Crème Fraîche
Makes 1 cup INGREDIENTS 1 cup heavy cream 1 tablespoon live-culture yogurt (homemade or store-bought) DIRECTIONS In an impeccably clean glass jar, mix the cream …
Clarified Butter
Makes about 14 ounces (multiplies easily; cook multiple pouches at once) INGREDIENTS 1 pound unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven …
Pumpkin Spice Butter SousVide
Makes about 2 cups INGREDIENTS 1 (3-pound) sugar pumpkin 1/3 cup light brown sugar 3 tablespoons honey ¾ teaspoon ground cinnamon ½ teaspoon ground ginger …
Mohlo a Campanha (Brazilian Tomato Condiment)
Makes about 2 cups (480 ml) INGREDIENTS 2 large (beefsteak or similar) tomatoes, cored, and diced 2 onions, peeled and diced 2 green bell peppers, …
Chile-Lime Sauce for Grilled Meat
Makes about 2/3 cup Note: This is not a sous vide recipe. It is a fresh accompaniment to sous vide cooked meats, seafood, or poultry. …
Spicy Pickled Pineapple
Courtesy of Adriana Martin (AdrianasBestRecipes.com) Makes about 4 cups (960 ml) INGREDIENTS 3 ounces (85 g) small Brazilian chili peppers*, whole 2 cups (330 g) …
Maddie’s Hot Sauce
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields: 2 cups INGREDIENTS 1½ pounds (680 grams) fresh red jalapeño peppers, or your favorite hot peppers, …
Summer Corn Salsa
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 8 INGREDIENTS 4 ears fresh corn, shucked and washed Salt and pepper, to taste 2 garlic …
Béarnaise Sauce Sous Vide
Makes about 1 cup INGREDIENTS 2 tablespoons (8 g) chopped tarragon (fresh French tarragon is best) 2 tablespoon (10 g) chopped shallot 6 peppercorns 2 …
Sauce Provencal (Provençal Tomato Sauce)
Makes about 1 cup (240 ml) INGREDIENTS 1 pint cherry or grape tomatoes ½ small onion, peeled and chopped finely 1 shallot, peeled and …
Infused Olive Oil
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes about 2 cups (480 ml) INGREDIENTS 2 cups (480 ml) olive oil Dried Infusion Flavorings of …
Peach Chutney
Makes about 1 cup (240 ml) INGREDIENTS 1/2 pound (228 g) peaches, peeled and diced small 1/2 cup (75 g) raisins, coarsely chopped 1 clove …
Mango Chutney
Makes about 1 cup (240 ml) INGREDIENTS 1/2 pound (228 g) diced fresh mangos (thawed frozen is acceptable, too) 2 1/2 teaspoons (22.5 ml) light …
Coarse Grain Mustard with Stout
Recipe and photo courtesy of Sally McColl (svkitchen.com) Makes 3 to 4 cups INGREDIENTS 1 bottle (12-ounce/360 ml) Samuel Smith’s Imperial Stout (or an equivalent) …
Hot Chili Chutney
Makes about 1-1/2 cups (360 ml) INGREDIENTS 5 medium-sized hot chili peppers, such as jalapeños or fresnos 2 medium red bell peppers 1 medium red …
Pickled Sous Vide Vegetables
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore We use radishes or asparagus here, but any fresh spring vegetables will work as will those that …
Steak Béarnaise
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 For the Béarnaise Sauce INGREDIENTS 1 tablespoon (4g) chopped tarragon (fresh French tarragon is best) 1 …
Chicken Stock Sous Vide
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields approximately: 135-170 fluid ounces, 4-5 liters INGREDIENTS 10 to 12 pounds (5 to 6 kg) chicken …
Chocolate Chili Barbecue Sauce
Courtesy of Staff Blogger, Madeline Fiore Makes about 2 cups (480 ml) Note: This is NOT a sous vide recipe, but intended to augment sous …
Spicy Rhubarb Compote
Courtesy of Vivian Peterson of V Top Secret Chef INGREDIENTS ¼ cup (60 ml) honey 2 cups (480 ml) red wine 1 cup (192 g) …