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French dip sandwich with roast beef and melted provolone beside a bowl of homemade au jus and potato chips

Homemade Au Jus

This homemade au jus is rich, beefy, savory, and easy to make with simple pantry staples.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 cups
Course: Condiment
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Add the beef bouillon, onion powder, garlic powder, mushroom powder, black pepper, thyme, and cornstarch to a small saucepan.
  2. Slowly whisk in the water until everything is well combined and the cornstarch is dissolved.
  3. Stir in the Worcestershire sauce.
  4. Bring the mixture to a gentle boil over medium heat, whisking occasionally.
  5. Reduce the heat and simmer for about 5 minutes.
  6. Taste before adding any additional salt. Using Wyler's beef bouillon, I did not need any extra salt.
  7. Serve hot.

Notes

Beef bouillon: I developed and tested this recipe specifically with Wyler's Beef Bouillon. Different beef bouillons vary considerably in both salt level and flavor strength. If you substitute another brand, you may need to adjust the amount.
Make ahead: Allow the au jus to cool and refrigerate it in an airtight container. 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.
Pantry mix: Use 8⅝ teaspoons (2 Tbsp + 2⅝ tsp) dry au jus mix with 3 cups water and ¾ teaspoon Worcestershire sauce.
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