Can you make au jus using beef bullion cubes?

You can definitely make au jus using beef bouillon cubes, but it won't be quite the same as a true au jus made from roasted beef bones. Here's how to do it:

Ingredients:

* 2 cups water

* 2 beef bouillon cubes

* 1 tablespoon butter

* 1 tablespoon all-purpose flour

* 1/4 cup dry red wine (optional)

* Salt and pepper to taste

Instructions:

1. Dissolve the bouillon: In a saucepan, bring the water to a boil. Add the bouillon cubes and stir until dissolved.

2. Make the roux: Melt the butter in the same saucepan. Whisk in the flour and cook for 1 minute, stirring constantly. This is called a roux, and it will help thicken the au jus.

3. Add wine (optional): If using wine, add it to the saucepan and stir. Let it simmer for a few minutes to let the alcohol evaporate.

4. Combine with bouillon: Slowly whisk the hot bouillon mixture into the roux. Bring to a simmer and cook for 5 minutes, stirring occasionally.

5. Season and serve: Taste and season with salt and pepper. Serve hot with roast beef or other meats.

Tips:

* Flavor enhancer: You can add other ingredients to enhance the flavor, such as a tablespoon of Worcestershire sauce, a teaspoon of onion powder, or a bay leaf.

* Thicker sauce: If you want a thicker au jus, add a little more flour to the roux.

* Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Remember: Using bouillon cubes will give you a good, flavorful au jus, but it won't have the rich depth of flavor that comes from making au jus with roasted beef bones. If you want the authentic taste, try making it from scratch.