French Dip Recipe with Easy Au Jus (2024)

FAQs

What is French dip sauce made of? ›

The secret to this best-ever French dip? It's all in the jus. To make it, you're going to place your roasting pan with the beef drippings on the stove top before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

INGREDIENTS: DEXTROSE, HYDROLYZED CORN, SOY, AND WHEAT PROTEIN , SUNFLOWER OIL, CORNSTARCH, SALT, SUGAR, YEAST EXTRACT, CANOLA OIL, SILICON DIOXIDE (TO PREVENT CAKING), ONION, PAPRIKA, NATURAL FLAVOR, BEEF FAT WITH TOCOPHEROL, CARAMEL COLOR.

Although au jus is not intended to be gravy, you can thicken the sauce by melting 1 tablespoon of butter in a microwave-safe bowl, adding 1 tablespoon of flour, and whisking these together. Then, add about 2 tablespoons of the prepared au jus sauce to the butter-flour mixture.

A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice".

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

Au Jus: Maltodextrin, Modified Food Starch, Sugar, Salt, Yeast Extract, Beef Stock, Disodium Inosinate and Disodium Guanylate, Hydrolyzed Vegetable Proteins (corn, soy, sunflower), Contains 2% or less of the following: Natural Flavor, Beef Fat, Monosodium Phosphate, Palm Oil, Silicon Dioxide (anti-caking agent), Onion ...

What is the difference between jus and au jus? ›

We'll leave you to decide how pedantic you want to be about it, but by the gold standard, au jus is a style of serving food; the sauce is just jus, as in: “If only we could make beef au jus with less beef and more jus”.

Various kinds of meat are often served au jus in French cuisine. The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.

Au jus is thinner, so you might need to thicken a gravy or soup with a little cornstarch mixed with water. Also be aware that au jus is saltier than demi-glace, so you might not want to use the entire package.

Flour and cornstarch are the typical “go-to” thickeners but, depending on what you're serving with the meat, you could also use a small amount of pureed vegetable.

red wine vinegar and grape juice are usually good subs. I think perhaps cranberry juice would work too in a pinch. But grape juice and/or red wine vinegar are what I'd go with.

The quick way to make French Onion Dip is to simply stir a packet of onion soup mix into a container of sour cream, but if you're looking for more of a “from scratch” approach with that slow caramelized flavor, we've got you covered.

A fry sauce combines ketchup and mayonnaise, creating a creamy and tangy flavor. This is the classic “fry sauce” that most people are familiar with. Fry sauces have been around since the late 1940s, and they can be found in many countries all over the world.

Au jus has a rich, savory flavor that is derived from the natural juices of the meat. The taste of au jus can vary depending on the type of meat it is made from and the spices and herbs used to season it. For example, beef au jus has a rich, beefy flavor with a hint of sweetness from the natural juices of the meat.

Béchamel sauce (/ˌbeɪʃəˈmɛl/, French: [beʃamɛl]) is one of the mother sauces of French cuisine. This sauce is made from a white roux (butter and flour) and milk, seasoned with ground nutmeg.