Homemade Au Jus Powder - Recipe

Au jus ("with juice" in French) refers to the natural meat juices released during cooking. When making a roast, these flavorful drippings accumulate at the bottom of the pan.

Homemade Au Jus Powder - Recipe

Traditional au jus gravy starts by deglazing these pan drippings with broth, wine or other liquids to dissolve the browned bits, then simmering to develop flavor. The resulting thin, concentrated sauce makes an incredible accompaniment to juicy roasts and sandwiches.

Benefits of Homemade vs Store-Bought

Commercial au jus mixes are convenient, but making your own has some key advantages:

  • Greater flavor intensity - Tailor the blend to suit your tastes
  • Versatility - Use beyond just gravy; mixes into dips, rubs etc.
  • Cost savings - A large batch yields many servings for just pennies apiece
  • Control over ingredients - Omit additives/preservatives if desired

With a simple combination of pantry staples, it's easy to whip up a superior spice mix that puts pre-made packets to shame. Mastering an au jus recipe unlocks a world of possibilities for enhancing roasts, sandwiches, vegetables and anything craving a hit of rich, meaty flavor.

By adjusting the amounts of each ingredient, you can tweak the mix to suit your personal preferences. Use more bouillon for intensified beefiness, add other dried herbs like thyme or rosemary, incorporate wine powders - get creative!

Tip: Select a high-quality bouillon powder for maximum meaty flavor. The brand you choose impacts the end result.

Making Au Jus Gravy

Using your homemade mixture to make au jus gravy takes just minutes. Simply:

  1. Bring 2 cups water or beef broth to a boil in a saucepan
  2. Whisk in 5 tsp au jus powder until dissolved
  3. Reduce heat and simmer for 10-15 minutes until slightly thickened

The cornstarch helps give the gravy a rich, glossy texture while the bouillon provides concentrated meaty flavor.

For even deeper flavor, use a combination of beef broth, red wine and Worcestershire sauce instead of plain water. Simmering longer helps meld the ingredients. Add extra bouillon powder or cornstarch to adjust the taste and thickness to your liking.

Tip: For the best flavor, make au jus with pan drippings. Deglaze the meat roasting pan with wine or broth first.

This homemade blend eliminates the need for pan drippings to make delicious au jus gravy. Use this instant, from-scratch seasoning mix to elevate roasts, sandwiches and more with the rich flavor of meat drippings.

Recipe Variations

Tailor your homemade blend to suit different applications:

  • French Dip Sandwiches: Boost beefiness with extra bouillon and Worcestershire
  • Pot Roasts: Stir into the braising liquid for rich, meaty flavor Gravy: Blend in pan drippings for the ultimate roast gravy
  • Compound Butters: Mix with soft butter for an incredible finishing butter
  • Salad Dressings: Add tangy, savory depth to vinaigrettes
  • Stews and Chili: Sprinkle over meat and veggies while simmering

Really the only limit is your imagination - this umami dust can provide a flavor boost however you see fit. Make multiple batches with customized spice blends for keeping on hand.

Homemade Au Jus Powder - Recipe

Homemade Au Jus Powder Recipe


  • Beef bouillon - Dried stock base providing meaty flavor
  • Cornstarch - Thickens liquid when reconstituted
  • Onion powder - Adds aroma, balances savory notes
  • Parsley - Fresh herbal flavor and green flecks
  • Black pepper - Spicy contrast to rich umami taste
  • Garlic powder - Extra dimension of flavor


Combine Dry Ingredients

  • First, measure out all spices, herbs and powders into a small mixing bowl:
  • 2 tbsp beef bouillon
  • 2 tbsp cornstarch
  • 2 tsp onion powder
  • 1 tsp dried parsley
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • Tip: Use a digital kitchen scale for most accurate measurements.

Blend the Mix

  • Now blend everything together thoroughly using a fork, whisk or electric mixer on low speed. Keep mixing until the texture becomes a homogeneous powder.
  • Tip: Use a blender or food processor to grind ingredients into a fine, consistent powder.

Transfer to an Airtight Container

  • Finally, spoon your spice blend into an airtight jar, tin or zip-top bag. Push out excess air before sealing and store somewhere cool, dark and dry.
  • Tip: Write the recipe name and date on the container so you know what it is and when it was made.
  • And that's it - you just made your own batch of homemade au jus seasoning from a few pantry staples! It will stay fresh for up to 6 months when stored properly.
  • Now you're ready to transform this blend into incredibly flavorful au jus gravy whenever a recipe calls for it.


What's the difference between au jus and gravy?

Gravy uses a thickening agent like flour or cornstarch to create a thick sauce. Au jus is thin, designed for dipping and usually only thickened slightly by natural gelatin extracted from bone broth.

What roast meats pair well with au jus?

Prime rib, tri-tip, chuck roast, brisket, holiday hams and any braised or roasted beef all taste fantastic with au jus gravy.

Is homemade au jus gluten free?

Yes, as long as you use cornstarch instead of flour. Just confirm bouillon and other ingredients are gluten free too.

How do I store and reheat leftover au jus?

Refrigerate au jus gravy for 3-4 days or freeze for 4-6 months. Reheat gently in the microwave or stove. Add water or broth if the gravy thickens too much.

What dishes use au jus powder?

In addition to gravy, this versatile blend adds meaty flavor to French dip sandwiches, compound butters, pot roasts, stews, salad dressings, pasta sauce and endless other savory dishes.


Whipping up flavorful homemade au jus powder takes just a few minutes and some simple ingredients likely already in your pantry. Master this versatile blend to amplify the savory flavor of roasts, sandwiches, veggies and soups.

Adjust the recipe to create your perfect mix, then keep a batch at the ready to shake up pan gravies, au jus dipping sauce, salad dressing and endless everyday dishes.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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