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 FoodieAffair.com (still under construction).