First, mince one clove of garlic. Gather enough thyme leaves from 4 or 5 sprigs to fill a teaspoon. Stage 2: In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat. For about a minute and a half, stirring constantly, add the garlic and cook until it turns golden and fragrant. Instructions. Slowly mix the packet of Au Jus with the cold water in the bottom of a saucepan. Heat the saucepan over medium heat on the stovetop until boiling. When heated through pour over the top of meat or use as a dip for sandwiches. Serve hot. Portillo’s Italian Beef Gravy (also known as “Au Jus”) is truly delicious! Ingredients: • 4 cups water. • 2 teaspoons Better than Bullion Beef Base. • 1 teaspoon Kitchen Bouquet Browning & Seasoning Sauce. • 1 teaspoon lemon juice. • 1/2 teaspoon dried oregano. • 1/4 teaspoon black pepper. • 1/4 teaspoon salt. Pour in half the beef broth, whisking constantly. Once it's well incorporated and beginning to thicken, add the remaining broth and the Worcestershire sauce, whisking well. Bring the mixture to a boil and cook for five minutes. During this time, the beef au jus will thicken further. Step 1. In a large stockpot over high heat, bring the water to a boil. Add the beef base and the beef au jus to the water, and stir until dissolved. First: Melt the butter in a medium saucepan over medium-high heat and then whisk in the flour. Second: Whisk half of the beef stock into the roux, continuing to whisk over medium heat until the sauce begins to thicken. Third: Add the Worcestershire sauce and the remaining stock and bring to a boil. .

how to make a jus