French Dip Crescents Recipe (2024)

FAQs

What is French dip sauce made of? ›

To make it, you're going to place your roasting pan with the beef drippings on the stove top before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened. Soon, you'll have the most delicious dipping sauce to complete your French dip.

Technically, a French Dip is made with thinly sliced beef and braised in a broth or au jus while an Italian Beef is braised with lots of Italian herbs, spices and the pickled vegetables giving it a distinct tang that the French Dip doesn't have.

It is usually served plain but a popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice"). Beef stock, a light beef gravy, or beef consommé is sometimes substituted.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

I will always recommend serving this French onion dip with ridged potato chips, but if you don't have them on hand, plain potato chips or fresh veggies will work too. Store any leftover dip in the fridge for up to 4 days.

The basic concept is the same at both places – Philippe's serves their French Dip “wet” which means that the roll is dipped in the meat juices and then filled with roast beef, Cole's serves theirs with a side of au jus which diners dip their sandwich into.

There is further uncertainty about why the dish is called the French dip. It could be due to Philippe's heritage, the French roll it is served on, or because the police officer's name was French. The second restaurant that claims to have invented the French dip is Cole's, also known as Cole's Pacific Electric Buffet.

Not usually. Beef broth describes a liquid usually made by boiling beef bones and offal in water with some aromatics until the flavor in the solids flavor the liquid. Au jus describes a way of serving meat in its own juices or in a sauce made from its juices, which may include broth.

Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".

Does mayo go on French dips? ›

I love to serve my easy french dip with mayo and melty cheese. Butter one side of each piece of bread and toast it slightly in the oven. Layer the mayo on the toasted bread, add shredded beef, and a slice of cheese. Remove the au jus drippings from the roast pan.

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

French Sandwiches FAQs

It is often accompanied by au jus, a flavorful beef broth for dipping. On the other hand, Philly Cheesesteak features thinly sliced beef steak, traditionally topped with melted cheese, such as Cheez Whiz or provolone, accompanied by bell peppers and/or mushrooms and served on a long roll.

There is further uncertainty about why the dish is called the French dip. It could be due to Philippe's heritage, the French roll it is served on, or because the police officer's name was French. The second restaurant that claims to have invented the French dip is Cole's, also known as Cole's Pacific Electric Buffet.

The quick way to make French Onion Dip is to simply stir a packet of onion soup mix into a container of sour cream, but if you're looking for more of a “from scratch” approach with that slow caramelized flavor, we've got you covered.

A fry sauce combines ketchup and mayonnaise, creating a creamy and tangy flavor. This is the classic “fry sauce” that most people are familiar with. Fry sauces have been around since the late 1940s, and they can be found in many countries all over the world.

Au jus has a rich, savory flavor that is derived from the natural juices of the meat. The taste of au jus can vary depending on the type of meat it is made from and the spices and herbs used to season it. For example, beef au jus has a rich, beefy flavor with a hint of sweetness from the natural juices of the meat.