Okay, since I'm really on this kick lately of making homemade what I would usually buy pre-packaged in the store, here's a simple recipe for au jus that is delicious and easy. Just like the other seasonings I've posted, this one will last 2-3 months on the shelf in an airtight container. I keep mine in one of these adorable little glass jars from IKEA--they come in a set of 4 for like $3 and are perfect for holding small amounts of seasonings or yummy baking goodies like mini M&Ms or chocolate sprinkles! Just like all my other seasonings, I break out the ole P-Touch and whip out what it is and handy-dandy measurements onto labels and slap them on. Cute and efficient=happy Sunshine. :)
Makes 12-14 Cups
12 beef bouillon cubes (or 4 tablespoons granules)
4 teaspoons onion powder
2 teaspoons parsley
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 tablespoons cornstarch
Directions:
Blend all ingredients in a blender 30 seconds until completely ground and combined. Store in an airtight container or ziploc bag. To make au jus, measure out 4 1/2 teaspoons into a small saucepan and whisk with 2 cups of water over medium-high heat 15 minutes until bubbly and thickened. To use as seasoning, measure out 4 1/2 teaspoons at a time to equal one package of au jus seasoning mix.
Another quick and easy homemade fix that is way cheaper than buying the individual seasoning packets. To avoid MSG, always check the labels when buying bouillon. Organic beef bouillon without MSG can be found! The recipe I use this for most often is my Mississippi Roast in the crockpot, but every once in awhile I'll mix it up to make sandwiches for a party or dinner. Yum! I do have a weakness for au jus sandwiches. :)
This will be just what I was looking for to use with the Mississippi Roast. Thanks for the recipe.
ReplyDeleteYou're welcome! Hope you like it! Thanks for commenting. :)
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ReplyDeleteI was looking for a substitute to use with a Mississippi Roast as well, since I found myself forgetting to buy the au jus powder. Thanks a bunch!
ReplyDeleteI double it Mix it in my ninja blender and store in a mason jar.
DeleteI live in the UK, and a lot of ingredients in American recipes are difficult or even impossible to find here (unless you buy from a specialist importer, which is incredibly expensive). I'm wanting to try the Mississippi Roast, and I also prefer to not use packet mixes where possible, so I'm going to give this a go.
ReplyDeleteYou can buy freeze dried beef broth that has salt in ot and use that! Everything else is dehydrated or accessible everywhere!
DeleteAw, darn. I have an MSG sensitivity (my joints glow like ET's finger!), and I was hopeful! If you have one, too, you may wish to know that there are other very similar compounds which trigger the same responses...which are in bouillon, boo. Thanks though! http://www.hungryforchange.tv/article/sneaky-names-for-msg-check-your-labels
ReplyDeleteThank you for the recipe! This mix was perfect. I used it in a recipe that I found for Salisbury steak made in a crockpot. It turned out great.
ReplyDeletehttp://allrecipes.com/recipe/73124/slow-cooker-salisbury-steak/#recipe-toolbar
I am trying so hard to make things from scratch. It is cheaper and healthier (and it helps me use the spices in my stock pile more efficiently so that they are replaced more frequently keeping them fresh).
Is that 4 tsp plus 1/2 tsp per serving of the blend or 4 - 1/2 tsp measures? I'm unclear on the amount needed.
ReplyDeleteIt is four and a half teaspoons.
DeleteHI! When making the roast, do you add the water as well?
ReplyDeleteHow long does it keep in the refrigerator?
ReplyDeleteHello Could I just make the mix without the bouillon and just add it to the broth from the roast I cooked to guarantee there is no msg. My body does not do well with MSG. I have looked at ingredients labels of beef bouillon that claim to be MSG. They have Xanthan Gum which is industrial MSG and or other names for MSG.
ReplyDeleteHi! Can you please recommend a non-MSG bullion? I haven't been able to find one.
ReplyDelete