Go to the Recipe: Au Poivre Sous Vide Sauce
21 ingredients weighed to the gram and a process that includes 15 minutes of continuous immersion blending for a sauce that lasts 3-5 days in the fridge, not weeks in the pantry like the for-sale sauces.
Published under a paragraph that says “We have made this easy for you.”
Could everything be thrown into a blender at that point? If so then you could walk away. Then the measuring doesn’t seem too bad given the tare function exists.
Surprised they didn’t test if freezing and thawing works, though.
Just way too many ingredients. Just way too complicated for what is supposed to be a simple sauce.
imagine coming to chef steps to compare it to store-bought sauces
This sauce is equally as delicious as the CS turkey gravy recipe. The flavors and multiple layers of pepper are amazing! I followed the recipe precisely except for using fresh thyme and parsley. The cooking process was easy and I appreciate that I was able to make it ahead opposed to hurriedly making a pan sauce after a steak has been seared. I served the sauce alongside sous vide wagu rib-eye caps and roasted mushrooms. This will be my new standard for peppercorn sauce. Thank you Chef Steps for elevated recipes like this.
I was thinking that the o.g. packaged version of this sauce had blade mace in it. Am I mis-remembering? Either way, looks great and is on the shortlist to make soon!
MSG? ....I thought that MSG was really bad for people
Hi Jim, here are two different pages of ours to do a read through of, MSG has gotten a bad wrap for a bunch of non health reasons. It naturally occurs in tons of different foods. https://www.chefsteps.com/ingredients/msg
https://www.chefsteps.com/ingredients/monosodium-glutamate
Green Peppercorns come 2 ways. Canned and dry. The canned ones are horribly bitter and will ruin just about anything you put them in unless you stew them in brandy for an hour or so. Not sure why so many varieties of pepper are used in this sauce. Is there a flavor reason?
I imagine it would freeze well if bagged in a chamber vac or vac jar before freezing. Since all these sauces are emulsion based it may break when thawed but a dash of water over medium heat should bring it back.
we used jarred in brine for the green peppercorns for the nice pop and didn't find them to be bitter. and yes the all of the different stages of pepper corns added a complexity that was better in our opinion than just black or green alone.
It should last a whole lot in the freezer. Make a large batch, portion it to say 60-70g per serving and freeze individually. As for the émulsion breaking, I’ve rethermed 5 portions(with steaks in the bags) and the sauce wasn’t broken(although I agitated the bag after the cook for a few seconds). It is a wonderful sauce and well worth the effort(which imo is minimal).
It should last a whole lot in the freezer. Make a large batch, portion it to say 60-70g per serving and freeze individually. As for the émulsion breaking, I’ve rethermed 5 portions(with steaks in the bags) and the sauce wasn’t broken(although I agitated the bag after the cook for a few seconds). It is a wonderful sauce and well worth the effort(which imo is minimal). As for the immersion I reckon it’s used as to have less things to clean( and less splatter when adding the powders) but yeah you can throw everything in a blender and walk away if you want.
Finally got around to making this sauce, and as Corynn indicated, it is now our new standard for a peppercorn sauce. Not sure what took so long to make this one as I have made all the other ones.
I could only find dried green peppercorns. Should I use the same amount abs coarse grind them?
I would soak some in hot water for a few hours, then measure them from there. If you want to just go the dried route, then do 25% of the total weight
Great thank you
An excellent sauce, although I'd back off to 30-60% of the recomended pepper amounts, which will still be quite spicy (particularly if you make it a few days in advance). Also, if you don't like "mala" (from the sichuan peppercorns), you might want to leave them out. The latter make this an unusual and interesting sauce, but perhaps not the most wine-friendly version. I might also thin it out a bit.
You are way..WAY..better off with the dried. The canned stuff is so bitter I can't see why anyone would use
them. Most folks put the dry corns in brandy for a few hours and then use them in the sauce. I'm not sure why the other peppers were used in this sauce although it's probably good with them. Originally Steal Au Po used just the green ones added to a rapid pan sauce of fond, butter, shallots, white wine and cream. The above prep is a more elegant version..nice for guests.
Do you use the demi-glace in concentrated form (as sold) or reconstitute and then measure?
