Minor's Au Jus Prep Sauce, Cooking Sauce and Marinade for Prime Rib and Red Meat, and Gluten Free, 16.7 oz Bottle

LOVE this and have it in the door in my fridge with one of those top quality flip lid sealed non-leak 16 oz dispensers. Shake it GOOD before every use as you will see some settle between uses! Add to burgers, inject mixed with warm butter and wine into chuck or briskets going on a Kamodo grill, use in pot roast fluids for cooking, etc. It is a little salty and it should be, so adjust what you add to it or your foods so you don't over salt something. It stores a LONG TIME in the basement fridge so you can get to it when you do, and the salt content helps that too. Little shot into a can of some beef based soups for lunch is nice too. I also use their tubs of this product in the paste form, which also stores forever IN A FRIDGE or freezer, vac sealed. Make burgers from scratch, make your burgers, THEN squirt some of this onto the plate, set the burger on it, and a little more on top of the burger, and turn every half hour or so before grilling. Adds some flavor. If you use some egg in your burger mix, you could add this into the mix BEFORE you form your patties, with some onion flakes and white pepper. The egg helps it all stick together.

The flavor is rich and beefy without being too salty. It makes my French dip sandwiches taste restaurant quality. I’ve also used it to boost the flavor of gravies and soups. The bottle goes a long way and I’ll definitely be keeping this in my pantry from now on.

Great stuff! Everyone should have this in their cabinet.

Good flavor with my prime rib

I love to cook. This is so easy to cook with. Gravy’s, au jus for roasts like prime rib, tenderloins, chateaubriand, mushroom Demi glaze, Awesome for French dip 👍👍👍👍👍

Good stuff. Just a little goes a long way so this will last. Follow the direction on the back of the bottle for how much mix to use with how much water and you end up with a well flavored au jus.

This replaced beef stock and beef bases for me. The taste is excellent and it lasts a long time in the fridge. You can make a quick beef broth with it with far less sodium, and a more palatable taste. I add garlic powder and pepper for more flavor. It’s also great to cook rice with — just add it, to taste, in the water. I put it in when making a pot roast and even add it to ground beef for a beefier flavor. It’s an all-around kitchen staple and it’s always ready, like a tasty, low-sodium Swiss Army knife. I think it’s a great value.

This is easy to make up and tastes good and beefy. It tastes like the Au Jus that comes with an Arby's French Dip. I get deli roast beef, which I hear, and good warm buns and make very similar sandwiches at home for about a third of the cost. I also like this for injecting and marinading thick London Broils. When I carmelize some onions alongside them, they also pick up some very yummy beefiness. It is also a good addition, prepared, into beef stir fry dishes in place of small amounts of broth. It makes a good beefy sauce when thickened. One bottle goes a long way.