Beef Au Jus Sauce

I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? anyway, i've been messing with alternative au jus recipes for years, to no avail until now. When i bake a beef roast, i elevate it above the bottom of my roasting pan/dutch oven and then i pour in about 3/4 of a cup of water before i season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when i use this method, (e.g., 275 degrees f. For 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which i use to make my au jus. When i find a perfectly marbled roast, with not too much fat around the outside edges, i find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of fl

Steps

In a small bowl , combine the water and cornstarch and whisk with a fork until the blend is completely dissolved.

Set aside.

In a large skillet , over medium heat , pour in the drippings , broth , kitchen bouquet , mrs.

Dash , and seasoned salt and bring to a boil.

When it boils , whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.

Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.

Ingredients

beef drippings, beef broth, water, cornstarch, kitchen bouquet, mrs. dash onion and herb seasoning, seasoning salt