When it comes to homemade French dip sandwiches, the key ingredient is a flavorful au jus. This beefy dipping sauce is what takes this dish from ordinary to extraordinary.
But sometimes, not everyone has the time (or patience) to make au jus from scratch. If you find yourself in a bit, don’t worry – there are plenty of substitutes that will still give you that same savory flavor.
Here are some of the best au jus substitutes like Beef Stock Powder Sauce, light beef gravy, beef consommé, Balsamic vinegar, onion soup mix, Beef Broth, Red Wine.
Also, you can use Jarred Au Jus, brown gravy mix, Mushroom gravy, Beef bouillon cubes Sauce etc. to replace au jus.
best au jus substitutes in details
1. Beef Stock Powder Sauce similar to McCormick au jus
Simply substitute beef stock for McCormick au jus. McCormick au jus is a dry mix that contains all of the traditional flavors of au jus, including beef stock, onions, and garlic.
Just follow the instructions on the package to prepare the sauce, and enjoy the same great flavor without spending a fortune.
This is easily available at most supermarkets and is much more affordable than beef stock.
2. My favorite light beef gravy for au jus substitution
One of my personal favorites is light beef gravy. This rich and flavorful gravy is made with beef stock, roux, and seasonings. It can simply be created ahead of time, making it ideal for busy weeknight dinners.
To make light beef gravy, start by sautéing diced onion and garlic in a tablespoon of butter. Then, add flour and whisk until the mixture is smooth. Next, slowly add beef broth, whisking continually until the gravy reaches the desired consistency.
Lastly, season with pepper and salt to taste. Serve immediately.
So next time you’re in the mood for French cuisine, give the light beef gravy a try. I’m sure you’ll find it to be a delicious alternative to Au jus.
3. beef consommé – A perfect substitute for au jus
As any professional chef knows, the key to a great dish is in the seasoning. A simple change like substituting beef consommé for Au jus can make all the difference in a recipe.
The richness of the consommé will enhance the flavor of the dish, while the Au jus will add a touch of acidity that can help to balance the flavors.
Plus, it’s a great way to add some extra protein to your meal.
Of course, it is important to use a quality consommé for this substitution. I recommend using a brand like Lyon or Fonda.
With these brands, you can be sure that your dish will turn out just as good as if you had used Au jus.
4. Balsamic vinegar – fewer calories alternative for au jus
Balsamic vinegar is another great way to add flavor without adding any extra calories. Simply add a few tablespoons of balsamic vinegar to your beef broth, and you’re good to go!
You can also try substituting beef broth for chicken broth if you’re looking for a lighter option.
5. substitute onion soup mix for au jus
If you’re in a pinch and don’t have any au jus on hand, onion soup mix makes a great substitute. The onion soup mix will add a bit of flavor to your dish, but it won’t be as intense as if you had utilized au jus.
Just mix together 1 tablespoon of onion soup mix with 1 cup of water, and you’re good to go.
If you’re searching for a more authentic taste, try using beef broth instead of water. This will give your dish a deeper flavor, but it may also make it saltier, so be sure to adjust the seasoning accordingly.
No matter what you use, an onion soup mix is a quick and easy way to add some flavor to your meal.
6. Beef Broth – A quick substitute for au jus
If you require a quick substitute for au jus, beef broth is your best bet. The beef broth has a similar flavor profile to au jus and can be used in the same way.
Just add a little bit of beef broth to your roast as it’s cooking, and you’ll have a delicious meal in no time.
7. You can try Red Wine instead of au jus
Another good substitute for au jus is red wine. Red wine gives a deep, rich flavor to your roast that is very similar to au jus.
Just add a little bit of red wine to your pan as your roast is cooking, and you’ll be good to go.
8. Jarred Au Jus – Gives similar flavor to au jus
For a French-inspired meal, you can’t go wrong with jarred au jus.
This rich, flavorful gravy is perfect for dipping roasted meats or vegetables, and it’s also great for smothering savory dishes like mashed potatoes or grits.
Best of all, it’s quick and easy to prepare. Simply heat the gravy in a saucepan and enjoy. For a truly decadent experience, try pairing au jus with a glass of red wine. Bon appetit!
9. You can use brown gravy mix instead of au jus
If you don’t have any au jus on hand, don’t fret! You can easily make a delicious brown gravy using a gravy mix. Simply follow the package directions, using water in place of beef broth.
For an extra boost of flavor, try applying a little Worcestershire sauce or finely chopped mushrooms. Once your gravy is finished, it can be used to round out any number of beef dishes, from pot roast to burgers.
So next time you’re in a bind, remember that a little gravy mix can go a long way.
10. Mushroom gravy for a vegan, gluten-free substitute for au jus
For those who are looking for a way to add more depth of flavor to their recipes, mushroom gravy is a great gluten-free option.
This type of gravy can be used as a substitute for au jus, and it is also a delicious way to add moisture and flavor to meat dishes.
The key to making a successful mushroom gravy is to use fresh mushrooms, which will provide the best flavor. Once the mushrooms are chopped, they should be sautéed in a small amount of oil or butter until they are soft.
Then, flour is added to the pan and cooked until it is golden brown. Next, broth and seasonings are added to the pan and simmered until the gravy is thickened.
Finally, the gravy is strained and served over your favorite dishes. With its rich flavor and versatility, mushroom gravy is a versatile ingredient that can take your recipes to the next level.
11. Use Beef bouillon cubes sauce in place of au jus
Just dissolve the bouillon cubes in water per the package instructions and then use the resulting liquid in place of beef stock.
Keep in mind that bouillon cubes are quite salty, so you may need to adjust the recipe accordingly.
With a little creativity, you can turn a simple dish into something special. So don’t be afraid to experiment in the kitchen and see what you can come up with.
How to make au jus at home?
Ingredients for au jus:
To make au jus at home, you will need beef broth, red wine, and thyme. In a saucepan, heat the beef broth and red wine over medium heat. Add the thyme and simmer for 10 minutes. Serve with the roast beef.
If you like a more intense flavor, you can simmer the au jus for longer or add more red wine. You can also add garlic or onion for additional flavor. Serve the au jus with the roast beef, and enjoy!
Other Au jUS alternatives you can use
· Chicken Broth or Stock
· Vegetable stock
· vegetable Bullion
substitute for au jus in Mississippi pot roast
substitute for au jus in Mississippi chicken
In Mississippi, they often serve the chicken with a gravy made from pan drippings and au jus mix. You can make a similar gravy at home by using the drippings from your roasted chicken and mixing in a package of au jus mix.
This gravy is delicious and served over mashed potatoes or rice.
FAQ’s related to au jus substitute
Q1. Is beef au jus the same as beef broth?
No, beef broth is a soup made of beef bones and vegetables, while beef au jus is a sauce made from pan juices containing beef flavorings.
Q2. Are French dip and au jus the same thing?
No, French dip and au jus are not the same things. French dip is a sandwich where the bread is dipped in the au jus. Au jus is the juice that comes from the roast beef.
Q3. What is the difference between jus and au jus?
Jus is a type of sauce or gravy made from the juices of meat or vegetables.
Au jus (from the French for “with juice”) is a term used in French cuisine to refer to a sauce made from juices that run naturally from meat as it cooks. The term is also used in modern English cuisine, typically to describe a gravy-like sauce made from pan drippings, generally served with roast beef or pork.
In North America, a common variation of au jus is made using beef broth or beef consommé as a base, with added onion and garlic. This gravy is often served over French dip sandwiches.
Q4. What can you substitute for the au jus packet?
If you don’t have any au jus packets or gravy packets on hand, you can also use beef broth as a substitute. Just cook the roast on low for 8 hours in beef broth. Once finished, you can use the remaining broth to make gravy.
Q5. Is onion soup mix the same as French Onion?
Yes, onion soup mix is the same as French onion. You can make the soup with either one.
Onion soup mix is a blend of dried onions and other seasonings, typically including salt, parsley, and savory. French onion is simply onions that have been sautéed or caramelized.
Q6. What is the ratio of water to brown gravy mix?
1 cup water to 1/3 cup brown gravy mix.
In a small saucepan, whisk together 1 cup water and 1/3 cup brown gravy mix. Carry to a simmer over medium heat, occasionally stirring, until thickened. Serve overcooked meat or vegetables. Enjoy!
Q7. What is the best gravy thickener?
There are a few different methods to thicken gravy, but the most common is to use flour. You can also use cornstarch, rice flour, or tapioca starch. The best way to thicken gravy is to whisk the flour into the drippings before you add any liquid.
This will allow preventing lumps from forming. You can also make a slurry by whisking together equal parts of flour and water. Then, just whisk the slurry into the gravy until it reaches the desired consistency. If your gravy is too thick, you can thin it out with some additional broth or water.
Another way to thicken gravy is to simmer it for a longer period of time. This will allow some of the water to disappear, leaving behind a thicker sauce. If your gravy is still too thin after simmering, you can try adding some tomato paste or pureed vegetables.
These will help to add body to the gravy. Just be sure to simmer the gravy for a few minutes after you add these ingredients so that they have time to break down and thicken the sauce.