Go to the Recipe: Thanksgiving Sauce With Tyler Florence
At what temperature???????????????
Temp?
For that sauce made with butternut squash and other vegetables, I cannot see the temperature to set my Joule and I cannot see how long to sous vide that jar with the vegetables. An oversight at your end, no doubt.
temp and time under sous vide?
What a bunch of dopes.
Is there any reason this couldn't be made a day ahead of time?
Temp 194 F time 1 hour, it’s in the app.
Couldn’t this be cooked in a Sous Vide bag? Why the mason jar?
We need the time and temperature for the Thanksgiving Sauce recipe!!
WTF???!! temperature and time please
Ya heelllooooo temp and time please. You guys don’t usually leave us hanging...;o( made it ate it , wont make it again. Tasted like soup on my turkey.
Mike, my first attempt was in a mason jar and the jar cracked, so I went for a vacuum bag and it worked just fine.
This sauce is awesome. Even my wife, who is a gravy person, says that this will become our goto for Thanksgiving and other dishes as the recipes suggests.
The video isn't about the sauce, but about turkey breast. Just fyi, in case this wasn't on purpose
What if a person doesn't own the Joule? Is there another way to do this?
How long will this Sauce keep? I am hoping to make it ahead of time for thanksgiving.
Made this and substituted half a leek for the onion (my husband cannot have onions) and it turned out great! Keeping it in the fridge for a few days until Thanksgiving. Great idea to add a little acidity with the lemon juice.
Roast the vegetables until tender at around 300f, place all ingredients in the blender and add additional chicken stock until you get your desired viscosity
Can you guys PLEASE take separate pictures of the process for the desktop version of your website? It feels like I'm on a mobile version of the website..
I made this Thanksgiving Sauce last night (Thanksgiving Eve) and strained it and put it into 8-oz jars. I stored them in the fridge, and today at noon I reheated the jars at 90°C for an hour, placed them in a little beer cooler, and took these piping hot jars off to a party. Delicious sauce!
PS: my apologies: 2 weeks ago I was bleating for the time and temp, and did not realize the info was in the app: 90°C for one hour.
PPS: I copied the recipe into a WORD doc and gave it to my party hostess.
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I making this right now. Have it in the mason jar tightened “two finger tight”, and after 15 min in the heated water, I noticed fat from the butter and stock leaking out...I just hope it doesn’t break my Joule!!! I still have 20 min to go to reach the hour cook time. The water has now evaporated so it’s no longer covering the top of the jar..hopefully that is ok. I might have to brown some butter and add to the sauce after the taste test or perhaps some more stock?
Just be sure to double seal the bag if using a vacuum sealer, as 194F is hot enough to destroy the seal.
Yammy!!
Try Grilled Turkey Salad - https://mygreencookbook.com/grilled-turkey-salad/
Delicious!)
A bit bland, and definitely needs to be filtered at the end. I decided to up it a notch by taking some remaining broth I had and cooking Makrut lime leaves and putting the aromatic broth in the finished sauce, and then put in fresh grated ginger (uncooked) with extra lemon juice. Different statement but came out well. Lots of chewy bits if you don't filter through at least a simple screen. Texture was fabulous after filtering.
Mason jar busted.
I made this last year and brought it to a family Thanksgiving dinner. Everyone loved it and I was asked to double up the recipe for this year.
Put the jar in the water bath when it is 110°F and then ramp up the temp. Jars break due to temperature shock (not excess pressure).
Same in a combi oven:
2nd year in a row I made this. It is just silly delicious!
I'm might try roasting the butternut squash next year, just to see how that compares.
