Recipes, Sous-Vide

10 Days of Sous Vide: Using Sous Vide for Sauces and Condiments & Sous Vide Hollandaise (Day 8)

We’re near the end of the series: it’s day 8 of 10 Days of Sous Vide!  We left off on sous vide carrots, featuring some seriously gorgeous heirloom carrots.  I still swoon over them.  Our topic today is about using sous vide for sauces (think marinades and mother sauces, not pan sauces) and condiments. We also share a recipe for sous vide hollandaise, served with a salmon-stuffed portobello mushroom.

Among some of the most surprising uses for the sous vide technique, are some recipes for sauces and condiments.  When I first stumbled across recipes for using sous vide this way, I ignored them.  What could be gained from preparing a sauce/condiment via sous vide?

Take our attempt at hollandaise as an example.  The main benefit to cooking hollandaise sous vide is that you heat the eggs to a precise temperature which avoids curdling the sauce. Also, the sauce can be held at serving temperature for 2 hours without worry of your butter congealing or separating.  For a busy hostess, that means you can begin to prepare the sauce at the start of the meal and serve everything fresh and hot together.

Most sauces can be contained in a mason jar and placed directly in the water bath

Most sauces can be contained in a small mason jar and placed directly in the water bath

Sous vide can be used for many sauces and condiments, including infused oils and vinegar.  Sous vide tzatziki for your homemade gyros?  What about a truly fresh crème fraîche?  There are recipes for chutney and compotes out there, all of which I’m sure have room for experimentation.  Personally, I’ve used sous vide for infused oils and the hollandaise sauce in this post, but not for any of the others.  Perhaps, a future post is in order!

Hollandaise-2

Sous Vide Hollandaise

Today’s recipe turned out to be a tough one to photograph nicely and nearly as difficult to execute correctly.  The key is to prepare the sauce in two steps, using the sous vide to heat the egg yolk mixture separately and emulsify later.  This avoids the disappointment of a broken sauce.  Serve it with your perfect sous vide egg for a delightful eggs benedict, over asparagus, or as a topping with salmon.  

Hollandaise-3

Print Recipe
Hollandaise Sauce
Both versions of this sauce are made to be as easy as possible. Adapted from Modernist Cuisine at Home.
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Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
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Instructions
Prepare wine reduction
  1. Combine white wine, shallots, and vinegar in a pot. Simmer to a syrupy consistency.
  2. Strain and reserve about 8 tsp. of wine reduction. Whisk together eggs and stock/water. Add reduction. If not using sous vide, skip "for sous vide" instructions and go straight to "finishing"
For sous vide
  1. Preheat sous vide to 65 °C / 149 °F
  2. Transfer mixture to a small mason jar (example linked below) or into a ziploc bag, removing air from the bag using the displacement method.
  3. If using a mason jar, tightened just tight enough to be sealed but loose enought that it can easily be opened with your fingertips. Overtightening could cause the jar to burst in the water bath from pressure.
  4. Cook for 30 minutes.
  5. Remove jar from bath.
Finishing
  1. Add above mixture to a small bowl or blender. Mix in melted butter and lemon juice and blend until foamy.
Recipe Notes

This recipe contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.  This is at no extra cost to you and helps us keep this blog running.  

Adapted from:

mini-mason jars:

In this post, we discussed sauces and condiments prepared sous vide and shared a recipe for sous vide hollandaise.  In our next post, I’ll reluctantly share my least favorite use of sous vide–chicken breast.  Do you want to know why I’m reluctant and why it’s my least favorite?  Then I suppose you better stay tuned!

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