this subject was brought up on another forum so i thought i would share how i do it
first a little food meaning lesson..lol
au jus... its just means "in its own sauce" in french
"Au jus" sauce is nothing more than beef stock stirred into the degreased roasting pan and brought to a boil. It is not thick like a typical sauce or gravy. The au jus will only be as good as your stock, so I strongly recommend that you use homemade beef stock. If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes.
2 large garlic cloves, peeled
1 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried rosemary, crumbled
1/2 teaspoon freshly ground black pepper
3 cups beef stock, homemade highly preferred, or use low-sodium canned beef broth
first a little food meaning lesson..lol
au jus... its just means "in its own sauce" in french
"Au jus" sauce is nothing more than beef stock stirred into the degreased roasting pan and brought to a boil. It is not thick like a typical sauce or gravy. The au jus will only be as good as your stock, so I strongly recommend that you use homemade beef stock. If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes.
2 large garlic cloves, peeled
1 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried rosemary, crumbled
1/2 teaspoon freshly ground black pepper
3 cups beef stock, homemade highly preferred, or use low-sodium canned beef broth
