plastic bag in the freezer for up to 6 months.

A French dip is a simple sandwich consisting of thinly sliced cooked beef on a French bread roll dipped in hot au jus. The sandwich is commonly served with cheese, hot peppers, and condiments such as spicy mustard or creamy horseradish sauce.

Beef Broth as the Ultimate Au Jus Substitute

Simply simmer it on medium heat with a few beef bouillon cubes for extra flavor. Add a dash of Worcestershire sauce, garlic powder, onion powder, and black pepper, and you'll have a delicious homemade au jus recipe.

If you don't have au jus or prefer to make your own seasoning blends (like I do), you can substitute 2 Tbsp granulated onion and 2 Tbsp cornstarch for the au jus packet. If you're feeling fancy, you can use a packet of dry onion soup mix, or you can make your own dry onion soup mix.

A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.

There is further uncertainty about why the dish is called the French dip. It could be due to Philippe's heritage, the French roll it is served on, or because the police officer's name was French. The second restaurant that claims to have invented the French dip is Cole's, also known as Cole's Pacific Electric Buffet.

The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.