Sauce, Gravy | Gluten Free Keto Paleo

Au Jus Sauce

N/A Allergen-Free
Au Jus Sauce

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine French, American
  • Seasonality Year-Round
  • Source Beef/Meat drippings, Beef stock

The Forktionary Angle

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Definition

A light French sauce made from the natural juices that run off meat during cooking, often served with roast beef or prime rib.

Sensory Profile

TasteUmami, Savory, Meaty, Salty (mild)
TextureThin, Velvety, Lightly Viscous
AromaRoasted meat, Caramelized onion (if added), Herbaceous
AcidityLow

Technical Metrics

Nutrition Facts

Per 60ml (4 tbsp)
Calories25 kcal
Total Fat1.5 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol5 mg
Protein2.5 g
Total Carbohydrate0.5 g
Dietary Fiber0 g
Total Sugars0 g
Calcium5 mg
Iron0.5 mg
Potassium50 mg

Chef’s Secret

Deglaze your roasting pan with red wine or brandy before adding stock for a deeper, more complex au jus.

Substitutions

Best Match

Beef Broth/Stock

1:1

Most common and readily available substitute; may need seasoning to enhance depth.

Demi-Glace

1:0.5 (dilute 1 part demi with 1 part water/broth)

Offers deeper, richer flavor but is much thicker and more concentrated.

Gravy (thinly made)

1:1

Provides similar savory notes and moistness, but thicker texture and often includes flour/cornstarch.

Bouillon (beef)

1 tablet/tsp per 250ml water

Quick solution for flavor, but lacks the natural richness and body of pan drippings.

Buying Guide

Look for low-sodium options or prepare from scratch using roasted bones for best flavor.

Flavor Pairings

Prime rib roast beef French dip sandwiches mashed potatoes Yorkshire pudding.