Sauces for Sous Vide

Where can I find sauce recipes so I can add sauces to sous vide bags containing unseasoned beef or pork or poultry or seafood? Such sauces used to be for sale ready-made for us sous-viders and what a convenience that would have been, but I guess I now need to get off my lazy derriere and make my own.

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brian_martin2001

The only recipe they posted was this one: https://www.chefsteps.com/activities/lemon-beurre-blanc-with-a-twist-four-ways-to-transform-the-iconic-sauce

The rest they haven't revealed the recipes

montebello1964

Not really an answer to your question, but I seem to remember a video by ChefSteps (on Facebook Live?) where they seemed to be testing numerous different grocery store bottled sauces for utility in sous vide cooking, although I don't think they actually reported any conclusions. This was before they came out with their own sauce bags, so maybe it was part of their research into what works and what doesn't.

Some key things you would want in a sous vide-able sauce are that it shouldn't "break" and that the purged juices from what you are cooking appropriately contribute to the sauce (assuming you are going to serve it with the sauce and it is not just a marinade).

So maybe reducing your sauce first would be the way to go.

Looking at the JouleReady sauces I still own, every single one lists Xanthan Gum on its ingredient list. There are occasional other odd ingredients (very few), but this is the only one that is in common in all of them. Xanthan is an often used ingredient for thickening sauces, and it give a fatty mouth feel without adding fat. It can also be used to stabilize emulsions and suspend particles (or even bubbles).

Brandon_Byrd_40557

In general, it's not a great idea to cook unseasoned stuff in the bag with a sauce. Sous vide is convenient, but it's not a "dump meal" sort of method like a crock pot or Instant Pot. I'd cook your protein separately sous vide, and then add on a sauce of your choosing after the protein has been cooked and seared. There are plenty of readymade sauces out there... just add them at the end. ChefSteps used to offer "Joule Ready" sauces but it looks like they're all out of stock. Not sure if they'll be making more of them, but the people who tried them said they were good. I would have loved to try them myself, but opted to just make my own sauces instead. ChefSteps's website has plenty of sauce recipes, and all of them will work well for the "sauce the protein on the plate after it's been cooked" style of cooking. Sauce making is a bit of an art, but it's not too difficult to learn -- and the payoff is tremendous.

montebello1964

They shut down that part of the company that made the sauces. Too bad, because they did make quick, tasty meals.