Imagine this: You’ve just made the perfect roast beef. It’s juicy, tender, and begging for a rich, savory dipping sauce. But then—plot twist—your gluten intolerance ruins the party.
Store-bought au jus? Packed with flour. Most recipes?
Wheat-filled landmines. Not this one. This gluten-free au jus recipe is your golden ticket to flavor town, no stomachaches allowed.
And guess what? It’s stupidly easy to make. Ready to upgrade your dipping game?
Why This Recipe Slaps
This isn’t just another sad, watery attempt at gluten-free au jus.
It’s thick, flavorful, and tastes like it came straight from a fancy steakhouse. The secret? A killer combo of beef broth, umami-packed ingredients, and a touch of cornstarch for that perfect consistency.
Plus, it’s ready in under 15 minutes. Even your gluten-loving friends won’t know the difference—but they’ll definitely ask for the recipe.
Ingredients You’ll Need
- 2 cups beef broth (use high-quality, gluten-free)
- 1 tbsp gluten-free soy sauce or tamari (don’t skip this—it’s the flavor MVP)
- 1 tbsp Worcestershire sauce (check the label for gluten-free certification)
- 1 tbsp cornstarch (or arrowroot powder for a paleo option)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp butter or olive oil (because fat = flavor)
How to Make Gluten-Free Au Jus (Step-by-Step)
- Whisk the cornstarch. In a small bowl, mix the cornstarch with 2 tbsp of cold beef broth until smooth. This prevents lumps—because nobody wants chunky au jus.
- Sauté the flavors. Heat the butter or oil in a saucepan over medium heat.
Add the onion powder, garlic powder, and black pepper. Stir for 30 seconds until fragrant. Yes, it already smells amazing.
- Add the liquids. Pour in the remaining beef broth, soy sauce, and Worcestershire sauce.
Bring to a gentle simmer.
- Thicken it up. Slowly whisk in the cornstarch mixture. Keep stirring for 2–3 minutes until the sauce thickens to your ideal consistency. Pro tip: It will thicken more as it cools, so don’t overdo it.
- Taste and adjust. Need more salt?
A dash more pepper? Now’s the time to tweak it. Then, serve hot and watch people dunk their sandwiches like it’s their job.
How to Store Leftovers (If You Have Any)
Let the au jus cool completely, then transfer it to an airtight container.
It keeps in the fridge for up to 4 days. Reheat it on the stove with a splash of broth to loosen it up—microwaving can make it weirdly gelatinous. You can also freeze it for up to 2 months, but IMO, it’s so good you’ll probably use it all immediately.
Why This Recipe is a Game-Changer
Beyond being gluten-free, this au jus is versatile, quick, and packed with flavor.
Use it for dipping French dips, drizzling over mashed potatoes, or even as a base for stews. It’s also low-carb, dairy-free (if you skip the butter), and easily adaptable for other dietary needs. Plus, no weird additives—just real ingredients that won’t make you feel like garbage afterward.
Common Mistakes to Avoid
- Using regular soy sauce. Many contain wheat.
Always grab the gluten-free version.
- Over-thickening. Remember, the sauce thickens as it cools. Aim for slightly thinner than you think you need.
- Boiling too hard. A gentle simmer is enough. Boiling can break down the flavors and make the sauce taste flat.
- Skipping the taste test. Broths vary in saltiness.
Adjust accordingly unless you love a sodium bomb.
Swaps and Alternatives
No beef broth? Use chicken or mushroom broth for a lighter flavor. Vegetarian?
Swap the beef broth for mushroom or vegetable broth and use coconut aminos instead of soy sauce. Out of cornstarch? Arrowroot or tapioca starch works too.
Want it richer? Add a splash of red wine or a teaspoon of tomato paste for depth. FYI, this recipe is forgiving—experiment and make it yours.
FAQs
Can I make this ahead of time?
Absolutely.
Make it up to 2 days in advance and reheat gently on the stove. Add a little extra broth if it thickens too much.
Is Worcestershire sauce gluten-free?
Most brands aren’t, but Lea & Perrins makes a gluten-free version. Always check the label—wheat likes to hide in sneaky places.
Why is my au jus too thin?
You might not have simmered it long enough, or the cornstarch wasn’t fully dissolved.
Whisk in another slurry (1 tsp cornstarch + 1 tbsp broth) and simmer for another minute.
Can I use flour instead of cornstarch?
Sure, if you’re not gluten-free. Use 2 tbsp gluten-free flour and cook it with the butter first to make a roux. But cornstarch is easier and gives a clearer sauce.
What’s the best beef broth to use?
Homemade is king, but if you’re buying, go for low-sodium and high-quality (like Bonafide or Pacific Foods).
Cheap broth tastes like salty water—no thanks.
Final Thoughts
Gluten-free doesn’t mean flavor-free, and this au jus proves it. Whether you’re celiac, gluten-sensitive, or just cooking for someone who is, this recipe delivers without compromise. It’s fast, foolproof, and so good you’ll want to drink it straight from the pot (no judgment).
Now go forth and dunk recklessly.