Does anyone know how to make ajue sauce? Or ojue? I think it is spelled ajue

When I worked for a Deli, we made roast beef and French dip...same as Au Jus. Each chef will make it differently. We used beef broth and onion soup mix. When I get the taste for it, I make it up for my family. I use two beef bouillon cubes, 1 packet of onion soup, and 2 cups of water. Sometimes I'll fry up some onions and fresh garlic and add them to the sauce. I let the sauce simmer on the stove top for about an hour. This allows all the flavors to meld, and it also thickens it up a little.

Yes, it's called Au Jus as the other poster said, but you can buy it where you buy gravy mixes and spices. I can't remember if it's French's or McCormick's, but it makes about 2 cups. Now, what they offered with the liver might not be identical and might be the juices from cooking the liver and bacon, so for that, they'd be right that it can't be bought. But, general beef Au Jus (sounds like you spelled it) can be purchased as a mix - just add water. I use it a lot for French Dip sandwiches. I love it!

What I call the Au Jus sauce is when I roast a meat it is the drippings/ju(ices) that have run off the meat - (the blood and fat and seasonings I guess) It is basicly what you make gravy from only without the flour (or cornstarch) thickeners.