Au Jus Gravy Mix
Au jus gravy mix is an easy, homemade seasoning blend with beef bouillon, onion powder, garlic powder, parsley, and cornstarch that turns into savory gravy when mixed with water or beef broth. The mix stores for 3 months so you can make gravy anytime without pan drippings. Perfect for mashed potatoes, roast beef sandwiches, or when you want a little gravy without roasting meat first. Ready in 10 minutes, makes enough for multiple batches, and costs under $5 using pantry spices.
Sometimes you want a savory gravy but don’t have pan drippings from roasting meat. That’s where this au jus mix saves the day!
Growing up in the South, we had gravy on everything. Mashed potatoes, chicken, stuffing, and green beans. You name it, we poured gravy on it! But making gravy from scratch requires meat drippings, and sometimes you just want gravy without roasting a whole chicken or beef roast first.
This homemade mix takes 5 minutes to blend together and stores in your pantry for 3 months. When you need gravy, just whisk it with water or beef broth and you’ve got rich, savory gravy in 10 minutes.
Way better than those store-bought packets and you know exactly what’s in it!
More Gravy Recipes
- Waffles and Gravy – Gravy-like au jus with pepperoncini
- Classic Hamburger Gravy – Creamy sausage-style with ground beef
- Biscuits & Gravy Casserole – Made from roasted chicken drippings
- Poutine Poppers & Brown Gravy – Creates tons of savory juice
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Beef bouillon granules – Use the granules or cubes. If you use the cubes, be sure to crush them into powder first. This one is my favorite!
- Onion powder – Substitute dried minced onion if that’s what you have. Just crush them into smaller pieces. I do this for my onion soup mix too.
- Garlic powder – Swap for granulated garlic in equal amounts.
- Cornstarch – This thickens the gravy so don’t leave it out. Substitute potato starch or rice flour if you need to.
- Parsley – Adds color and mild herb flavor. Substitute dried basil if needed.
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How To Make Au Jus Gravy Mix
- Combine beef bouillon granules, onion powder, garlic powder, parsley, and cornstarch in a bowl. Stir until mixed.
- Transfer to a spice grinder or food processor. Pulse until the mixture turns into fine powder. Store in an airtight container in a cool, dark place for up to 3 months.
- To make gravy: Whisk the mix with 2 cups water, beef stock, or beef broth in a saucepan over medium heat.
- Stir constantly until thickened, about 10 minutes. Serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Pantry: Store the dry mix in an airtight container or mason jar in a cool, dark place for up to 3 months. Make a big batch and you will always have some on hand for gravy emergencies.
Prepared Gravy: Refrigerate leftover prepared gravy for up to 4 days. Reheat on the stovetop, adding a splash of water if it’s too thick.
Freezer Trick: Make gravy ahead and freeze in ice cube trays. Pop out the frozen cubes and store in a freezer bag. Reheat in a small saucepan when ready to use.
Variations
- Make Au Jus: Add Worcestershire sauce and a splash of red wine when making the gravy for true au jus.
- Chicken Gravy: Use chicken bouillon instead of beef bouillon for chicken gravy.
- Mushroom Au Jus: Add dried mushroom powder to the mix for earthy flavor.
- Herb Version: Add dried thyme and rosemary to the mix for more herby gravy.
- Thicker Gravy: Use an extra tablespoon of the mix per 2 cups liquid for thicker gravy.
Au jus vs Brown Gravy
Au jus is lighter and thinner with rich beefy flavor, traditionally made from pan drippings. Brown gravy is thicker because it’s made with a roux (flour cooked in fat) plus drippings. Both use beef drippings, but au jus is more like a flavored broth while brown gravy is thicker.
This mix makes something in between – thicker than traditional au jus because of the cornstarch, but lighter than true brown gravy.
Frequently Asked Questions
Yes! This replaces McCormick or other store-bought au jus seasoning packets. Use the same amount called for in recipes.
The recipe makes enough for several batches. Use about 2-3 tablespoons mix per 2 cups liquid, and adjust it to the thickness that you prefer.
You can mix it by hand, but it won’t be as fine and smooth. A food processor or blender works if you don’t have a spice grinder.
Refrigerate prepared gravy for up to 4 days. Reheat on the stovetop, adding water if it thickens too much.
Yes! Make the gravy and serve it as dipping sauce for French dip sandwiches. It’s perfect for that.
Yes, if you use cornstarch. Make sure your bouillon is gluten-free too – some brands contain wheat.
Recipe Tips & Tricks
- Store in a mason jar or airtight container in a cool, dark place.
- Make several batches at once and store extras for gravy emergencies.
- Pulse in a spice grinder or food processor until it’s fine powder for smooth gravy with no lumps.
- Whisk constantly while making gravy to prevent lumps from forming.
- Start with less mix and add more if you want thicker au jus gravy.
- Use beef stock instead of water for richer, deeper flavor.
- Freeze prepared gravy in ice cube trays for quick portions later.
- Add a splash of Worcestershire sauce when making the gravy for extra depth.
- Adjust seasoning with salt and pepper after making the gravy.
This homemade au jus gravy mix recipe is perfect for making quick gravy without pan drippings! Keep a batch in your pantry for gravy emergencies.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Au Jus Gravy Mix Recipe
Ingredients
- 4 tablespoons beef bouillon granules approx 12 cubes
- 4 teaspoons onion powder
- ½ tablespoon garlic powder
- 2 teaspoons dried parsley
- ½ teaspoon black pepper
- 3 tablespoons cornstarch
Instructions
- Combine all the ingredients and store in an airtight container in a cool dry place.
- To make Au jus gravy:
- Heat 2 cups of water to almost boiling.
- Add 4 ½ teaspoons mix to water and whisk to combine.
- Bring to a boil. Reduce heat and simmer for 10 minutes or until it gets thick.
- Remove from the heat and transfer to a serving dish.
- Use for dipping french dip sandwiches or use a grave on a roast or over mashed potatoes.
Notes
- Store in a mason jar or airtight container in a cool, dark place.
- Make several batches at once and store extras for gravy emergencies.
- Pulse in a spice grinder or food processor until it’s fine powder for smooth gravy with no lumps.
- Whisk constantly while making gravy to prevent lumps from forming.
- Start with less mix and add more if you want thicker gravy.
- Use beef stock instead of water for richer, deeper flavor.
- Freeze prepared gravy in ice cube trays for quick portions later.
- Add a splash of Worcestershire sauce when making the gravy for extra depth.
- Adjust seasoning with salt and pepper after making the gravy.
Nutrition
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