Au Jus

Makes: 1 1/2 cups

1 clove garlic

4 to 5 sprigs fresh thyme

1 tablespoon unsalted butter

1 teaspoon Dijon mustard

1 1/2 cups beef broth

1 tablespoon Worcestershire sauce

Kosher salt

Freshly ground black pepper

1. Mince 1 garlic clove. Pick the leaves from 4 to 5 sprigs fresh thyme until you have 1 teaspoon.

2. Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the garlic and cook, stirring often, until golden and fragrant, 1 to 2 minutes. Add the thyme and 1 teaspoon Dijon mustard, and stir to combine. Pour in 1 1/2 cups beef broth and 1 tablespoon Worcestershire sauce, and whisk to combine. Taste and season with kosher salt and black pepper as needed.

3. Increase heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the flavors meld, about 2 minutes. If desired, strain the sauce through a fine-mesh strainer into a heatproof bowl or gravy dish, or serve as is.

Note: Freeze au jus in an airtight freezer-safe container for up to three months. Thaw in the refrigerator and reheat in a small saucepan before serving.