Know what’s on your plate
Au jus gravy
Calories & nutrition facts
dry
Nutrition facts
Per 100 g% DV- Calories 313 kcal —
- Protein 9.2 g 18%
- Carbohydrate 47 g 17%
- Fat 9.6 g 12%
- Saturated fat 2 g 10%
- Sodium 11588 mg 504%
- Cholesterol 4 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 1 mg 1%
- Thiamin (B1) 0.47 mg 39%
- Riboflavin (B2) 0.32 mg 25%
- Niacin (B3) 4.1 mg 26%
- Pantothenic acid (B5) 0.16 mg 3%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 81 µg 20%
- Vitamin B12 0.32 µg 13%
Minerals
- Calcium 140 mg 11%
- Iron 9.3 mg 52%
- Magnesium 56 mg 13%
- Phosphorus 153 mg 12%
- Potassium 279 mg 6%
- Zinc 0.7 mg 6%
- Copper 0.12 mg 13%
- Manganese 0.27 mg 12%
- Selenium 6.2 µg 11%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 313 | 9.2 g | 48 g | 9.6 g |
| 1 × tsp | 3 g | 9 | 0.3 g | 1.4 g | 0.3 g |
| 2 × tsp | 6 g | 19 | 0.6 g | 2.8 g | 0.6 g |
| ½ × tsp | 1.5 g | 5 | 0.1 g | 0.7 g | 0.1 g |
| 3 × tsp | 9 g | 28 | 0.8 g | 4.3 g | 0.9 g |
| 4 × tsp | 12 g | 38 | 1.1 g | 5.7 g | 1.2 g |
Similar foods
- Gravyunspecified type, dry344 kcal / 100 g
- Brown gravydry367 kcal / 100 g
- Chicken gravydry381 kcal / 100 g
- Turkey gravydry367 kcal / 100 g
- Beef gravydehydrated367 kcal / 100 g
- Gravy saucepowder base, prepared21 kcal / 100 g
- Onion gravydry, mix322 kcal / 100 g
- Instant beef gravydry369 kcal / 100 g
- Brown instant gravydry380 kcal / 100 g
- Pork gravydry, powder367 kcal / 100 g
Questions about Au jus gravy
What is au jus gravy?
Au jus means “with the juice” in French: it is a thin, savoury beef cooking liquid, often served alongside roast beef or a French dip sandwich. Unlike thick gravy, it is usually not thickened with flour.
How do you make au jus gravy from beef drippings?
After roasting beef, pour off excess fat, then set the roasting tin over a medium heat. Stir in beef stock and scrape up the browned bits; simmer for about 5 minutes, then strain if you want a smooth jus.
Can you make au jus gravy without drippings?
Yes. Simmer beef stock with a little Worcestershire sauce, black pepper and a pinch of garlic powder for about 10 minutes; add a splash of red wine if you like, and strain before serving.
How do you thicken au jus gravy?
Traditionally, you serve it thin. For a thicker result, whisk a little cornflour with cold water, then gradually stir it into gently simmering jus until it reaches the consistency you want.
What do you serve au jus gravy with?
Serve it in a small bowl for dipping roast beef sandwiches, especially French dip sandwiches, or spoon it over sliced roast beef. It also goes well with roast potatoes and Yorkshire pudding.
How is au jus different from beef gravy?
Au jus is a thin cooking juice, usually made from beef drippings and stock; beef gravy is thicker and often uses flour or another thickener. Au jus has 11588 mg sodium per 100 g, while beef gravy has 4,843 mg.
How do you store au jus gravy?
Cool it promptly, cover and refrigerate for up to 3 days. Reheat until steaming, stirring as it warms; freeze it in small portions for up to 3 months.
Can you make au jus gravy ahead of time?
Yes. Prepare it a day ahead, chill it, then lift off any solidified fat before reheating gently; loosen it with a little beef stock if it has reduced too much.
Source: USDA FoodData Central 171169 · per 100 g · carbohydrate per EU label, fibre excluded
