Arby’s Au Jus Recipe: Savory Beef Dipping Magic for Roast Beef Sandwiches

Recreating Arby’s signature au jus at home delivers that same savory depth and beefy richness you crave from the restaurant. This recipe captures the essence of their dipping sauce with a balanced blend of beef broth, aromatic seasonings, and umami boosters. The result is a smooth, flavorful liquid that enhances any roast beef sandwich.

The beauty of this version lies in its simplicity and versatility. Made with pantry staples and ready in under 20 minutes, it stores well for up to a week in the refrigerator. Whether you’re serving it with deli roast beef or homemade sandwiches, this au jus brings that classic Arby’s experience to your kitchen.

Ingredients for Arby’s Au Jus

Pantry staples transform into that iconic beefy dipping sauce you love from Arby’s.

The beef broth is the backbone here. Better Than Bouillon Roasted Beef Base (mixed with water) gives the richest flavor, but Swanson’s or College Inn work too. Grab low-sodium so you can control the salt level—Arby’s version is savory, not salty. The soy sauce and Worcestershire are non-negotiable for that umami punch. I keep both in my fridge at all times (they last forever).

No Worcestershire? Coconut aminos plus a dash of vinegar gets you close. Out of cornstarch? Arrowroot powder works the same. If you’re avoiding gluten, tamari instead of soy sauce keeps it safe. The butter at the end is what gives it that smooth finish—don’t skip it. Fresh thyme is overkill here, but if you’ve got it, use half the dried amount.

This keeps 5-7 days in the fridge—actually tastes better the next day. Freeze portions in ice cube trays for up to 3 months. I double the batch and keep some frozen for sandwich emergencies. Just reheat gently with a splash of water if it thickens too much.

Step-by-Step Instructions for Homemade Au Jus

Here’s how to create that signature dipping sauce that makes every roast beef sandwich unforgettable.

Step 1: Build the Flavor Base

In a medium saucepan, combine the 4 cups beef broth, 2 tbsp soy sauce, and 2 tbsp Worcestershire sauce. Bring this mixture to a gentle simmer over medium heat. You’ll notice the aroma deepening as the liquids marry together—this is where the rich, savory foundation begins.

I prefer using low-sodium beef broth here because it gives you more control over the final saltiness. The soy sauce and Worcestershire will add plenty of umami depth without overwhelming the beefy flavor we’re after. Let this simmer for 5 minutes to allow the flavors to meld properly.

Step 2: Season and Infuse the Broth

After the initial simmer, stir in the 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp black pepper, and 0.5 tsp dried thyme. These spices will bloom in the hot liquid, releasing their essential oils and creating that classic Arby’s flavor profile.

Reduce the heat to low and let the mixture simmer for another 10 minutes. This gentle cooking time allows the spices to fully infuse into the broth. You’ll see tiny bubbles breaking the surface and smell that familiar savory aroma developing—this is exactly what we want before moving to the next step.

Step 3: Create the Smooth, Silky Texture

In a small bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water until completely smooth with no lumps remaining. This slurry will thicken our au jus just enough to give it that perfect dipping consistency without making it gloppy.

Slowly pour the cornstarch mixture into the simmering broth while stirring constantly. You’ll notice the liquid start to transform almost immediately, becoming slightly more viscous. Continue cooking for 2-3 minutes until the au jus reaches your desired thickness—it should coat the back of a spoon but still be pourable.

Step 4: Finish with Butter for Richness

Remove the saucepan from heat and stir in the 1 tbsp butter until completely melted and incorporated. This final touch adds a velvety richness that balances all the savory flavors. The butter also gives the au jus that beautiful sheen you see in restaurant versions.

Taste and adjust the seasoning if needed, though you likely won’t need to—this combination is perfectly balanced. The au jus should have a deep beefy flavor with just enough tang from the Worcestershire and soy sauce, all wrapped in that comforting richness.

Step 5: Serve Warm for Best Results

Transfer the finished au jus to a serving bowl or individual dipping cups. It’s best served warm, so if you’re making this ahead, simply reheat it gently before serving. The flavors will continue to develop as it sits, making it even more delicious.

For that true Arby’s experience, serve this with thinly sliced roast beef on toasted rolls. The au jus should be thin enough to soak into the bread slightly but thick enough to cling to each bite of beef. Store any leftovers in an airtight container in the refrigerator for up to 5 days—it reheats beautifully.

Common Mistakes When Making Great arbys au jus

Over-Salting the Broth

The biggest mistake I see is using regular beef broth without adjusting the salt. Since we’re adding 2 tbsp soy sauce and 2 tbsp Worcestershire, both of which are salty, starting with regular broth can make your au jus unpleasantly briny. Always use low-sodium broth—I learned this the hard way after ruining my first batch. 😅

Skipping the Simmer Time

Rushing the simmering process means your spices won’t fully infuse. When you add the garlic powder, onion powder, and thyme, they need that full 10 minutes on low heat to bloom properly. I tried cutting this short once, and the flavors tasted flat and one-dimensional.

Improper Cornstarch Mixing

Dumping dry cornstarch directly into the broth creates lumps that are nearly impossible to smooth out. Always make a slurry first by whisking the 1 tbsp cornstarch with 2 tbsp cold water until completely smooth. Pour it in slowly while stirring constantly—I use a whisk for this step to ensure perfect incorporation.

Over-Thickening the Sauce

This isn’t gravy—it should be thin enough to dip but still coat your beef. If you accidentally add too much cornstarch, thin it with ¼ cup additional broth or water. The ideal consistency should let you see the bottom of the bowl when you tilt it, but leave a light coating on the spoon when dipped.

Forgetting the Butter Finish

That final 1 tbsp butter isn’t just for richness—it creates the signature silky texture. Skip it, and your au jus will taste flat and one-dimensional. I stir it in off-heat to prevent the sauce from breaking. The butter also helps balance any sharpness from the Worcestershire and soy sauce.

Using Fresh Herbs Instead

While fresh thyme might seem fancier, it actually overpowers the delicate balance we’re creating. Stick with dried thyme—it integrates more evenly and provides that subtle earthy note without dominating. If you only have fresh, use half the amount and remove the stems before serving to avoid bitterness.

Frequently Asked Questions