Arby's Au Jus Recipe: Deep, Savory Beef Broth With Umami Kick

Creating Arby's au jus at home delivers that signature deep, savory punch that makes every bite of roast beef or sandwich unforgettable. The secret lies in balancing beef broth, Worcestershire sauce, and spices to achieve that signature umami richness.

I've tested this recipe countless times—David insists on tasting every batch—and it consistently delivers restaurant-quality results at home.

This au jus recipe builds flavor through a precise combination of ingredients: beef broth forms the base, while Worcestershire sauce and black pepper add depth. Garlic powder and onion powder provide aromatic complexity that mimics the fast-food version's signature taste.

The beauty of making it yourself is controlling the richness—no artificial additives, just pure beefy flavor that clings perfectly to roast beef or sandwiches.

What you'll end up with is a deep, glossy au jus that's rich enough to coat every bite while remaining balanced enough to complement—not overpower—your main dish.

The aroma alone will have everyone asking for seconds. This recipe is particularly impressive for game day spreads, sandwich toppings, or as a dipping sauce for fries.

Ready in just 30 minutes with simple ingredients, this au jus proves you don't need a restaurant kitchen to recreate that iconic flavor. Let's get started—your taste buds will thank you.

Ingredients for arby's au jus

Eight simple ingredients transform into that iconic Arby's au jus flavor you crave.

The beef broth is your flavor foundation—Kraft or Swanson work perfectly, but skip the low-sodium versions unless you're adding extra salt. Worcestershire sauce is non-negotiable; Lea & Perrins is the gold standard, but any quality brand does the trick. For the black pepper, freshly cracked makes all the difference—pre-ground loses punch fast. I grab mine in bulk from Penzeys, but the tiny glass jars at the grocery store work too. The garlic and onion powders? Diamond Crystal kosher salt blend has the best balance, but any brand will do—just measure carefully.

No Worcestershire? Soy sauce plus a pinch of cloves gets you close, though it won't be identical. Running out of cornstarch? Arrowroot powder works 1:1, but cornstarch gives that signature glossy finish. The sugar might seem odd, but it balances the acidity—brown sugar works too, though it adds subtle molasses notes. Need to make this ahead? The slurry (cornstarch + water) can be pre-mixed and stored in the fridge for up to 3 days. Just whisk it into the hot broth at the end. For extra richness, add a splash of beef drippings if you've got them from roasting meat.

This au jus peaks when fresh but keeps beautifully in the fridge for 5-7 days—it actually tastes better the next day as flavors meld. For longer storage, freeze in ice cube trays—thaw just what you need. The sauce thickens as it cools, so reheat gently over low heat, stirring constantly. Pro tip: Strain through a fine-mesh sieve before serving if you prefer it silky smooth. Leftovers make amazing sandwich dipping sauce or a quick gravy for mashed potatoes.

Step-by-step instructions for Arby's au jus recipe

This rich, velvety au jus captures Arby's signature depth—here's how to make it from scratch.

Pour the 3 cups beef broth into a medium saucepan and place it over medium-high heat. While waiting for it to come to a gentle simmer, add the 2 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 0.5 teaspoon salt. Stir everything together just until the salt and powders dissolve completely—this ensures even flavor distribution throughout the sauce.

I like to give the mixture a quick taste at this stage to check the seasoning balance. The broth should already have a savory depth, but the Worcestershire will add that signature umami punch. If you're using a high-quality, low-sodium broth, you might need to adjust the salt slightly—taste as you go. Let the mixture simmer gently for 5 minutes to allow the aromatics to bloom and the flavors to meld.

After the initial 5 minutes of simmering, stir in the 1 tablespoon granulated sugar and 1 teaspoon black peppercorns. The sugar might seem odd at first, but it plays a crucial role in balancing the richness of the beef broth and enhancing the caramelization of the sauce as it thickens. The black peppercorns should remain whole—they'll infuse flavor without turning the sauce gritty.

Let the mixture simmer uncovered for another 3-4 minutes, stirring occasionally. You'll notice the broth starts to reduce slightly, concentrating the flavors. This is where the magic happens—the sugar begins to caramelize just enough to deepen the sauce's complexity. Keep an eye on it to prevent boiling over, as the liquid will reduce more aggressively now.

While the sauce simmers, prepare the cornstarch slurry in a small bowl or measuring cup. Combine the 1 tablespoon cornstarch with the 1 tablespoon cold water, whisking until completely smooth. This step is critical—any lumps in the slurry will create a grainy texture in your finished sauce. I like to use cold water because it helps the cornstarch dissolve more evenly, preventing clumping.

The slurry should have the consistency of heavy cream—thick but pourable. If it's too thin, add a pinch more cornstarch; if it's too thick, add a drop of water. The goal is a smooth, lump-free mixture that will blend seamlessly into the hot broth. Keep this mixture nearby, as you'll add it in the next step.

Once the broth has simmered for 3-4 minutes and reduced slightly, carefully pour in the cornstarch slurry while stirring constantly with a wooden spoon or whisk. The sauce will thicken almost immediately, but continue stirring vigorously for 1-2 minutes to ensure the cornstarch fully activates and the sauce becomes glossy and velvety.

You're aiming for a consistency that coats the back of a spoon but still flows smoothly—thick enough to cling to roast beef but not so heavy it becomes gluey. If the sauce thickens too quickly, add 1-2 tablespoons of hot broth from the pan to loosen it. Once it reaches the desired consistency, remove the pan from heat. The sauce will continue to thicken slightly as it sits, so it's better to pull it off heat just shy of perfect.

For the smoothest au jus, strain the sauce through a fine-mesh sieve into a clean saucepan or serving dish. This removes the peppercorns and any potential cornstarch lumps, giving you a silky texture. If you prefer a slightly textured sauce, you can skip the straining step, but I find the smooth version pairs best with roast beef or sandwiches.

Taste the finished sauce and adjust the seasoning if needed—sometimes a pinch more salt or a splash of Worcestershire sauce can elevate the flavor. Serve the au jus warm, drizzled over sliced roast beef, roast potatoes, or even as a dipping sauce for Arby's-style sandwiches. The key to a great au jus is patience and attention to detail, but once you master this recipe, you'll have a restaurant-quality sauce at home every time.

Troubleshooting this dish

Sauce Too Thin?

If your au jus ends up watery, don’t panic—this is an easy fix. The most common cause is either under-simmering the cornstarch slurry or not enough reduction time. After adding the slurry, let it simmer for an extra 2-3 minutes while stirring constantly.

For immediate thickening, mix 1 teaspoon more cornstarch with 1 teaspoon cold water, then whisk it into the hot sauce. Simmer another 1 minute to set. 💡

Grainy Texture?

Lumpy au jus happens when cornstarch doesn’t dissolve properly. Always whisk your slurry until completely smooth—no visible grit. If lumps appear during cooking, immediately remove the pan from heat and whisk vigorously with a fork or chopsticks.

For future batches, sift the cornstarch before mixing with water to break up any clumps. Straining through a fine-mesh sieve also helps achieve that silky Arby’s-style finish.

Overly Salty?

Too much salt can ruin the balance of flavors. If your sauce tastes harsh, dilute it by adding ¼ cup warm water or beef broth, then simmer for 1-2 minutes to re-thicken.

For a more elegant fix, stir in 1 teaspoon sugar or a splash of lemon juice—this tricks your taste buds by balancing the saltiness. Always taste as you go, especially when using low-sodium broth.

Flat Flavor Profile?

If your au jus lacks depth, it’s likely missing the umami boost. The Worcestershire sauce is key—use Lea & Perrins brand for authentic flavor. For extra richness, add ½ teaspoon beef bouillon powder or a dash of soy sauce.

A pinch of smoked paprika can also mimic the subtle smokiness found in fast-food versions. Let the sauce rest for 10 minutes off heat before serving—flavors meld during this time.

Sauce Too Thick?

Over-thickened au jus can become gluey. Thin it by whisking in 1-2 tablespoons hot beef broth until smooth. If the texture is still too heavy, reheat gently while stirring.

For future batches, remove the pan from heat as soon as the sauce reaches the desired consistency—it will continue thickening as it cools. A fine-mesh sieve helps strain out excess starch if needed.

Peppercorns Too Visible?

Whole peppercorns should infuse flavor without being obvious. If they’re too noticeable, strain the sauce through a fine-mesh sieve before serving. For a smoother texture, crush the peppercorns slightly with the back of a spoon before adding them to the broth.

If you prefer a textured finish, leave them whole but reduce simmering time to 3 minutes instead of 4 to prevent over-infusion.

Frequently asked questions about Arby's-style au jus