Au Jus Mix from Scratch

What is au jus made of?

Traditional au jus is made from the natural drippings left in the pan after roasting beef, thinned with beef stock or water and seasoned lightly. This homemade dry mix version skips the roast entirely – it combines beef bouillon granules, dehydrated onion, onion powder, parsley, garlic powder, and black pepper to build the same savory depth from pantry staples.

What is the difference between au jus and gravy?

Au jus is thin, clear, and beef-forward – it is meant for dipping or lightly spooning, not coating. Gravy is thickened (usually with flour or cornstarch) and richer in texture. This dry mix uses a small amount of cornstarch for a slightly thicker consistency than restaurant au jus, which makes it ideal for French dip sandwiches without the puddle problem.

Can I make au jus without beef drippings?

Yes. Beef drippings add depth, but they are not required. This dry mix produces a fully satisfying au jus using bouillon granules and water alone. For an even richer result with no drippings, swap the water for low-sodium beef broth.

What can I substitute for au jus mix?

This homemade blend is the substitute. It replaces one store-bought au jus packet (like McCormick or Lawry’s) in any recipe. Use 3.5 tablespoons of the dry mix in place of one packet. It works in slow cooker pot roast, French dip sandwiches, beef stew, and any recipe that calls for a packet of au jus mix.

How much homemade au jus mix equals one packet?

Use 3.5 tablespoons of this homemade mix to equal one standard store-bought au jus packet. That same amount, whisked into 2 cups of cold water and simmered 3 to 5 minutes, yields roughly 2 cups of prepared au jus – the same yield as a packet.

How do you make au jus from scratch without a packet?

Combine 4 tablespoons beef bouillon granules, 4 tablespoons cornstarch, 1 tablespoon dehydrated onion flakes, 1 teaspoon each onion powder and parsley flakes, and a quarter teaspoon each of garlic powder and black pepper. Blend to a fine powder. Whisk 3.5 tablespoons into 2 cups cold water, then simmer over medium heat for 3 to 5 minutes, stirring frequently, until heated through.

Can I use au jus mix in a slow cooker pot roast?

Yes, and it is one of the best uses for it. Add 3.5 tablespoons of the dry mix directly to the slow cooker along with your roast and about 1 cup of water or beef broth. The mix dissolves and seasons the liquid as it cooks, creating a flavorful braising liquid that doubles as a dipping sauce when you slice the meat.

How long does homemade au jus mix last?

Stored in an airtight container in a cool, dry pantry, the dry mix keeps for up to 6 months. Prepared au jus (the liquid, once cooked) keeps in the refrigerator for up to 1 week. Reheat on the stovetop over low heat, stirring until hot.

What dishes can I serve with au jus?

French dip sandwiches are the classic, but au jus works anywhere you want savory beef flavor. Use it for dipping roast beef sliders, spooning over mashed potatoes or rice, adding depth to beef stew or pot pie filling, enriching homemade gravy, or as a braising liquid for slow cooker beef recipes.

Is au jus mix gluten-free?

This homemade version is naturally gluten-free as written, since it uses cornstarch rather than flour as the thickener. Always check your beef bouillon label, as some brands add wheat. Wyler’s beef bouillon granules, used in the price breakdown above, do not contain wheat, but formulas can change so verify before serving to someone with celiac disease or a gluten sensitivity.