Homemade Au Jus Mix
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This homemade au jus is rich, beefy, savory, and easy to make with simple pantry staples. It has the deep flavor I wanted from a store-bought au jus packet, but with a more developed flavor from mushroom powder, herbs, and just enough Worcestershire sauce to round everything out.
I originally developed this recipe for French dip sandwiches, and it ended up being a huge hit at our house. My kids loved it, which is always one of the best signs that a recipe is worth keeping around.
The finished recipe makes about 3 cups of au jus, which matches the yield of the store-bought packet I used during testing.
Why Make Homemade Au Jus?
I love having homemade pantry staples on hand because they make everyday meals easier without relying on a packet for every recipe.
Au jus seemed like an easy one at first, but getting the flavor right took a few rounds of testing.
My first version was too light on beef flavor. Then I pushed the beef bouillon harder, and it started tasting mostly like bouillon and salt. Another batch leaned too heavily on Worcestershire sauce.
The final version found the balance I was looking for:
- Plenty of beef flavor
- Enough salt without needing additional salt
- Worcestershire in the background instead of taking over
- Mushroom powder for deeper savory flavor
- Just enough seasoning to make the flavor more developed than the packet
When I blind-tested the final homemade version against the store-bought au jus, the homemade one won.
The store-bought version wasn’t bad—it just didn’t have nearly as much depth.
And more importantly, my kids were completely on board with the homemade version too.
The Secret to Deeper Beef Flavor
The ingredient that really pushed this recipe over the top was mushroom powder.
It doesn’t make the finished au jus taste like mushrooms.
Instead, it adds an extra layer of savory flavor that makes the beef taste richer and more developed.
That was especially helpful because I didn’t want to keep increasing the beef bouillon. Too much bouillon gave me more salt and a stronger “bouillon” flavor without necessarily making the au jus better.
The mushroom powder gave me the depth I was looking for without overwhelming everything else.
Why Is There Cornstarch in Au Jus?
Cornstarch gives the au jus a little body so it clings better to the beef and bread.
It should not turn the au jus into gravy.
Interestingly, cornstarch was actually the first ingredient listed on the store-bought au jus packet I used during testing.
If you prefer to be selective about the ingredients you keep in your pantry, you can also use an organic or non-GMO cornstarch in this recipe.
Homemade Au Jus Recipe
Ingredients
- 3 cups water
- 4½ teaspoons Wyler’s beef bouillon granules
- ¾ teaspoon Worcestershire sauce
- 1⅛ teaspoons onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mushroom powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1½ teaspoons cornstarch
Instructions
- Add the beef bouillon, onion powder, garlic powder, mushroom powder, black pepper, thyme, and cornstarch to a small saucepan.
- Slowly whisk in the water until everything is well combined and the cornstarch is dissolved.
- Stir in the Worcestershire sauce.
- Bring the mixture to a gentle boil over medium heat, whisking occasionally.
- Reduce the heat and simmer for about 5 minutes.
- Taste before adding any additional salt. Using Wyler’s beef bouillon, I did not need any extra salt.
- Serve hot.
Yield: Approximately 3 cups
What Beef Bouillon Should I Use?
I developed and tested this recipe specifically with Wyler’s Beef Bouillon, so that is what I recommend for the most consistent results.
Different beef bouillons vary considerably in both salt level and flavor strength.
I also tested this recipe using my homemade beef bouillon powder. While I love that blend for soups, gravies, and other recipes, it simply wasn’t strong enough for the flavor I wanted in this particular au jus.
Rather than complicate the recipe with different ratios for different bouillons, I’m sticking with the version that consistently tasted best.
If you substitute another brand, you may need to adjust the amount.
Don’t Skip the Mushroom Powder
If there’s one ingredient I wouldn’t leave out, it’s the mushroom powder.
During testing, the beef and salt were already there, but the flavor still felt like it was missing something.
Adding mushroom powder was what finally gave the au jus the deeper, richer flavor I was looking for.
You don’t taste “mushroom.”
You just get a better au jus.
How to Make French Dip Sandwiches With Au Jus
This is how I originally developed the recipe, and it’s still my favorite way to use it.
I like to reserve some of the finished au jus for dipping and use the rest to warm the roast beef.
For the sandwiches:
- Hoagie or French rolls
- Thinly sliced roast beef
- Provolone cheese
- Mayonnaise, optional
- Homemade au jus
To assemble:
- Split the rolls and lightly toast the cut sides.
- Heat the au jus until hot, then lower the heat.
- Add the sliced roast beef and warm it briefly—about 30 to 60 seconds is plenty.
- Remove the beef with tongs and let the excess au jus drip off.
- Spread the toasted bread with a thin layer of mayonnaise, if desired.
- Add the warm beef and provolone cheese.
- Toast just long enough to melt the cheese.
- Serve immediately with plenty of hot au jus for dipping.
I especially like the mayonnaise on mine. It’s not required, but the creamy mayo with the salty beef, melted provolone, toasted bread, and hot au jus is hard to beat.
Can I Make Au Jus Ahead of Time?
Yes.
Prepare the au jus according to the recipe, allow it to cool, and refrigerate it in an airtight container.
When you’re ready to serve it, reheat gently on the stovetop while whisking.
The cornstarch may cause the mixture to thicken slightly after refrigeration. If needed, add a small splash of water as it reheats until it returns to the consistency you like.
Can I Make This Into a Pantry Mix?
Yes.
The beef bouillon, onion powder, garlic powder, mushroom powder, black pepper, thyme, and cornstarch can all be combined ahead of time.
Store the dry ingredients in an airtight container in a cool, dry pantry.
When you’re ready to prepare the au jus, add the appropriate amount of dry mix to water and stir in the Worcestershire sauce.
Use 8⅝ teaspoons dry au jus mix with 3 cups water and ¾ teaspoon Worcestershire sauce. For a cleaner kitchen measurement, that is 2 Tbsp + 2⅝ tsp dry mix.
For the most consistent results, continue using the same brand of beef bouillon each time.
What Else Can I Use Au Jus For?
French dip sandwiches may be the obvious choice, but homemade au jus is useful for much more.
Try it with:
- Roast beef
- Pot roast
- Prime rib
- Beef tenderloin
- Open-faced beef sandwiches
- Mashed potatoes
- Beef and noodles
- Leftover roast beef
- Hot beef sandwiches
It’s also an easy way to add extra moisture and flavor when reheating cooked beef.
Tips for the Best Homemade Au Jus
Don’t automatically add salt
Using Wyler’s beef bouillon, this recipe had plenty of salt without adding anything extra.
Taste first.
Keep the Worcestershire restrained
More Worcestershire does not necessarily make better au jus.
During testing, too much quickly became one of the dominant flavors.
The final version uses just enough to add complexity without tasting strongly of Worcestershire sauce.
Use mushroom powder for depth
This was the ingredient that made the biggest difference between “good” and “this is the one.”
Don’t make it too thick
Au jus should be much thinner than gravy.
The cornstarch is only there to add a little body.
Warm the beef—don’t cook it
If you’re making French dip sandwiches, add the beef to the hot au jus just long enough to warm it.
Leaving sliced roast beef in simmering liquid too long can make it tough.
Frequently Asked Questions
Is au jus the same as gravy?
No.
Gravy is usually much thicker and often contains considerably more flour or cornstarch.
Au jus is a thin, beefy sauce traditionally served alongside meat or sandwiches for dipping.
Can I leave out the Worcestershire sauce?
You can, but it adds a little acidity and savory complexity.
The amount in this recipe is small enough that Worcestershire isn’t a dominant flavor.
Can I leave out the mushroom powder?
You can, but the finished flavor won’t be quite as deep.
The mushroom powder was one of the key ingredients that made this homemade version beat the packet in our blind taste test.
Does the au jus taste like mushrooms?
No.
The mushroom powder simply deepens the savory beef flavor.
Do I need to add salt?
Not when using the Wyler’s beef bouillon I used to develop the recipe.
If you use a different brand, taste before deciding whether it needs additional seasoning.
Can I use another brand of beef bouillon?
Yes, but results may vary.
This recipe was developed specifically around Wyler’s because bouillon brands can differ significantly in salt and flavor strength.
Why This Recipe Is Staying in Our Pantry
I love a homemade pantry staple that isn’t homemade just for the sake of being homemade.
It has to actually work.
After several rounds of testing, this version did exactly what I wanted. It had plenty of beef flavor, the mushroom powder added the savory depth the earlier versions were missing, and the seasoning finally felt balanced.
Then it beat the packet in a blind taste test.
And when the kids love the homemade version too, that’s a pretty easy recipe to call finished.
A Few Things I Use
- Mushroom powder – adds savory depth without making the au jus taste like mushrooms.
- Organic cornstarch – Anthony’s organic, non-GMO cornstarch; gives the au jus a little body.
- Whisk – for whisking the water into the dry ingredients until the cornstarch dissolves.
- Measuring spoons – for the small seasoning amounts.
- Spice jars – for storing the dry ingredients as a pantry mix.
Homemade Au Jus
Ingredients
Method
- Add the beef bouillon, onion powder, garlic powder, mushroom powder, black pepper, thyme, and cornstarch to a small saucepan.
- Slowly whisk in the water until everything is well combined and the cornstarch is dissolved.
- Stir in the Worcestershire sauce.
- Bring the mixture to a gentle boil over medium heat, whisking occasionally.
- Reduce the heat and simmer for about 5 minutes.
- Taste before adding any additional salt. Using Wyler’s beef bouillon, I did not need any extra salt.
- Serve hot.
