Tag Archives: sous vide condiment

Hollandaise Sauce Sous Vide

Recipe idea courtesy of Allan McPherson, SousVide Supreme customer Makes about 1 cup (240 ml) INGREDIENTS 1 tablespoon (15 ml) freshly squeezed lemon juice 1 stick (8 tablespoons/114 g) butter 3 egg yolks (large), well-beaten 1/2 teaspoon (2.5 ml) salt 1 pinch (1 ml) dry mustard INSTRUCTIONS Fill the SousVide Supreme just below the FILL line and preheat to 149F/65C. Put all ingredients into a wide mouth (2 cup/pint/480 ml) glass, canning jar and cap tightly. Set the jar into the water bath and cook for 45 minutes to one hour, shaking the jar after 20 to 25 minutes. Carefully … Read More

Port Wine Reduction

Makes about a cup INGREDIENTS 2 tablespoons (28 g) butter 1 tablespoon (15 ml) 1 large shallot, peeled and finely minced 2 tablespoons (12 g) flour 1/2 cup (120 ml) beef stock 1 cup (240 ml) port wine Salt to taste   INSTRUCTIONS In a small saucepan over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the shallots and sauté until tender. Add the flour and whisk to make a roux, cooking for about 2 to 3 minutes. Whisk in the beef stock and port and let the sauce reduce by about half. (You can … Read More

Gremolata

Courtesy of Sur La Table www.surlatable.com Serves 1 or 2 (multiplies easily) INGREDIENTS 2 tablespoons (60 ml) chopped Italian flat-leaf parsley 1 teaspoon (5 ml) lemon zest 1/2 teaspoon (2.5 ml) minced fresh garlic 2 tablespoons (60 ml) extra-virgin olive oil Salt and freshly ground black pepper   INSTRUCTIONS Combine the first four ingredients and stir to combine. Season with salt and pepper to taste. Use as a condiment for meats, poultry, pasta, or seafood.

Chimichurri

Makes about 6 to 8 ounces (180 to 240 ml) INGREDIENTS 4 garlic cloves, peeled 2 cups (500 g) fresh parsley leaves 1 cup (250 g) fresh cilantro leaves 1 or 2 Serrano peppers, as desired, stemmed and seeded 3/4 cup (185 ml) extra-virgin olive oil 2 tablespoons (30 ml) sherry vinegar 2 tablespoons (30 ml) lemon juice 2 teaspoons (10 ml) ground cumin 2 teaspoons (10 ml) dried oregano 1/2 teaspoon (2.5 ml) salt (or to taste) 1/2 teaspoon (2.5 ml) black pepper (or to taste)   INSTRUCTIONS Place the garlic, parsley, cilantro and jalapeno into the bowl of … Read More