How should I prepare an excellent sauce from sous vide juices?

Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply?

The issue is that there really isn't much left over. Typically, from 2 prime strip steaks cooked at 130F for 2.5 hours, I'll get 4-5 tablespoons of juice, and that's with the myoglobin. (I also cook the steak with some olive oil.)

I sear the steaks with a good butane torch rather than a pan (primarily so my kitchen doesn't get smoke-filled), so there's no pan fond available.

What do you sous vide steak folks do for a good sauce?

Best Answer

Finely mince shallots, garlic and parsley (or whatever fresh herb you have on hand)
Mix into softened butter
Spoon butter mixture over hot steak
Feel good about the decisions you have made in your life

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Quick Answer about "How should I prepare an excellent sauce from sous vide juices?"

Make a Pan Sauce From Sous Vide Juices First sear your sous vide meat in a pan, then set it aside. Turn the heat down to medium or medium-high and add some olive oil. Toss in some sliced shallots and diced garlic and cook until they turn tender. Pour in the juices and some white wine and bring to a simmer.

What can you do with juice from cooking meat?

Why You Should Save Meat Juices and Drippings

These \u201cleftover\u201d juices and oils contain major savory flavoring power and can be used just like butter and vegetable oil to saut\xe9 a side of leafy greens or add that extra-crisp texture to roasted spuds. ...

For example, say you decide to cook pork chops in a skillet for dinner.

Can I use liquid from sous vide bag?

You can use that leftover liquid in the sous vide bag to take your sous vide cooking to the next level, so don't throw it away! Just follow my tips above for making sauce from sous vide juices, and don't forget to experiment with those other uses as well.

Can you put sauce in sous vide?

Sous vide can make saucing it up quicker, easier, and tastier, which is why we've created a helpful sous vide sauce roundup. Just remember: Don't be too strict about what defines \u201csauce.\u201d

How do you make sauce more glossy?

Egg yolk emulsions are used to make a creamy hollandaise sauce or mayonnaise. Butter can be used to enrich simple pan sauces, giving them body and a glossy sheen. Heavy cream or cr\xe8me fra\xeeche can also be used to create thick, rich sauces or just to add a little texture to something like tomato sauce.

Turn Sous Vide Juices Into Gravy

More answers regarding how should I prepare an excellent sauce from sous vide juices?

Answer 2

Forget the pan or bag juices. For the sauce I do recommend cooking up a good beef fond in quantity. You can freeze the stock in portions. I vacuum bag mine (in a chamber vac) in one cup portions and freeze. Frozen stock is easy to use as a sauce base. One of my super simple favourites for beef is a bittersweet sauce made with caramelised shallots, carrot and celery stalk - unpeeled, coarsely chopped and more or less burned in oil, and you can throw in some garlic as well if you like. Add some brown sugar and caramelise further. Deglaze with red wine and port, throw in any herbs you like and reduce (just make sure it is not too sweet). Add the (frozen) beef stock and reduce. Strain and finish off with some diced butter before serving. The key is a good sauce base.

Regarding sous-vide, I always pre-sear the meat for a couple of reasons: 1) Pathogens are on the surface of the piece of meat you are about to cook and pre-searing takes care of them. Torch is fine if you are worried about the mess. I usually use clarified butter and finish off with a torch to cover the whole piece. 2) You start the Maillard reaction and this will continue to add flavour when bagged. I think the produce just tastes better. I usually do a quick post-sear with a torch and/or clarified butter.

Answer 3

The simple solution was for me to heat up the bag juices in a separate saucepan until the myoglobin coagulated, then strain the coagulated protein out and prepare the sauce as usual in a saute pan with aromatics, butter, wine, etc.

Answer 4

Take some shallot, green onion, or white onion and chop fine
Saute in pan with butter and all left over cooked bits and juice
Stir in heavy cream and brandy

Answer 5

SousVide Supreme's website has a great post on how to make an easy pan sauce here: http://blog.sousvidesupreme.com/2013/01/tips-tricks-pouch-liquor-pure-culinary-gold-for-sauces/

Answer 6

The juices in the bag tend to be watered down too much, particularly after a very long cook. You can make a good sauce, but you need to begin with a super concentrated stock in the bag. Then, reduce further after the cook. I think the general practice, at least at my house, is to dispense with the left over liquid in the bag and create any sauces on the stove top. For steaks, a finishing sear in butter (try coffee butter - see Chefsteps.com), will leave you with a few tablespoons of "sauce".

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