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Au Jus, a la Matt

This recipe is a bit more casual, and you might notice that the ingredients list has no defined amounts, but the way it elevates your meal is anything but casual. It's a great opportunity to try something new and practice tasting and adjusting as you cook. Our resident chef Matt used to whip this up in a few minutes while the meat rested before carving. When we think about au jus, we picture Matt's big, confident hands just tossing in a pinch of this and a splash of that. No hard rules to follow, just trust in the process and your instincts!


  • Pan drippings from a steak or roast

  • Red wine, red wine vinegar or apple cider vinegar

  • Rosemary

  • Salt

  • Butter

Directions Pour the pan drippings from your roast into a small saucepan and simmer over low heat. Add a few splashes of red wine (if you don't have an open bottle - which would pair beautifully with your meal - red wine vinegar or apple cider vinegar will add a similar acidic kick). Toss in a few sprigs of rosemary and salt lightly. Taste frequently as your sauce simmers to make sure it "tastes right". Add 1-2 tablespoons of butter, stirring constantly as it melts, to form a slightly thicker sauce. Ladle over sliced meat and serve extra on the side. It tastes great on mashed potatoes or as a dipping sauce for crusty bread.


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