Homemade Au Jus Gravy Mix Recipe for Rich, Savory Sauce

Homemade Au Jus Gravy Mix is a time-saving, savory seasoning blend that belongs in every pantry. Use it to make quick au jus for French dip sandwiches, roast beef, or to enrich a crockpot Mississippi pot roast. This simple mix delivers deep, beefy flavor without the need for pan drippings or an all-day roast.

What is Au Jus?

Traditional au jus is a thin brown sauce made by deglazing roast pan drippings or rendered beef fat with beef broth, red wine, and Worcestershire, simmered with mirepoix (onion, celery, and carrot) and strained. It’s a steakhouse classic, commonly served with prime rib and French dip sandwiches, but it requires a roast and a bit of effort.

When you want that au jus flavor without roasting, powdered au jus mix packets are a convenient alternative. They’re shelf-stable and add instant flavor and body to soups, stews, and pot roasts. However, commercial packets aren’t available everywhere, so making your own powdered mix is a great fallback.

Au Jus Mix

This homemade au jus mix is built from pantry staples you probably already have. It’s quick to make and stores well. Here’s what you’ll need:

• Beef bouillon powder or stock powder
• Cornstarch
• Granulated onion or onion powder
• Dried parsley flakes
• Granulated garlic or garlic powder
• Black pepper

No special equipment is required, though a blender or food processor helps produce a finer, more uniform powder similar to commercial mixes. Other helpful items:

• Measuring spoons
• Whisk, fork, blender, or small food processor
• Airtight jar or container for storage

Choose a bouillon or stock powder you like, since it provides the main beefy base of this mix. If you prefer a vegetarian or non-beef version, substitute vegetarian, chicken, pork, or lamb bouillon for similar savory results.

Note: this homemade mix won’t be as dark as some commercial packets because it lacks added caramel coloring. If you want a deeper color in the finished gravy, stir in a small amount of browning sauce when you reconstitute it.

Gluten Free Au Jus Mix

This recipe is naturally gluten free if you use a gluten-free bouillon, because cornstarch is used instead of wheat flour for thickening. Cornstarch also gives a glossy finish to the gravy rather than the dull opacity that flour can produce.

Check labels for allergens and whether the bouillon contains artificial flavors if that matters to you. Also beware that adding Worcestershire or soy sauce when reconstituting the gravy can introduce gluten or wheat-derived ingredients—choose gluten-free versions if needed.

If you like a thicker au jus, simply increase the cornstarch slightly when making the mix.

Au Jus Gravy Mix

Measure all ingredients into the bowl of a blender or food processor fitted with a metal blade and pulse until the mixture is uniform in color and texture. If you don’t have a blender, combine the ingredients in a bowl and whisk or stir thoroughly with a fork—your mix will be a little more textured but will work fine.

If you used a blender or food processor, let any dust settle for a few minutes before opening. Transfer the powdered au jus mix to an airtight container and store it in a cool, dark place.

One ounce of the finished dry mix equals about 4 1/2 teaspoons, which is roughly the same as one commercial au jus packet. To make a basic au jus, whisk 4 1/2 teaspoons of the mix into 2 cups of cold water in a small saucepan.

For a richer, “next-level” au jus, use 1 3/4 cups water, 2 tablespoons red wine, and 1 tablespoon Worcestershire or soy sauce in place of 2 cups water. Bring the liquid to a boil over medium heat, whisking constantly, then reduce the heat and simmer for about 5 minutes until slightly thickened. If you added wine and Worcestershire or soy sauce, simmer closer to 15 minutes to cook off the raw wine flavor.