Ingredients:

  • 1 Tbsp Beef Drippings or Unsalted Butter
  • 1 medium Shallot, finely minced
  • 1 clove Garlic, minced
  • 1/4 cup Dry Red Wine (e.g., Merlot or Pinot Noir) (Optional)
  • 4 cups High-Quality Beef Stock (low sodium)
  • 1 tsp Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • Kosher Salt, to taste
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Heat the medium saucepan over medium heat. Add beef drippings or butter. Once shimmering, add the minced shallot and garlic. Sauté for 2-3 minutes until fragrant and softened, ensuring the garlic does not burn.
  2. If using wine, pour the red wine into the pan. Bring to a rapid simmer, using a spatula to scrape up any browned bits (fond) stuck to the bottom of the pan. Reduce the wine until it is nearly evaporated (about 1 minute).
  3. Pour in the beef stock and add the Worcestershire sauce and fresh thyme sprigs. Increase the heat to high and bring the liquid to a rolling boil.
  4. Reduce the heat to medium-high and maintain a vigorous simmer. Continue to cook, uncovered, until the liquid has reduced by approximately one-third, about 7–8 minutes, concentrating the flavor.
  5. Remove the pan from the heat. Carefully remove and discard the thyme sprigs. Pour the Au Jus through a fine-mesh sieve into a clean bowl or serving vessel to ensure a smooth, clear consistency.
  6. Taste the strained Au Jus and adjust seasoning with salt and pepper as needed. Skim off any excess surface fat before serving hot alongside roasts or French Dip sandwiches.