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Mar 23, 2013 10:32 AM

Au Jus

I'm making Prime Rib tomorrow and I'm wondering if anyone has a recipe for an Au Jus that is made with a tea bag? Many years ago my parents were friends with a french man. He always made his gravy using a tea bag and it was awesome! Any ideas on how this is made?

Thanks in advance for any suggestions?

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  1. Are you sure it was with a tea bag and not small sachets of herbes de provence?

    2 Replies
    1. re: asagiri

      I suppose it may have been a bag of one of the exotic teas - lapsang souchong or something. In which case, perhaps the tea was made with the bag and this became the liquid for the gravy.

      Personally, those are not flavours I would want anywhere near a beef gravy that I was going to eat.

      1. re: Harters

        I clearly remember his using a Red Rose tea bag. You would thing that it would be an acquired taste but it was actually very good!

    2. It's jus, not au jus. You prepare jus; then serve your meat "au jus". Au means on, or with. It is the male version of "a la". I wonder if the dish you are remembering was made by smoking tea, which is done in some Chinese recipes. There's tea and there's tea - your results would vary a great deal depending on which, or if, actual tea leaves were in the bag.

      10 Replies
      1. re: greygarious

        By the by, do Americans distinguish between "jus" and "gravy"?

        I would usually think of the former as being a light sauce - perhaps no more than the juices that have come from roasting meat. Maybe enhanced with a little liquid and minimal additional flavourings. Whereas for gravy, I'd always think of starting with a roux, before adding liquid, so it's a thicker, coating sauce.

        1. re: Harters

          Yes, jus and gravy are two different things. You can make gravy out of jus, but not jus out of gravy :-)

          1. re: linguafood

            Same there as here, then.


        2. re: greygarious

          Thanks for clarifying grey. I buy little packets of gravy to add to the drippings, once the roast is done. The wording on the packet is Au Jus. I truly thought that's what it was called! :)

          1. re: Kellz

            Yes, for some reason, "au jus" has become general usage in commercials and, apparently, product names in the US.

            1. re: Kellz

              Keliz, what you are buying is actually a packet of 'jus' to add to the drippings. Unless you make a roux, or a flour/water slurry to thicken it, it is not 'gravy' yet, per Linguafood's above comments:)

              1. re: gingershelley

                It may still say "au jus" on those packets. Freakin' Arby's uses the term wrongly all the time.

                1. re: gingershelley

                  But isn't "jus" the correct accompaniment for a rib roast, rather than gravy?

                    1. re: linguafood

                      Traditional? As in a thin jus not a thickened gravy.

              1. I would just heat some ready made beef broth, briefly steep a tea bag in it and taste. If you do, let us know.

                That's interesting. It reminds me of a "party" I attended as a young bride decades ago where they were selling some kind of cookware. The guy doing the demonstration was making gravy from drippings and added brewed coffee. I only recall that it tasted very good.

                3 Replies
                1. re: ItalianNana

                  That's called "red eye gravy" a Southern thing.

                  1. re: c oliver

                    Really? Red eye gravy has coffee in it? It's ham gravy right? Well, live and learn. Thanks, c oliver.