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Beef Au Jus

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  • ingredients
Ingredients
Amount
Unit
Beef Base
1
oz (wt)
Water for Recipes
28
oz (fl)
  • Recipe Instructions:
  • TOOLS: stock pot, whisk, measuring cup, measuring spoons
  • STORAGE: insert with lid
  • HOLD TIME: 4 hours
  • YIELD: 28 fluid ounces
  • QUALITY INDICATOR: au jus should be deep in colour & slightly transparent.
  • Procedure

Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.

  • 1. Bring water to a boil.
  • 2. Add beef base to the water.
  • 3. Whisk into boiling water to ensure that there are no lumps & the au jus is smooth.
  • 4. Return to a boil. (CCP3)
  • 5. Pour au jus into insert & hold on steam table at 165F/74C. (CCP5)
  • IMPORTANT NOTE:
    - Ensure that you add water throughout the day as needed so it does not get too salty.
    - MAX 4 hours holding