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"This was an awesome au-jus! It went so well with our holiday standing rib roast. The only thing I changed was to add a half tsp. of garlic powder and a Tbs. of Lea and Perrins worcestershire. It was as good or better than any restaurant au-jus I've tasted, I think it was mostly due to the Better Than Boullion soup base. I would recommend this reci..."
Dec 26, 2012 on Food.com