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.

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 recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy. The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked.

Beef Consomme

Consomme is a flavorful but clear broth and uses egg whites to remove most of the color of the broth. It still has a lot of flavors and can be used to replace au jus in almost any recipe.

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.

The basic concept is the same at both places – Philippe's serves their French Dip “wet” which means that the roll is dipped in the meat juices and then filled with roast beef, Cole's serves theirs with a side of au jus which diners dip their sandwich into.

About the Sandwich

Roast beef. Swiss. Sub roll. French au jus sauce.

Au jus sauce is known for its rich, savory taste and is a popular accompaniment to roast beef sandwiches, prime rib, and French dip sandwiches.

Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent. In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned.

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”.

How to use extra au jus? ›

Alternatively, you can use pre-made beef bouillon granules. Combine Ingredients: In a mixing bowl, combine the beef bouillon granules (or crushed cubes), onion powder, dried parsley flakes, white pepper, garlic powder, and celery salt. Use a whisk or a fork to ensure that all the ingredients are evenly mixed.

And with the French-born Mathieu making these early roasted pork sandwiches that were dipped in further fattening gravy, the argument to be made is that the name stuck as a sort of double entendre, using the man's heritage and the robust sandwiches to play off a commonly-known term.

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.

Can you use brown gravy instead of au jus? Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

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.

This sauce is made up of mayo, ketchup, some sriracha for that heat kick, and some honey, rice vinegar and Worcestershire sauce for that tangy- almost smokey- sweetness.

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.