Johnny's French Dip Au Jus Concentrated Sauce, 8 Fl Oz (Pack of 6)

Its great. I buy roast beef sliced and a bun. Heat up abit and dunk. Yummy

Really good. Great for Italian beef, etc.

This is the very best au jus I have found. I just wish it wasn’t so expensive.

This au jus is a simple secret to great gravies, sauces and of course steak. Add a bit to scrambled eggs, a few drops to spark boring mixed vegetables, uses abound for this secret sauce. It has an outstanding taste without being excessively salty as do some of my favorite jarred bullion. Yum! It is long lasting in the fridge. A use by date wouldn’t go amiss on the jug. Suggestion: magic-marker your opened date on the container if you tend to forget like me. In our kitchen Johnny’s is both a genius and a necessity.

One roast beef + instant Pot + 2 cans Cream of Mushroom Soup and 1 package dry beefy mushroom soup (makes the gravy while cooking. Cook to likeness: Day 1: Roast beef with mashed potatoes/gravy - save gravy Day 2 and 3; JOHNNY’s ~~~make AU JUS heating up in a sauce pan and adding thin sliced onions and leftover slices of roast beef cooking til onions are clear and soft…. Toast favorite buttered brioche, poor boy buns or your fave under broiler. Add Swiss cheese slices to bread, plus onions and sliced beef from sauce pan. Use Johnny’s as a dip. KEEP DIP refrigerated NEXT DAY OR 2: Pour Johnnys Leftover dip + gravy made from onion/mushroom soups (can and dried) and bits of leftover roast beef and onions into Instant Pot. Add a couple of small cans mushrooms and a half bag of barley, plus water. Damn I have now had about 4 or 5 days of meals from one roast (only cooking for 1) but the flavor changes as I use the roast….and make additions.

Taste is good but different than we expected. We didn't care for it too much.

I use it as an injection for cheap brisket that I smoke. And about 1 bottle per quart of chili! Also part of my go-to injection for PulledPork: for each Butt I mix 1-Johnny’s, 1-can of generic frozen apple juice concentrate (save can for measurements), 1-can of 1/2 worchestshire& 1/2 soy sauce, 1-can Apple Cider Vinegar....inject mixture into a 6-9lb bone-in shoulder. Smoke until temp is ~195+ and shoulder-bone is loose...wrap in foil then in a few towels to rest until ready to eat (1-4hrs). Sorry a bit off topic here! Remember to shake well!!! I usually put a little water or beer (if I have an open 1 in hand) to “clean-out” the Johnny’s bottle.

best au jus for flavor

I discovered this product many years ago when travelling in the US. Not a patch on the original sandwich from Phillipes in LA but it allows me to (almost) recreate a sandwich I am rather fond of. Better than the powdered variety from the same company.