Beef Au Jus

from www.allrecipes.com                

Drippings from beef roast

2 cups beef stock

½ cup white wine

Once the roast is cooked, remove it from the pan to rest before slicing.  Place the roasting pan on the stove over medium high heat.  Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer.  Cook 10 minutes, then strain and serve with roast (and Yorkshire puddings.)

I used beef bouillon mixed with water in place of the stock and didn’t stain the au jus.  I believe apple or white grape juice could be substituted for the wine with similar results.  This had great flavor was very easy.  I’ll make this again soon.