We all love sauces and gravies with our roast beef. My personal favorite is Au Jus. The sauce is French in origin and it’s base is the traditional mirepoix and a good quality consommé. Not to worry, mirepoix can be found at your local grocer and the consommé is Campbell’s, the rest is up to you. Guaranteed to make your kitchen smell wonderful while it’s cooking!
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All-Seasons, Sauces and Gravies
1 hr, 15 min
1 hr, 15 min
Buy prepared chopped vegetables from the fresh produce section of your grocery store to speed things up and to buy only what you need for this recipe.
Degree of Difficulty
2cansbeef consommé (cannedCampbell's)
Gather all ingredients before starting the recipe.
Chop onions, carrots, celery and mushrooms.
Heat a medium sauce pan over medium high heat for 1-2 minutes, then add olive oil and 1 tablespoon of the butter and stir until melted and combined.
Add chopped onions, carrots, celery, thyme and mushrooms to hot oil and sauté, stirring periodically, until the mixture is well browned and the juice from the mushrooms has evaporated. This should take about 5-8 minutes.
Add red wine and cook until the wine is reduced by half, 15 to 20 minutes at a medium low heat at a gentle simmer, not a boil.
Add beef consommé and reduce the liquid by half, another 15-20 minutes over medium low heat. Taste for seasoning and adjust as required.