Sauces Recipes
19 recipes
Sous Vide: Classic Velouté Sauce
Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, opting for lighter and sparser fare. In spite of this, understanding the mechanics of the classic thickened bouillon is essential for anyone interested in sauce making in general.
Sous Vide: Chicken Demi-Glace
you don't have to go to culinary academy to execute a restaurant style sauce.
Sous Vide Sauces: Beurre Monté/Beurre Blanc
Sous vide products benefit from sauces just like any other! Here is an adaptation of the classic nouvelle contribution to modern cuisine! You will need a generic stick blender for this recipe.
Mint Gastrique
Gastrique is an underutilized flavor enhancer that dissolves the flavor of fresh herbs into light caramel and vinegar. It is a great way to introduce flavoring into dishes without being detected visually.
Sous Vide Celery Remoulade
Remoulade sauce and its uncle, Tartar sauce are typically served with deep fried fish or shellfish.
Concentrated Pear Butter (Membrillo)
If you’ve ever made applesauce…this is not at all like it. t starts out like it, but the process is continued to the "spreadable" stage.