Wednesday, October 2, 2013

how to make au jus without drippings

No glamorous pictures for this post! The glamour shots will come later... when I post the Roast Beef Crescents that are just begging to be dipped in au jus. Au jus literally means "with it's own juice", but since I use deli roast beef to make the crescents, I had to work from scratch for the jus. It's not as hard as you would think, and the jus comes out amazing.
 The whole shebang starts out with onions, you'll want to caramelize these.
Of course, you'll also want some garlic. Make sure this doesn't burn!
At this point, add some Marsala wine. Don't have Marsala wine? You should get some. Don't have time to get some? You can use red wine to make it deep and rich, or white wine to make it bright and clean. Or, you can use all beef broth. Don't use beer. Trust me.
Add in a few dashes of soy sauce, and a few dashes of Worcestershire sauce and let this reduce just a bit.
Then add in all the beef broth. Bring this to a high boil, lower to a simmer and cook for 30 minutes to reduce, thicken and become delicious.
Alrighty, once this has simmered for 30 minutes, now it's almost time to finish it off.
Strain out all the onion and garlic, then transfer the broth back into the pot. Stir in a tablespoon of flour and simmer for an additional 5 minutes. Then, it should be perfection.
Au Jus without Drippings
1 Tablespoon butter
1 Tablespoon olive oil
1/4 cup onion, diced
3 cloves garlic, minced
1/4 cup Marsala wine
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 cups beef broth
1 Tablespoon flour

In a saucepan over medium heat, melt butter into the olive oil. Add onion and cook for 10-15 minutes, or until caramelized. Add in garlic and cook an additional minute, or until fragrant. Pour in Marsala wine and cook for 1 minute to burn off alcohol. Add in soy sauce and Worcestershire sauce. Cook for an additional minute then add in beef broth. Bring to a boil and then lower heat. Simmer for 30 minutes on low heat. Strain broth of onions and garlic and transfer back into saucepan. Whisk in flour and cook an additional 5 minutes to thicken. Serve hot and enjoy!