Creamy Gluten Free Au Jus
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A creamy and gluten free au jus, perfect for serving alongside beef tenderloin, with leftover tenderloin sandwiches, or over mashed potatoes.
I prefer the natural flavor of beef drippings when I am craving a flavorful au jus, but sometimes I neglect to save pan drippings from the prime rib or beef roast when I’m in a rush. Salted butter is a good stand in, and I am highlighting the steps to reflect using either when whisking together this altogether creamy, gluten free au jus for your next beef recipe!
Pair this homemade albeit thicker style au jus with my Beef Tenderloin Roast, spooned over fluffy Parmesan-Crusted Mashed Potatoes, or alongside my Leftover Beef Tenderloin Sandwiches.
Ingredients Required to Make au Jus
- beef drippings or salted butter
- fresh rosemary branch
- dietary-appropriate gluten free all-purpose flour
- old vine red zinfandel or other dry red wine
- beef broth or beef stock
- gluten free Worcestershire sauce
- Kosher salt
- black pepper
Drippings are the collective juices, fats, and brown bits in the bottom of the roasting pan or slow cooker from that beef rump roast. They are a WEALTH of flavor and are SMART to save for everything from Yorkshire Puddings to a beef gravy base to this au jus method. Made the roast but don’t need an au jus right now? Use an ice cube tray or airtight container to freeze the meat drippings from the bottom of your roasting pan!
How to Make Au Jus?
Muddle a Rosemary Branch
Using the smooth side of a meat mallet, gently muddle the leaves of a rosemary branch between two sheets of plastic wrap. Be sure to flip the branch so you pummel both sides and are sure to smash the woody branch a bit as well.
Make a Roux
In a medium-sized saucepan over medium-high heat, melt beef drippings or butter until they are sizzling. Sprinkle in a gluten free flour of choice and whisk thoroughly until a thin, drizzly paste forms.
Old Vine Zin to Build Flavor
Vigorously whisk a quality old vine red zinfandel into flour mixture. Add the muddled rosemary branch and cook for 1 minute to allow the rosemary leaves to release their oil. Continue cooking over medium-high heat for another minute or until the olfactory alcohol smell is significantly reduced. Remove the rosemary branch and discard.
Layer Flavor and Thicken
Slowly pour in some beef broth. Whisk vigorously to combine. Once beef broth is incorporated, pour in additional broth and some gluten free Worcestershire sauce. Bring mixture to boil and cook 5 minutes or until slightly thickened.
Season with salt and pepper to taste. Keep warm over a low burner until ready to serve. You may strain the au jus through a fine mesh sieve to eliminate any bits of rosemary or flour lumps if desired.
Modifying the Norm to Make It Not Entirely Average
- Substitute hard cider which is almost always naturally gluten-free in lieu of the red wine in the au jus for a slightly sweeter, less acidic rendition of this classic sauce
- Au jus doesn’t have to be beef; use the drippings from roast chicken along with chicken broth or stock in lieu of beef drippings and beef broth or stock, making sure to follow the recipe card until you achieve a slightly thick, caramel color sauce similar in viscosity to French onion soup
- Swap out fresh thyme leaves in lieu of the rosemary for a more subtle flavored finished sauce
Creamy Gluten Free Au Jus
Equipment
Ingredients
- 6 tablespoons beef drippings may substitute 4 tablespoons salted butter
- 1 3 to 4-inch long rosemary branch fresh
- 2 tablespoons gluten-free all-purpose flour
- ¼ cup old vine zinfandel or other dry red wine
- 2 cups beef broth
- 1 tablespoon gluten-free Worcestershire sauce to taste
- pinch Kosher salt to taste
- pinch black pepper to taste
Instructions
- Using the smooth side of a meat mallet, gently muddle the leaves of a rosemary branch between two sheets of plastic wrap. Be sure to flip the branch so you pummel both sides and are sure to smash the woody branch a bit as well.
- In a medium-sized saucepan over medium-high heat, melt beef drippings or butter until they are sizzling. Sprinkle in flour. Whisk thoroughly until a thin, drizzly paste forms.
- Vigorously whisk a quality old vine red zinfandel into flour mixture. Add the muddled rosemary branch and cook for 1 minute to allow the rosemary leaves to release their oil. Continue cooking over medium-high heat for another minute or until the olfactory alcohol smell is significantly reduced. Remove the rosemary branch and discard.
- Slowly pour in half the beef broth. Whisk vigorously to combine. Once beef broth is incorporated, pour in additional broth and the Worcestershire sauce. Bring mixture to boil and cook 5 minutes or until slightly thickened. NOTE: if you have homemade beef stock on hand, use it in lieu of broth to add richness and intensity.
- Season with salt and pepper to taste. Keep warm over a low burner until ready to serve. You may strain the au jus through a fine mesh sieve to eliminate any bits of rosemary or flour lumps if desired.
Notes
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.
Nutrition
