Au Jus Gravy Recipe RestaurantQuality in 30 Minutes
Whip up a bloody lovely au jus gravy recipe with roast drippings Perfect for prime rib French dip sandwiches or Yorkshire puddings Get the flavour secrets
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Cooking tools:
- Fat separator
- Kitchen scale
- Fine-mesh sieve
- Roasting pan
- Saucepan
- Whisk
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Serving bowl
Ingredients
- 2 tablespoons reserved fat from roasted meat, strained (30 ml)
- 2 tablespoons all-purpose flour (optional, for thickening if needed) (15g)
- 1 medium yellow onion, finely chopped (about 1 cup) (150g)
- 2 cloves garlic, minced (about 1 teaspoon) (6g)
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot) (240 ml)
- 4 cups beef broth (low sodium preferred) (960 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon dried thyme (2g)
- 1 bay leaf
- Salt
- freshly ground black pepper
- 1 tablespoon unsalted butter, cold (optional, for finishing) (14g)
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