Sort ingredients
fatare
QR Code
Listen
Pdf
Skim the excess fat away from the surface of the pan drippings (some fat left mixed in is ok).
To a medium saucepan over medium heat add ¼ cup of pan drippings (or ¼ cup of butter).
Once the drippings are hot (or the butter is melted), sprinkle the flour over the drippings and mix to create a roux. Cook the roux while stirring for about 2 minutes (to cook off the raw flour taste).
Next, while whisking constantly, slowly pour the red wine into the roux (the roux will look purple). Continue whisking while sauteing for 2 minutes (until the wine has reduced and there’s no longer a strong alcohol smell). Continue whisking while you slowly pour in half the beef broth. Whisk until there are no lumps, then whisk in the remaining broth and the Worcestershire sauce.
Once the au jus begins to boil, let it gently boil for 3-4 minutes, or until it has thickened a little bit. Carefully taste, add salt and pepper if desired, then transfer to a serving dish.
Serve hot with a French dip sandwich, prime rib, or your favorite beef roast.