ncage1974
Senior Cook
First of all i hope i spelled it right. So here goes. I have been googling to find a good au jus recipe. I have not found much. I have found recipes where they take a prime cut of meat say like a prime rib and make au jus out of that. Thats not what im after. First its way to expensive to just create some au jus sauce. A lot of times when i come home from work and am tired. I will just take delly roast beef and heat up my au jus (or make it). I will dip the roast beef in the au jus just enough to warm it up. I think put it on a roll with a slice of provolone and stick it in the panini machine for 3 minutes. I want a quick au jus thats just descent here. I am not expecting the most decitant au jus there is. It also must be relatively quick and i don't want to use the package stuff. If you ever tasted quiznos beef dip sandwiches; there au jus is pretty good for not being homemade. I would like to come close to that. From what i found on au jus this is what i tried:
1) Reduce beef broth to like 1/4 its volume. I also added a splash of sherry, a little soy sauce & worchester. It never quite thickened up eough so i did have to use a little flour/water slurry.
--it was ok. a little salty. Nothing spectacular.
2) I sauted garlic/shalets in a little oil. Added beef broth & consume. I added a splash of sherry, merin, and worchester. I thickened it with both masa harina and flour. The taste was better than above but still not what im looking for.
Can anyone help out there?
Ncage
1) Reduce beef broth to like 1/4 its volume. I also added a splash of sherry, a little soy sauce & worchester. It never quite thickened up eough so i did have to use a little flour/water slurry.
--it was ok. a little salty. Nothing spectacular.
2) I sauted garlic/shalets in a little oil. Added beef broth & consume. I added a splash of sherry, merin, and worchester. I thickened it with both masa harina and flour. The taste was better than above but still not what im looking for.
Can anyone help out there?
Ncage