Pantry Beef Au Jus Seasoning Mix

A Savory Dipping Sauce from My Mother’s Recipe Box

This homemade beef au jus gravy mix comes from my mother’s recipe box. She never called it by the fancy French name “au jus.” In our home, it was simply known as dipping gravy sauce.

Whenever we had roast beef sandwiches or leftover beef, she would quickly make this savory gravy to serve on the side for dipping. Instead of buying store-bought packets, she mixed her own blend of seasonings and kept it in the pantry so it was always ready to use.

This homemade version is easy to make, keeps well in the pantry, and lets you control the ingredients. It creates a rich, flavorful gravy that’s perfect for roast beef sandwiches, French dip sandwiches, or pouring over mashed potatoes.

Ingredients:

 4 Tbs. beef bouillon powder
4 Tbs. cornstarch
4 tsp. onion powder
2 tsp. dried parsley flakes
1 to 2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 tsp. ground black pepper

Directions:

Place the beef bouillon powder, cornstarch, onion powder, parsley flakes, garlic powder, thyme, rosemary, and black pepper into the bowl of a mini food processor.

Pulse the mixture several times until the ingredients are well combined and the herbs are broken down slightly.

Allow the mixture to sit for a few moments before opening the lid so the fine powder has time to settle.

Carefully transfer the mixture into a glass container or jar with a tight-fitting lid.

Store in a cool, dry pantry for up to 6 months.

To Make Au Jus Gravy:

In a small saucepan over medium-low heat, melt 2 tablespoons butter.

Stir in 4 1/2 teaspoons of the homemade gravy mix.

Slowly pour in 2 cups of water, whisking constantly until smooth.

Increase the heat to medium and bring the mixture to a gentle boil while continuing to whisk.

Reduce the heat to low and allow the gravy to simmer for 3 to 5 minutes, or until it thickens slightly.

For additional flavor, stir in 1 tablespoon Worcestershire sauce if desired.

Serve warm.

Tips for Best Success:

• Use a food processor to help blend the herbs into the mixture evenly.
• Store the mix in an airtight jar to keep moisture out.
• Label the jar with the mixing instructions for convenience.
• Whisk continuously when making the gravy to prevent lumps.
• Adjust the thickness by adding a little more water if needed.

 Variations and Substitutions:

Make it richer:
Use beef broth instead of water when preparing the gravy.

Add extra flavor:
A splash of Worcestershire sauce or soy sauce adds depth.

Add garlic flavor:
Increase the garlic powder slightly.

Make it thicker:
Add an extra teaspoon of the mix when preparing the gravy.

Salt control:
If using very salty bouillon, reduce the amount slightly.

Serving Suggestions:

This au jus gravy is perfect for:

• French dip sandwiches
• Roast beef sandwiches
• Prime rib
• Beef sliders
• Mashed potatoes
• Roast beef dinners

It also works well as a dipping sauce for crusty bread. 

How to Store:

Store the dry gravy mix in an airtight container in a cool pantry for up to 6 months.

Prepared gravy should be stored in the refrigerator in a covered container for up to 3 days.

Reheat gently on the stovetop, whisking to restore the smooth texture.

Frequently Asked Questions:

What does au jus mean?
Au jus is a French term meaning “with juice,” referring to a light gravy made from meat juices.

Can I make this without a food processor?
Yes. Simply whisk all the ingredients together in a bowl until well combined.

Can I use beef broth instead of water?
Yes. Using broth will make the gravy even richer in flavor.

How can I thicken the gravy more?
Use a little extra mix or simmer it slightly longer.

Can this mix be doubled?
Yes. It stores well, so making a larger batch is convenient.