4 BOTTLES Johnny's French Dip Au Jus Concentrated Sauce 8 oz Dip Roast
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Product details
| Management number | 203034117 | Release Date | 2025/09/19 | List Price | $118.50 | Model Number | 203034117 | ||
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4 Fresh Bottles
Give your cuts of meat a bold and beefy flavor with Johnny's French Dip Sauce, 8 fl oz. It contains select ingredients including red wine vinegar, tomato paste, onions, garlic and Worcestershire sauce. This French dip au jus sauce is ideal for tenderizing and marinating meats. It has no fat, no cholesterol and just five calories per serving. You can also add it to slow-cooked roasts, gravies, soups and stews to enhance the flavor.
Johnny's French Dip Concentrated Sauce, 8 fl oz:
- Concentrated for multiple uses
- Essential for any French Dip sandwich
- Chef blend since 1956
- Bold, beefy flavor with no fat
- Made with red wine vinegar, tomato paste, onions, garlic and Worcestershire sauce to tenderize and marinate meat
- Original restaurant recipe
- 5 calories per serving
- 0 grams of fat
- Johnny's au jus sauce, 8 fl oz
Ingredients:
Ingredients: Water, Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Red Wine Vinegar, Tomato Paste, Gluconic Acid, Worcestershire Sauce (Distilled White Vinegar, Molasses, Water, Sugar, Onions, Anchovies, Salt, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Date Paste, Natural Flavor, Yeast Extract, Onion Juice, Salt, Guar Gum, Sodium Benzoate, Garlic Juice, Sugar, Corn Syrup Solids, Spice
Directions:
Instructions: . For a great French Dip: Pace thinly sliced roast beef on toasted French hard rolls and serve with a bowl of Johnny's French Dip Au Jus sauce. Add to soups, gravies, sauces, stews and casseroles for a robust beefy flavor. Pour with a little water over any roast and vegetables and slow cook to enhance flavor. Use Johnny's French Dip Au Jus as you would soy or Worcestershire sauce in your cooking. Shake well. Directions. Add two parts water to one part concentrate. Bring to boil, simmer at greater than 160°F for 10 minutes and serve.
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