Sauces & Condiments
This Arby's au jus recipe delivers that signature smoky, savory depth that clings perfectly to fries—just like the original. After years of perfecting the balance of beefy richness and tangy complexity, I’ve cracked the code for a copycat version that’s smoother, deeper, and just as addictive.
The secret lies in simmering beef broth with red wine and Worcestershire until it reduces into a velvety, aromatic sauce with a hint of peppery bite.
The foundation of this sauce is a slow reduction that develops layers of umami without overpowering the natural beef flavor. I use a blend of beef broth, red wine, and Worcestershire as the base, then enhance it with garlic, onion powder, and black pepper for that classic Arby’s kick.
Unlike store-bought versions, this recipe builds flavor gradually, ensuring every spoonful delivers that signature stick-to-fries texture.
What sets this apart is the straining step—removing impurities for a silky-smooth finish that coats every bite. The result is a sauce so rich and flavorful, it transforms simple fries into an experience.
Whether you’re dipping, drizzling, or using it as a marinade, this au jus stays true to the original while offering a smoother, more refined taste.
Ready in just 30 minutes, this recipe requires minimal effort but maximum flavor. The key is patience—letting the sauce reduce slowly ensures depth without bitterness. Once you try this copycat version, you’ll never settle for the bottled stuff again.
Ingredients for arby's au jus
Nine ingredients. One slow-simmered sauce. That iconic Arby's flavor you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Broth 🥩 | 2 cups | High-quality, low-sodium preferred |
| Dry Red Wine 🍷 | ½ cup | Cabernet Sauvignon or Merlot |
| Worcestershire Sauce 🥫 | 1 tbsp | Lea & Perrins brand recommended |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced for intensity |
| Onion Powder 🧅 | 1 tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked for texture |
| Granulated Sugar 🍬 | 1 tsp | Balances acidity |
| Salt 🧂 | ½ tsp | Kosher salt for seasoning |
| Balsamic Vinegar 🍶 | 1 tsp | For depth of flavor |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for richness |
The beef broth is where it all begins—Kraft or Swanson work well, but low-sodium versions let you control the salt better. I grab mine in the gourmet section at Walmart or Target—they’re surprisingly good. The red wine should be dry and bold, nothing fruity. Trader Joe’s often has great affordable bottles, but any Cabernet Sauvignon or Merlot will do. Worcestershire is non-negotiable—Lea & Perrins is the gold standard. If you're using a bottle that's been open for months, give it a sniff first. If it smells funky, toss it.
No red wine? Substitute with extra beef broth plus a splash of balsamic vinegar—it mimics the depth. Fresh garlic is ideal, but garlic powder at half the amount works in a pinch. The black peppercorns should be freshly cracked—pre-ground loses its punch. Want even more smokiness? Add 1/4 tsp smoked paprika. The butter at the end is crucial—it creates that velvety texture. Don’t skip it, even if you’re watching calories. Trust me, it makes all the difference.
This sauce tastes even better the next day once all the flavors meld. Store it in an airtight container in the fridge for up to 5 days. For longer storage, freeze in ice cube trays—perfect for single-use portions. When reheating, warm gently on the stove over low heat. Never microwave it straight from the fridge, or it’ll get grainy. A quick tip: if it thickens too much, just whisk in a splash of warm water. Keeps forever frozen, so make a big batch.
Why You'll Love This Recipe
- No Pantry Panic: I swear by this recipe because it uses stuff I always have—beef broth, a cheap bottle of red wine, Worcestershire, and garlic. No last-minute grocery runs, no forgotten spices. The onion powder? Just a pinch. Honestly, if I’m making roast beef or meatloaf, this au jus is already waiting in the same pot.
- Wine-Infused Magic: That splash of dry red wine? It’s the secret weapon—deepens the flavor without tasting like you’re cooking with alcohol. The Worcestershire and garlic cloves turn it from "meh broth" to "I’d dip a biscuit in this." It’s rich, slightly tangy, and way more complex than store-bought packets. (Yes, even on a Tuesday night.)
- Game for Any Meal: This isn’t just for roast beef. Drizzle it over grilled steak, use it as a marinade for pork chops, or toss it with mashed potatoes for extra richness. I’ve even used it to deglaze my skillet after searing burgers—suddenly, everything tastes like a restaurant. My daughter picks out the leftovers for her spaghetti sauce, and I don’t even fight her.
- Leftovers That Don’t Suck: Unlike most sauces that turn sad after reheating, this one just gets better. Thin it with a little water if it’s too thick, and it’s still restaurant-quality the next day. I make a double batch for Sunday dinner and freeze half—perfect for when I’m too tired to cook but still want flavor. Budget-friendly? Absolutely. Waste-free? Even better.
Step-by-step instructions for Arby's au jus recipe
Here's how to recreate that iconic, smoky-sweet sauce that clings perfectly to every fry.
Build the Flavor Base
In a medium saucepan, combine the 2 cups beef broth, 0.5 cup dry red wine, 1 tablespoon Worcestershire sauce, and 1 teaspoon granulated sugar. Bring to a gentle simmer over medium heat—you want just enough bubbles to ripple the surface, not a rolling boil that would evaporate the alcohol too quickly.
While waiting for the mixture to heat, I like to add the freshly cracked 0.5 teaspoon black peppercorns and 1 teaspoon onion powder directly to the pan. This ensures the spices infuse throughout the entire sauce rather than settling at the bottom. Let the mixture simmer uncovered for 10 minutes, allowing the flavors to meld and the wine to mellow slightly.
Add Aromatics and Reduce
After 10 minutes of simmering, reduce the heat to medium-low and add the 4 minced garlic cloves. Stir gently to prevent burning—the garlic should become fragrant rather than bitter. Let it cook for 2-3 minutes until the edges just begin to turn golden, but not browned.
Here's where the magic happens: pour in the 1 teaspoon balsamic vinegar. The acidity brightens the flavors and helps balance the richness. Let the sauce continue to simmer gently for another 8-10 minutes, until it reduces by about 25% and becomes syrupy. You're looking for a consistency where the sauce coats the back of a spoon but still flows smoothly.
Finish with Butter for Richness
Remove the saucepan from heat and let it cool slightly for 2-3 minutes. This prevents the butter from separating when added. Using a wooden spoon, whisk in the 2 tablespoons unsalted butter until completely melted and incorporated. The sauce should now have a glossy sheen and a velvety texture.
Taste and adjust seasoning with the 0.5 teaspoon salt if needed. The sauce should be rich, slightly smoky from the wine reduction, with a perfect balance of sweetness from the sugar and acidity from the balsamic. If it needs more depth, you can add a splash more of the red wine you used earlier.
Strain and Serve
For a perfectly smooth sauce, strain it through a fine-mesh sieve into a clean saucepan. This removes any peppercorns or garlic bits, leaving you with a velvety consistency that will cling beautifully to your fries. Return the sauce to low heat and keep it warm—just below a simmer—until ready to serve.
This au jus is best served immediately over hot fries, but it will keep in the refrigerator for up to 3 days. For the ultimate Arby's experience, reheat gently on the stove and add a splash of water if it thickens too much. The key to that signature cling is serving it piping hot right alongside crispy fries.
Pro Tips For Making Arby'S Au Jus
- Simmer Slow and Low: This isn’t a race—drop the heat to a bare simmer after the initial boil. I used to rush it, and the wine would evaporate too fast, leaving a harsh, alcohol-heavy flavor. Let it bubble gently for at least 20 minutes so the flavors meld properly.
- Toast Your Garlic: Crush the garlic cloves first, then dry-toast them in the pot for 30 seconds before adding liquid. My grandmother swore by this, and it works: the garlic won’t turn bitter, and the aroma jumps off the plate.
- Deglaze Aggressively: After browning the beef (if you are), don’t just splash in the wine—scrape every last bit of fond from the bottom with a wooden spoon. That’s where the real flavor hides, and skipping it means missing half the depth.
- Skip the Cheap Wine: Yes, even for au jus. A $10 red wine (like a Cabernet Sauvignon) tastes better than cooking wine in this dish. The alcohol burns off, but the residual fruitiness stays—trust me, your sauce will thank you.
Best sauces and condiments for these flavors
Classic Dipping Sauce
This au jus isn’t just for fries—it’s the ultimate dipping sauce for Arby’s-style roast beef sandwiches, crispy onion rings, or even baked potato wedges. The secret to perfect dipping lies in its sticky, clingy texture that coats every bite.
I serve mine in a small ceramic crock at room temperature, letting guests dip directly into the sauce. For an extra touch, sprinkle freshly cracked black pepper on top right before serving. 🥔
Roast Beef Marinade
Use this au jus as a marinade for roast beef before grilling or roasting. Toss 1.5 lbs beef eye of round in 1 cup of this sauce for 4-6 hours (or overnight). The result? A tender, flavorful roast with that signature Arby’s taste.
I like to grill mine on medium-high heat for 3-4 minutes per side for a perfect sear. The marinade caramelizes beautifully during cooking, adding extra depth.
Grilled Chicken Glaze
For a twist, use this au jus as a glaze for grilled chicken. Brush ½ cup of the sauce onto chicken breasts during the last 5 minutes of grilling. The wine reduction caramelizes, creating a glossy, savory crust.
I pair it with garlic butter grilled potatoes for a full meal that feels like a restaurant-quality feast. The sauce’s smokiness complements the chicken perfectly.
Loaded Fries Upgrade
Take your fries to the next level by drizzling this au jus over crispy golden fries and topping with shredded cheddar, crumbled bacon, and green onions. The sauce’s richness pairs beautifully with the cheesy, smoky flavors.
For extra decadence, broil the fries for 1-2 minutes after adding the cheese to create a gooey finish. This is my go-to game-day snack—it’s always a crowd-pleaser. 🏈
Burgers and Beyond
This au jus isn’t just for fast food—it elevates homemade burgers too. Drizzle 1-2 tablespoons over a cooked burger, then top with caramelized onions and American cheese. The sauce adds a tangy, umami kick that cuts through the richness of the beef.
I also love using it as a dip for crispy Brussels sprouts or grilled corn on the cob. The versatility is what makes this sauce a kitchen staple.
Freezer-Friendly Portions
Make a big batch and freeze it in ice cube trays for easy, single-use portions. Once frozen, pop out the cubes and store them in a ziplock bag for up to 3 months. To use, thaw in the fridge overnight, then reheat gently on the stove.
This is perfect for meal prep—just grab a cube, warm it up, and drizzle over your favorite dish. The convenience doesn’t sacrifice flavor, either. 🧊
Nutrition facts
Frequently asked questions
Can I make this au jus without red wine?
The red wine adds depth, but you can substitute with ½ cup extra beef broth plus 1 tsp balsamic vinegar to mimic the acidity and richness. The sauce will still taste delicious, though slightly less complex. For a non-alcoholic version, use grape juice instead of wine—it works surprisingly well!
Why does my au jus turn out too thin?
This usually happens if you didn’t reduce the sauce long enough. Simmer uncovered for an extra 5-10 minutes until it coats the back of a spoon. If it’s already too thin, whisk in 1 tsp cornstarch mixed with 1 tbsp water and cook until thickened. Stir constantly to avoid lumps!
How long will this au jus keep in the fridge?
Store in an airtight container for up to 5 days in the fridge. The flavors actually improve after the first day as everything melds together. For longer storage, freeze in ice cube trays—perfect for single servings. Thaw overnight in the fridge before reheating gently on the stove.
Can I use this sauce for other meats besides beef?
This versatile sauce works beautifully with chicken, pork chops, or even lamb. For chicken, brush it on during the last 5 minutes of grilling to create a caramelized crust. Just reduce the salt slightly since some meats are naturally saltier than beef. The wine and Worcestershire flavors complement all red meats wonderfully.
What's the best way to reheat leftover au jus?
Always reheat gently on the stove over low heat—never microwave it straight from the fridge, or it’ll get grainy. If it thickens too much, whisk in 1 tsp warm water at a time until smooth. For the best texture, reheat just until warmed through (2-3 minutes) and serve immediately over hot fries or meats.