This homemade au jus mix is six dry ingredients that come together in about two minutes and store in a jar for up to six months. One batch makes the equivalent of six store-bought packets — whisk four and a half teaspoons into two cups of water, simmer five minutes, and you have rich, savory au jus ready to serve.
It is one of those pantry mixes that earns its place fast. Once you have it on hand you will reach for it for French dip sandwiches, pot roast, slow cooker beef, and anywhere a recipe calls for an au jus packet.
What is au jus?
Au jus is a French term that means “with juice” — specifically the natural juices released by meat as it cooks. In classic French cooking, au jus refers to a thin, light sauce made from the drippings of roasted meat. In American cooking it has come to mean a thin beef-flavored dipping sauce or braising liquid, most famously served alongside French dip sandwiches.
A dry au jus mix is a shelf-stable way to make that same rich beef sauce anytime without needing pan drippings. The bouillon provides the beef flavor, the cornstarch gives the sauce a light body, and the onion, garlic, parsley, and pepper add the seasoning depth that makes it taste more complex than plain beef broth.
How much equals one store-bought packet?
One ounce of this mix — about four and a half teaspoons — equals one standard store-bought au jus packet. The batch makes six ounces total, which equals six packets.
Write the conversion right on the jar label: 4.5 teaspoons equals 1 packet. That way when a recipe calls for a packet of au jus mix you never have to look it up.
Can I use bouillon cubes instead of powder?
Yes. One bouillon cube equals one teaspoon of powder. The recipe calls for half a cup of bouillon powder, which is 24 teaspoons. So you would need 24 bouillon cubes to make one full batch.
The easiest approach is to crush the cubes before adding them. Place them in a zip-lock bag and press with a rolling pin or the flat side of a meat mallet until they are a fine crumble. Then add them to the rest of the dry ingredients and mix as normal. The final mix will be slightly chunkier than with powder but it dissolves fully when you add hot water.
How to make au jus from the mix
Whisk four and a half teaspoons of the dry mix into two cups of cold or room-temperature water until fully combined. Transfer to a small saucepan and bring to a boil over medium heat, whisking constantly. Once boiling, reduce heat to low and simmer for three to five minutes until slightly thickened. Taste and adjust seasoning before serving.
For a richer, deeper flavor, use beef broth instead of water. The mix already has bouillon in it so the broth adds another layer of beef depth without making it overly salty. Start with one and a half cups of broth and half a cup of water if you want to balance the sodium.
For extra flavor, add a splash of Worcestershire sauce and a sprig of fresh thyme while it simmers. Remove the thyme before serving.
How to use au jus mix
| Use | Amount of mix | Method |
| French dip sandwich dipping sauce | 4.5 tsp (1 packet) | Whisk into 2 cups water, simmer 5 min, serve warm in a ramekin |
| Pot roast braising liquid | 4.5 tsp (1 packet) | Whisk into 2 cups water or broth, pour over roast before slow cooking |
| Slow cooker beef | 4.5 tsp (1 packet) | Sprinkle over meat or whisk into liquid at the start of cooking |
| Mississippi pot roast | 4.5 tsp (1 packet) | Sprinkle dry over chuck roast with ranch mix, butter, and pepperoncini |
| Beef gravy base | 4.5 tsp (1 packet) | Whisk into 2 cups water, simmer until thickened, serve over mashed potatoes |
| Prime rib au jus | 4.5 tsp (1 packet) | Simmer with pan drippings and 2 cups water for a restaurant-style au jus |
| Beef stew liquid | 1-2 tsp | Add to stew for extra savory depth alongside other seasonings |
| Beef pasta sauce | 1-2 tsp | Stir into tomato-based pasta sauces for a richer beef flavor |
Mississippi pot roast — the most popular use
Mississippi pot roast is one of the most searched slow cooker recipes in the country and this au jus mix is a key ingredient. Place a three to four pound chuck roast in the slow cooker. Sprinkle one packet worth (four and a half teaspoons) of the dry au jus mix directly over the top. Add one packet of dry ranch seasoning, half a stick of butter cut into slices, and a jar of drained pepperoncini peppers.
Cook on low for eight hours. Do not add any liquid — the butter and pepperoncini brine create the braising liquid as it cooks. The result is fork-tender, buttery, slightly tangy beef that shreds beautifully. Serve on rolls, over mashed potatoes, or with egg noodles.
The homemade au jus mix works as a direct replacement for the store-bought packet in this recipe.
Prime rib au jus
If you are roasting a prime rib or standing rib roast, this mix makes a quick restaurant-style au jus using the pan drippings. After resting the roast, pour off most of the fat from the roasting pan, leaving the browned bits and about two tablespoons of drippings. Place the pan over medium heat on the stovetop and whisk in four and a half teaspoons of the dry mix. Add two cups of water or beef broth and whisk to deglaze the pan, scraping up all the browned bits. Simmer for five minutes until slightly thickened. Strain before serving.
The drippings give the au jus a depth of flavor that the mix alone cannot replicate — this is the version that tastes like a steakhouse side.
Storage
Store in an airtight container at room temperature away from moisture and heat. A half-pint mason jar holds one full batch perfectly. Label the jar with the date and the conversion — 4.5 teaspoons equals 1 packet — and it keeps well for up to six months.
The cornstarch can clump slightly if moisture gets into the jar. This is normal and does not affect the flavor. Break it up before measuring and whisk thoroughly when adding to liquid.
Frequently asked questions
How much of this mix equals one store-bought au jus packet?
Four and a half teaspoons of this homemade mix equals one standard store-bought au jus packet. The full batch makes six ounces which equals six packets. Write this conversion on the jar label so you always know exactly how much to measure when a recipe calls for one packet.
Can I use bouillon cubes instead of bouillon powder?
Yes. Each bouillon cube equals one teaspoon of powder, so you need 24 cubes to replace the half cup of powder in the full batch. Crush them to a fine crumble before mixing — place them in a bag and press with a rolling pin. The mix will be slightly chunkier than with powder but dissolves fully when you add hot liquid.
Can I use beef broth instead of water to make the sauce?
Yes and it makes a noticeably richer au jus. Use one and a half cups of beef broth and half a cup of water to balance the sodium since the mix already contains bouillon. Using full broth without diluting can make the finished sauce quite salty depending on your bouillon brand.
Does this work for Mississippi pot roast?
Yes — it is a direct replacement for the store-bought au jus packet in Mississippi pot roast. Use four and a half teaspoons of this mix wherever the recipe calls for one packet. Sprinkle it dry over the roast at the start of cooking along with the ranch mix, butter, and pepperoncini.
Can I make this gluten-free?
Substitute arrowroot powder for the cornstarch in equal amounts for a cleaner gluten-free option. Also verify that your beef bouillon is gluten-free — some commercial bouillon products contain wheat as a filler or anti-caking agent. Check the label if gluten is a concern.
Can I add wine to the au jus?
Yes. Replace half a cup of the water with dry red wine — Cabernet Sauvignon or Merlot work well. Add the wine first and let it simmer for two minutes to cook off the alcohol before adding the remaining water. The wine adds a depth and richness that takes the au jus from good to excellent, especially for prime rib or a holiday roast.
Why is my au jus cloudy?
A slightly cloudy au jus is normal with a cornstarch-thickened mix — this is different from a clarified consomme-style au jus. The cornstarch creates a light, glossy body rather than a crystal-clear sauce. If you prefer a clearer au jus, strain the finished sauce through a fine mesh strainer before serving and reduce the cornstarch by half.
How long does the prepared au jus keep?
Refrigerate prepared au jus in an airtight container for up to five days. Reheat gently over low heat, stirring to recombine if the sauce has thickened further in the refrigerator. It also freezes well in small portions for up to three months.
More pantry mixes for beef dishes
- Homemade Dry Onion Soup Mix — great for pot roast and slow cooker beef
- Homemade Brown Gravy Mix
- Homemade Stroganoff Sauce Mix
- Homemade Ranch Seasoning Mix — the other half of Mississippi pot roast
Homemade Au Jus Mix
Ingredients
- 1/2 cup beef bouillon powder
- 1/2 cup cornstarch or arrowroot
- 1/8 cup onion powder
- 4 teaspoons dried parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine ingredients. Store in a container or jar with a tight fitting lid at room temperature for up to 6 months.
- Make Homemade Au Jus:
- Measure and add 1 ounce (or about 4-1/2 teaspoons) of the homemade mix into a saucepan. Pour in 2 cups water and whisk well to combine. Bring to a boil over medium heat, whisking constantly. Once boiling, reduce heat to low and simmer 3 to 5 minutes or until it has thickened slightly.
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