Go to the Recipe: Carrot & Coconut Cream Sous Vide Sauce
Recipe calls for pureed carrots....but then you cook them and blend them, so why puree first?? Surely just finely chopped or grated carrots would be fine?
either way will work great. you will just have to cook it a bit longer.. the blending just speeds the process up.
are these the original recipes for the sauces you were selling prepacked in the US or simplified with less tweaks?
They said on another page that these sauces are a bit different - they had to add more acidity and lots of stabilisers to the prepackages sauces.
they are as close as we could get to the OG but with less acids and less preservatives/ stabilizers. these will not be shelve stable. but all of the flavor is there.
I just made this sauce for the first time. I decided to make it a day ahead so I could do the taste test ahead of selecting a fresh protein to sous vide with the sauce. The only issue I am having is I can’t stop eating just the sauce by itself. Thanks for the great recipe.
