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.
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!
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.
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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