Quick Answer: The Main Differences
Brown gravy and au jus packets are both concentrated sauces that can be used to enhance the flavor of various dishes. The main differences are:
- Brown gravy is made from pan drippings, flour, broth, and seasonings. It has a thicker consistency.
- Au jus is made from beef drippings and seasonings. It has a thinner, smoother consistency.
- Brown gravy has a richer, more robust flavor from the browned flour.
- Au jus has a cleaner, purer beef flavor.
- Brown gravy goes well with chicken, turkey, mashed potatoes, stuffing, etc.
- Au jus is traditionally used for dipping French dip roast beef sandwiches.
So in summary:
- Brown gravy is thicker, darker, and more intensely flavored.
- Au jus is thinner, lighter, and has a subtler beefy flavor.
- Brown gravy pairs well with poultry and sides.
- Au jus pairs well with roasts like prime rib and French dips.
What is Brown Gravy?
Brown gravy starts with pan drippings from roasted meat or poultry. The drippings are cooked with butter or oil to release browned bits from the bottom of the pan. Flour is whisked in to make a roux, which thickens the gravy. Broth, seasonings, and sometimes milk or cream are also added to enhance the flavor.
The browned flour and meat drippings give brown gravy its characteristic rich, deep brown color and hearty flavor. The gravy is usually moderately thick so it nicely coats foods without being gloppy. Its flavor profile is quite savory, complex, and often salty.
Common types of brown gravy:
- Turkey gravy – Made from turkey pan drippings
- Chicken gravy – Made from chicken pan drippings
- Beef gravy – Made from beef pan drippings
- Pork gravy – Made from pork pan drippings
- Sausage gravy – Made with pork breakfast sausage drippings
- Mushroom gravy – Made with sautéed mushrooms
Store-bought brown gravy packets and jars contain powdered or concentrated brown gravy that can be reconstituted with water, broth or drippings. The gravy is pre-thickened with starch or flour and contains seasonings like pepper, onions, garlic, and herbs.
Uses for Brown Gravy
Brown gravy is a versatile sauce that can enhance the flavor of many savory dishes:
- Turkey, chicken, meat loaves, steaks
- Mashed potatoes, rice, stuffing, biscuits
- Casseroles, pot pies, stews
- Sausages, meatballs, burgers
It’s most commonly paired with roasted poultry like turkey or chicken but also goes great with pork chops, steaks, meatballs, hamburgers, sausages and more. Mashed potatoes just wouldn’t be the same without a nice drizzle of brown gravy! It’s also often used in casseroles, pot pies, biscuits and sausage gravy, and various comfort foods.
What is Au Jus?
Au jus (pronounced “oh-zhoo”) is French for “with juice.” True au jus is made by roasting beef in a covered pan so that the juices cannot evaporate. The meat is then removed, and the remaining concentrated beef juices are seasoned to taste.
So au jus literally just refers to the natural concentrated juice and flavor of beef. It has a thin, broth-like consistency and deep reddish-brown color. The flavor is pure, meaty, and savory without any heaviness. Salt and pepper are the main seasonings, though herbs like thyme or bay leaf are sometimes added.
Store-bought au jus packets contain powdered beef bouillon and seasonings that can be reconstituted into a smooth, beefy dipping liquid. Some powdered mixes do contain flour or starch for slight thickening. Canned or bottled concentrated au jus is also available.
Uses for Au Jus
Au jus has one classic use in French cuisine – serving with beef dishes like French dip sandwiches:
- French dip sandwiches – thin sliced roast beef on a baguette, for dipping
- Prime rib – for carving and dipping the rested meat
- Pot roast
- Grilled or roasted steaks
The clean, concentrated beefiness of au jus perfectly complements these dishes without overpowering their flavor. Unlike brown gravy, the texture of au jus allows it to nicely cling to sliced or shaved beef.
Au jus can also be used as a base for gravy by adding flour to thicken it. Some other potential uses include adding flavor to:
- Beef stews, pot pies, soups
- Risotto, rice pilaf
- Grilled vegetables
- Bloody Mary cocktails
However, it’s best used in moderation for these applications so the pure beef flavor does not become overwhelming.
Brown Gravy vs. Au Jus: Key Differences
While brown gravy and au jus are both concentrated meat sauces, they have distinct differences:
1. Ingredients
| Brown Gravy | Au Jus |
|---|---|
| Pan drippings from roasted meat/poultry | Pan drippings from roasted beef |
| Flour | No flour |
| Broth or milk | No added liquid |
| Seasonings (pepper, herbs, etc.) | Minimal seasoning (salt, pepper) |
The additions of flour and extra liquid make brown gravy thicker than au jus. Au jus relies solely on concentrated beef drippings for flavor.
2. Flavor
Brown gravy has a more robust, complex flavor thanks to the browned flour, seasonings and additions like mushrooms or wine. Au jus has a simpler, purer beef flavor since it contains no thickeners or extra ingredients.
3. Consistency
| Brown Gravy | Au Jus |
|---|---|
| Thick and rich | Thin and smooth |
| Coats food evenly | Runnier, mostly for dipping |
Brown gravy has a thicker consistency ranging from thin to very thick. Au jus is always thin and drizzling.
4. Appearance
| Brown Gravy | Au Jus |
|---|---|
| Dark brown color | Reddish brown color |
| Opaque and creamy looking | Translucent and shiny |
Brown gravy is opaque from starch and has a matte look. Au jus is glossy and resembles a thin broth.
5. Uses
| Brown Gravy | Au Jus |
|---|---|
| Roast turkey, chicken, meatloaf | French dip sandwiches |
| Mashed potatoes, stuffing, biscuits | Prime rib |
| Pot pies, casseroles | Pot roast |
| Sausages, meatballs, steaks | Grilled/roasted steaks (for dipping) |
Brown gravy is very versatile for enhancing all kinds of meats, poultry and sides. Au jus is reserved for enhancing specific beef dishes.
Choosing Between Brown Gravy vs. Au Jus
So when should you use brown gravy or au jus? Here are some guidelines:
- For poultry like turkey or chicken, choose brown gravy.
- For pork or lamb, brown gravy usually works best.
- For prime rib, French dip sandwiches, or steak, use au jus.
- For mashed potatoes, biscuits, or veggies, use brown gravy.
- When making a sauce for pot roast or stew, brown gravy adds more flavor.
- If you just want a light beefy flavoring, au jus may work better.
You can also mix the two or turn au jus into gravy by whisking in flour. This results in a nice combination of concentrated beef flavor with the hearty thickness of gravy.
Some examples:
- For French dips, dip in au jus but also offer a side of brown gravy for fries or to pour on the sandwich.
- For a beef pot roast, cook it in au jus but thicken some separately with flour for gravy.
- For prime rib, slice and dip meat in au jus but serve brown gravy on the side too.
Choose au jus when you want the purest beef flavor or just need a thin dipping sauce. Choose hearty brown gravy when you want a thick, flavorful sauce to coat meats, poultry and sides. Either way, having both on hand gives you more options to enhance all kinds of savory dishes!
Conclusion
Brown gravy and au jus are concentrated meat sauces that add flavor in different ways:
- Brown gravy is made from meat drippings, flour and broth for a thick, rich sauce.
- Au jus is made from pure meat drippings for a thin, beefy dipping liquid.
- Brown gravy has a hearty flavor and texture while au jus is lighter tasting.
- Use brown gravy for poultry, pork, mashed potatoes, etc. Use au jus for prime rib and French dip sandwiches.
- Both sauces can complement each other when used creatively!
Knowing when to use each type allows you to enhance the flavor of all kinds of savory dishes in your cooking.