Thursday, April 16, 2009

Au Jus

Au Jus will make your steaks a little more flavorful and give them a bit more flair. It keeps in the refrigerator for a few days, so you can make it ahead of time.

Makes 1 cup plus a little bit
  • 1 cup store-bought veal demi-glace
  • 2 1/2 teaspoons commercial beef base
  • 1 1/4 teaspoons commercial chicken base
  • 1/2 teaspoon whole black peppercorns
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • 1 bay leaf or 1/8 teaspoon ground bay leaves
  • Pinch of ground white pepper
  1. In a medium saucepan, combine 1 1/4 cups of water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and ground white pepper. Whisk well. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.
  2. Strain through a fine-mesh sieve into a metal bowl. Discard the solids. Let cool, then cover and refrigerate for at least 1 hour until chilled. Scrape any fat that has congealed on the surface. Use right away or transfer to a lidded container and refrigerate for up to 3 days.
NOTE: Commercial beef and chicken base can be bought online. They will soon be available on my website (still under construction).

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