In French, au jus means in its own juice. But these days, we often don't have time to cook an entire meal from scratch. With this simple faux jus, you can make a delicious, savory sauce for sandwiches and other quick meals. You can also use it for long-cooking recipes. Baste a roast or other meat while it's cooking to add extra dimension of flavor.
Irish au jus recipe
- 1 pint Guinness (extra stout)
- 1 cup light brown sugar
- 1 tablespoon honey
- 1-1/2 cups beef broth
- 1/4 - 1/2 teaspoon rosemary
- Pinch thyme
- Salt and pepper to taste
- In a large saucepan, heat beer on low.
- Add brown sugar and honey and continue over low heat for about 45 minutes to an hour, stirring occasionally.
- When the sauce has turned to a thin molasses-like consistency, add the broth and spices.
- Continue to heat for at least half an hour until your sauce is the desired consistency (thinner for bastes and sauces, thicker for dips).