Au Jus Mix from Scratch
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A dry mix of beef bouillon, cornstarch and seasonings blended to a fine powder. Whisk it into cold water and heat for a quick au jus.
Ingredients
- 4 tablespoons beef bouillon granules
- 4 tablespoons cornstarch
- 1 tablespoon dehydrated onion flakes
- 1 teaspoon onion powder
- 1 teaspoon parsley flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Equipment
- blender
- airtight jar
- whisk
- saucepan
Directions
- Run all the ingredients through a blender or food processor until they form a fine, even powder.
- Keep in an airtight jar in a cool, dry pantry.
Notes
Whisk 3 1/2 tablespoons of the mix into 2 cups cold water. Heat over medium, stirring often, until it gently simmers. Cook 3 to 5 minutes, until hot and slightly thickened.
Thinner version: reduce or omit the cornstarch and use beef stock instead of water.
Storage: dry mix up to 6 months sealed; prepared au jus refrigerated up to 1 week.
