Better Than Bouillon Au Jus Gravy (Quick Recipe)
Make a quick, smooth beef au jus-style gravy by whisking 2½ teaspoons Better Than Bouillon Roasted Beef Base into 2 cups water, then thickening it with a butter-and-flour roux. Cook the roux briefly, add the seasoned liquid in stages, and simmer gently for 3–5 minutes. Taste before adding salt, since the beef base is already seasoned.
A reliable gravy starts with two simple controls: measure the base and add the liquid gradually. That matters because bouillon is concentrated, and a fast pour into flour can leave lumps. I use a small, heavy-bottomed saucepan so the roux heats evenly and the sauce is easier to whisk without splashing.
This recipe makes about 2 cups. It is thicker than traditional, unthickened au jus, so think of it as a pourable au jus-style gravy for roast beef, mashed potatoes, or sandwiches.
Cookware Setup and Ingredient Prep
The right pan and measured ingredients make this quick recipe easier to control. Use a small saucepan with enough room to whisk, but not so wide that the butter and flour spread into a thin layer. Set everything out before turning on the burner; the roux needs your attention once it starts cooking.
Ingredients for 2 Cups of Gravy
This recipe uses a measured amount of beef base, water, butter, and flour to make a lightly thickened sauce. Worcestershire sauce and black pepper are optional. Because the base brings seasoning and salt, leave extra salt out until you have tasted the finished gravy.
- 2 cups (473 mL) water
- 2½ teaspoons Better Than Bouillon Roasted Beef Base
- 2 tablespoons (28 g) butter
- 2 tablespoons (about 16 g) all-purpose flour
- 1 teaspoon Worcestershire sauce, optional
- Black pepper, to taste
- Salt, only if needed after tasting
The base’s standard ratio is 1 teaspoon per 8 ounces of water. Two cups hold 16 ounces, so 2 teaspoons would follow that ratio. This recipe uses 2½ teaspoons for a fuller beef flavor; taste the gravy before deciding whether you prefer a milder result next time.
Choose a Small, Stable Saucepan
A heavy-bottomed saucepan helps spread heat and gives you room to whisk the roux and sauce. Tri-ply stainless steel is a practical option, including on induction when the pan’s exterior base is magnetic. Enameled cast iron also works, though it heats more slowly. Check your cookware maker’s care guidance.
Choose a pan that fits the burner without extending far beyond it. A very wide pan can make a small amount of butter and flour difficult to stir evenly. Bare aluminum may react with acidic ingredients such as Worcestershire sauce, so use stainless steel or enamel if adding it.
Roux, Bouillon, and Sauce Execution
A roux is a cooked mixture of fat and flour that thickens liquid. Here, butter carries the flour, and the seasoned water turns it into gravy. Cooking the flour briefly helps it blend into the sauce, while gradual whisking gives you more control over lumps and thickness.
Step-by-Step Quick Recipe
Prepare the bouillon liquid before making the roux, then add it in several pours. This order keeps the cooking calm and prevents you from needing to pause with a hot pan while measuring ingredients. Use medium-low heat and keep the whisk moving as the gravy comes together.
- Measure and dissolve. Stir 2½ teaspoons beef base into 2 cups water until dissolved. Set the liquid beside the stove. Measure the butter and flour, and have a whisk ready.
- Melt the butter. Put the saucepan over medium-low heat. Add the butter and let it melt. Avoid prolonged empty-pan preheating; it is not needed for this sauce.
- Cook the roux. Whisk in the flour until smooth. Cook for 1–2 minutes, whisking, until the mixture is lightly foaming. Keep it pale; it does not need to turn dark brown.
- Add the liquid gradually. Whisk in a small pour of the bouillon liquid until smooth. Add more in several stages, whisking after each addition. Scrape around the base and sides of the pan where flour can collect.
- Season and simmer. Add Worcestershire, if using, and black pepper. Bring the sauce to a gentle simmer, about 185–205°F (85–96°C), then cook for 3–5 minutes while whisking.
- Taste and adjust. Once glossy and lightly thickened, taste it. Add salt only if needed. If it is too thick, whisk in a little water.
The sauce should simmer gently, not boil hard. A steady simmer is near water’s boiling point, and the exact temperature can vary with conditions. You do not need an oven or a long reduction. Serve when the gravy coats a spoon lightly and still pours easily.
Adjust Thickness Without Over-Reducing
Reduction means simmering liquid so some water evaporates and the flavor becomes more concentrated. With bouillon-based gravy, too much reduction can concentrate the salt before the sauce reaches the thickness you want. Use a small amount of water or a flour-water slurry instead.
If the gravy is too thin, mix 1 teaspoon flour with 1 tablespoon cool water until smooth. Whisk a little of the slurry into the simmering gravy, then cook briefly to see how it thickens before adding more. If it is too thick, stir in water a tablespoon at a time.
| What you notice | Likely cause | What to do |
|---|---|---|
| Small flour lumps | Liquid went in too quickly | Whisk firmly; strain if needed |
| Gravy seems thin | It needs more gentle cooking or thickener | Simmer briefly, or use a small slurry |
| Gravy tastes too salty | Too much base or too much reduction | Add unsalted water; do not add salt |
| Gravy is too thick | Too much evaporation or thickener | Whisk in water a little at a time |
| Roux turns dark | Heat was too high or cooking too long | Lower the heat; keep the roux pale |
Troubleshooting and Safe Heat Control
Good heat control means using enough heat to melt butter and reach a gentle simmer, without scorching the roux or splashing hot liquid. The sauce does not call for high heat. Watch the pan, whisk often, and lower the burner if the mixture starts to brown or bubble vigorously.
If the roux smells toasted or looks deeply brown, its flavor will differ from the mild, pale roux this recipe aims for. If you catch it early, take the pan off the heat and assess it. When it is burnt, starting again is more dependable than trying to hide the flavor with extra seasoning.
When adding the bouillon liquid, pour slowly and whisk continuously. If the pan begins to spit, lower the heat and pause briefly before adding more. Keep the handle turned away from the edge of the stove, and use a dry cloth or mitt when moving the pan.
Do not pour cold water into a very hot pan. A rapid temperature change can warp some metal cookware or damage enamel. Let the pan cool sufficiently before washing it, and follow the cookware maker’s care instructions rather than relying on a universal temperature limit.
Serving and Dining Presentation
This gravy is designed to be served hot, soon after it thickens. Its roasted-beef flavor works with sliced beef, potatoes, or a hot sandwich. Since its texture is thicker than classic au jus, spoon it over food for a gravy finish, or serve it on the side for dipping.
Taste once more just before serving. Black pepper can sharpen the flavor, while extra salt may not be needed. If the sauce has thickened while standing, whisk in a small splash of water and warm it gently, stirring until it returns to a pourable texture.
For a simple meal, serve the gravy with roast beef and mashed potatoes. For sandwiches, keep it warm and pour it into a small bowl for dipping. Avoid leaving it at room temperature longer than needed; refrigerate leftovers promptly.
Cleaning and Storing Leftover Gravy
Leftover gravy needs prompt cooling and refrigeration. Transfer it from the saucepan into a shallow container so it can cool more readily, then refrigerate it. FDA Food Code cooling guidance sets limits for cooked food: from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours.
At home, do not leave the saucepan sitting out while you finish the meal. Move leftovers to a shallow container and refrigerate promptly. When reheating, warm the gravy gently and stir often; add a little water if it has become too thick. Discard food that has been handled or stored unsafely.
Let the pan cool sufficiently before washing. Use warm water and dish detergent, and avoid a sudden cold-water rinse on very hot cookware. If flour has stuck to the bottom, let the pan soak rather than scraping it with a tool that could damage its surface.
Frequently Asked Questions
These answers cover common adjustments for a small batch of beef bouillon gravy. The main choices are how much base to use, how to prevent lumps, and how to correct texture without making the sauce too salty. Taste before adding salt, and make changes in small steps.
Can I make this gravy without Worcestershire sauce?
Yes. It is optional. Leave it out and follow the rest of the recipe.
How much Better Than Bouillon should I use for 2 cups of water?
Use 2½ teaspoons for this recipe. The manufacturer’s standard ratio is 1 teaspoon per 8 ounces, which equals 2 teaspoons for 2 cups; the extra half teaspoon gives this version a fuller flavor.
Why is my gravy lumpy?
The liquid may have been added too quickly, or the roux may not have been whisked smooth. Add the liquid in several pours and whisk after each one. Strain the finished gravy if small lumps remain.
Can I use water straight from the tap?
Yes. Dissolve the beef base in the water before adding it to the roux.
Should I add salt to the gravy?
Taste it first. The beef base is already seasoned, and extra salt can make the finished sauce too salty.
How do I fix gravy that is too salty?
Whisk in unsalted water a little at a time and taste again. Avoid reducing it further, since evaporation can concentrate the salt.
How do I thicken the gravy if it is too thin?
Let it gently simmer for a few minutes, or whisk in a small amount of smooth flour-and-water slurry. Add gradually and check the texture before adding more.
Can I make the gravy ahead?
Yes. Refrigerate it promptly in a shallow container. Warm it gently before serving, stirring and adding a splash of water if it has thickened.
What pan works on an induction stove?
Use a compatible pan with a magnetic exterior base. Tri-ply stainless steel often fits this need, but check the pan’s labeling or test it according to the maker’s instructions.
Is this the same as traditional au jus?
Not quite. Traditional au jus is generally a thinner meat-juice-style sauce. This recipe uses a butter-and-flour roux, so it makes a thicker au jus-style gravy.
(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)
