Name: Au Jus
Ingredients: 2 tablespoons Garlic Olive Oil; 4 large Onions chopped into big chunks; 6 - 7 Whole Garlic Cloves; 5 to 6 springs Fresh Rosemary roughly chopped; 5 to 6 springs Fresh Thyme roughly chopped; 1 Stalk of Celery chopped into 1 inch pieces; 3 pounds of Carrots chopped into 1 inch pieces; 3 ½ Quart Beef Stock or Broth; Salt and Pepper to taste

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Au Jus

4.10 from 207 votes

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Ingredients

2 tablespoons Garlic Olive Oil
4 large Onions chopped into big chunks
6 - 7 Whole Garlic Cloves
5 to 6 springs Fresh Rosemary roughly chopped
5 to 6 springs Fresh Thyme roughly chopped
1 Stalk of Celery chopped into 1 inch pieces
3 pounds of Carrots chopped into 1 inch pieces
3 ½ Quart Beef Stock or Broth
Salt and Pepper to taste

Instructions

In a large pot, heat the Olive Oil, once hot, sauté the onions until golden brown. This could take 10 to 15 minutes minimum. Add the fresh herbs and garlic. When the garlic is fragrant a couple minutes later, add the vegetables. Add enough stock to barely cover the vegetables the Chef used 3 quarts in his large pot.
Cook at a very low heat not covered for at least 2 ½ to 3 hours.
Remove all the vegetables and reserve the delicious Au Jus and season with salt and pepper to taste.

Notes

For the Garlic Olive Oil: click here

For the Stab French Oven: click here

For the Reduction / Saucier Pan: click here

About
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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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5 Comments

Oscar G on December 29, 2022 at 6:23 pm

What sauce would you make using the au jus? In your video, you said you can use this to make more sauces – can you suggest what other sauces you would make after making the au jus ?

Kristi Frodsham on December 23, 2022 at 7:31 pm

I used your recipe to make beef stock. I then used it in your au jus recipe. It seemed like a repetitive process of adding vegetables and simmering for hours. Is that what you recommend for a really flavorful au jus?