Tips & Tricks | Pouch Liquor: Pure Culinary Gold for Sauces

Print Friendly, PDF & Email

One of the elements that makes a meat dish transcendant is a velvety sauce. And nothing makes a better sauce than the concentrated broth of the meat itself – in French, the fond. In the pan, it’s the brown bits of caramelized meat juices that stick to the bottom. In the sous vide pouch, it’s the concentrated liquid that accumulates during cooking. Strain it and use it, like the pure culinary gold that it is, au naturel or as the base for a sauce. Making a sauce is simple and demands only these basic elements: fat, aromatics, and liquid (broth, wine, water, juice, vinegar, etc.).

beef filet

To make an easy pan sauce:

  1. Over medium heat, melt a couple of pats of butter or heat a couple of tablespoons (30 ml) olive oil or duck fat in a skillet.
  2. Saute some finely minced garlic, onion, carrot, celery, herbs, or other aromatics until tender.
  3. Add about a cup of pouch liquor (fond) and let the sauce reduce to your liking.
  4. Check seasoning, adding sea salt or pepper as desired, and stir in another pat of butter for added silkiness just at the end.
Like this? Why not share it:Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Tumblr
Tumblr
Share on Reddit
Reddit
Pin on Pinterest
Pinterest

This recipe is perfect for the SousVide Supreme!

Would you like to try cooking this recipe? Learn more about our water ovens by visiting our site. The world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens.

Leave a Reply

Your email address will not be published. Required fields are marked *