How to Make Mouthwatering Au Jus with Beef Bouillon Cubes: A Step-by-Step Guide

As a busy home cook I love having quick shortcuts in my back pocket to make flavorful dishes like au jus without spending hours simmering stock. That’s where beef bouillon cubes come in handy! These concentrated shelf-stable cubes provide big beefy flavor in no time at all.

In this simple guide, I’ll walk you through my easy method for using beef bouillon to make restaurant-quality au jus right in your own kitchen From the basic ingredients to foolproof techniques, let’s unlock the secrets to incredible au jus made with handy bouillon cubes.

Au Jus Basics

For those new to this classic French sauce, au jus (pronounced “oh-jhoo”) translates to “with juice.” True au jus is made by using the natural juices released by roasting meat. However, you can mimic this restaurant-style sauce at home with a few key ingredients:

  • Beef bouillon – provides rich, meaty flavor
  • Soy sauce – enhances savoriness
  • Wine or vinegar – brightens with acidity
  • Aromatics – onion, garlic, herbs

The ingredients are combined, simmered, and reduced to create an intensely flavorful sauce for drizzling over steaks, French dip sandwiches, roast beef, and more.

Why Use Beef Bouillon Cubes?

While you can make au jus using homemade beef broth, bouillon cubes offer several advantages:

  • Convenience – no lengthy simmering of stock required
  • Concentrated flavor – cubes are packed with roasted beef essence
  • Affordability – cubes are budget-friendly compared to canned broth
  • Long shelf life – cubes keep for months in the pantry
  • Customization – control seasoning by adjusting cube amount

Now let’s get into the easy recipe and tips for foolproof au jus using handy beef bouillon cubes!


  • 4 cups water
  • 4-6 beef bouillon cubes
  • 1⁄4 cup soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1⁄2 tsp garlic powder
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1⁄4 cup red wine vinegar
  • Salt and pepper to taste

Step-by-Step Instructions

  1. In a medium saucepan, bring the water to a boil over high heat. Once boiling, remove from heat.

  2. Add the beef bouillon cubes and whisk vigorously until fully dissolved.

  3. Stir in the soy sauce, Worcestershire, onion powder, garlic powder, bay leaf, and thyme sprig.

  4. Add the vinegar and return pan to medium-high heat. Simmer for 15-20 minutes until reduced by half.

  5. Taste the au jus and season with salt and pepper as desired. Remove bay leaf before serving.

  6. For a smoother sauce, strain through a fine mesh sieve. Serve warm over cooked beef dishes.

Handy Tips for Making Au Jus with Bouillon

  • Start with hot water to dissolve cubes quickly.
  • Add more cubes for richer flavor or less for milder.
  • Simmer uncovered to allow sauce to reduce and thicken.
  • Swap in red wine for a bolder, earthier flavor.
  • Stir in cornstarch slurry to thicken more if desired.
  • Garnish with chopped parsley or green onions.
  • Freeze extras in ice cube trays for quick use later.

Common Au Jus Questions

How do you thin out au jus?

Add more hot water or beef broth until desired consistency is reached.

What is the difference between au jus and gravy?

Au jus is made from the natural juices of roasted meats while gravy is thickened with flour or cornstarch.

Can you use au jus as a marinade?

Yes, the bold flavors make it an excellent marinade for beef.

What goes well with au jus?

It pairs beautifully with roast beef, steaks, French dips, burgers, potatoes, and onion rings.

How long does au jus last in the fridge?

Properly stored au jus will last 3-4 days refrigerated in an airtight container.

Enjoy Restaurant-Worthy Au Jus at Home

With just a few humble beef bouillon cubes, you can now easily whip up au jus that rivals your favorite restaurant recipe. The concentrated meaty flavor takes this sauce to the next level. Use this simple guide and be prepared to impress your family and friends with incredible au jus anytime. Now go forth and drizzle away on all your favorite beef dishes!

How to Make Au Jus

How do you make a beef bouillon gravy?

Place the water in a medium sauce pan and bring to a boil. Reduce heat to low; whisk in the beef bouillon. Whisk in the soy sauce, garlic powder and salt and pepper to taste. If you like a thicker Au Jus gravy, you can also whisk in a little flour to thicken it. An easy, cheap and quick version of the gravy used for French Dip Subs.

How do you make au jus in a crock pot?

Pour 1/4 cup of cold water into a measuring cup. Add 1 teaspoon cornstarch and whisk until smooth. Add to simmering broth mixture in pan. Whisk, turn up heat to medium high. Add 1 tablespoon butter to hot au jus, whisk until melted. Serve while hot.

How to make au jus?

As mentioned, the key to a delicious Au Jus is using high-quality beef broth. The broth should be made from bones and meat that are rich in flavor. You can make your own beef broth by simmering beef bones, vegetables, and herbs for several hours. This will give you a broth that is rich and flavorful, with a deep brown color.

How do you make beef jus?

Drippings – ½ a cup of beef drippings or use butter instead. A full-fat butter like European butter works best for adding the luscious texture of a great jus. Stock – 2 cups of beef stock. Beef Base – 1 tablespoon of beef broth paste. The most commonly found is Better Than Bouillon Beef Base.

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