Go to the Recipe: Turkey Jus Gras
Whenever I splash the juice the steak leaves in the bag (after sousvide) in the hot pan to create a sauce, it coagulates e.g. gets ugly as the protein separates from the fluid — what I'm doing wrong?
Simple answer is that you are doing nothing wrong. This will happen with most of the left over cooking liquids from cooking sous vide. You are not reaching the boiling temperatures when cooking sous vide like you do when you make a stock or broth. With stocks and broths you will get the same reaction but you normally go through a straining or skimming process to get rid of the inclusions.
How much is 9% for gelatin, and 0.3% for xanthum gum for the volumes suggested.? (Slow Learner). Specifically, is the % by weight related to the stock only, or stock and holiday oil together?
Microwave the left over juices in a bowl till it boils. It comes to a boil very fast if it is still hot. It will coagulate, then you can strain it through a fine mesh strainer to collect the clear juices.
Can I use gelatin sheets or does it have to be powder?
It will work great, you will just have to bloom it first to make sure it distributes easier.
Sorry for the slow response Greg. It would be to the weight of just the stock.
Yesss.... Gravonaise. I think you've got something here.
The stock before or after reduced?
I guess reduced.
Correct. After.
I’m surprised the emulsion breaks when it cools, is it just not enough xanthan? Did ya’ll try any other emulsifiers that performed better? For context, my worry is that it’ll cool and split as it sits during the hour+ time people are eating and getting second helpings of food.
Edit: It looks like the MC version of this technique uses soy lecithin in addition to xanthan, but doesn’t explain why. Would lecithin help stabilize the emulsion?
I would say if you are wanting it to hold for longer, at a cooler temp, I would recommend upping the amount of liquid to fat. This will create a stronger emulsion. But if you can hold it above 140°f you shouldn't have a problem.
If I wanted to make this two days ahead of time, should I just blitz it in the blender to emulsify once more then heat it up in the stove when ready to serve?
I would recommend making everything up to adding the last stage of oil. That should be done when you reheat before you serve it. Otherwise you might struggle to get it to emulsify.
I made this with the holiday oil to the exact same specifications except for a slightly higher xanthan amount. 1.5g instead of like one gram.
My leftover gravy is still great two days later. Hasn't split once and it's been left in the fridge too. I just reheat it in the microwave before using it and still not splitting. Will be using this recipe again! Everyone loved this.
I've made a similar jus gras but with liquid soy lecithin as the emulsifier. It worked great, the emulsion was very stable for several days, and the flavor was clean and intense. I'm curious if the mouth feel of this version with gelatin and xanthan gum is much different?
Can someone help me here - I am totally confused by figuring out the percentages. I want to make 4 cups of gravy. How much xanthan gum and gelatin is that by teaspoon measurements??
Let me break it down for you Sheila!. You want to yield 4 cups, the recipe yields 2. So, lets double the recipe.
You need 1000g of the reduced stock. so the percentages should be pretty simple from there.
gelatin- lets do 10% - that would be 100g of gelatin
xanthan- lets do .3% - that would be 3g of xanthan.
That should get you on your way!
Wait, 10g of gelatin is 1% of 1000, not 10%. For the recipe as written, 500g stock reduction means I need 50g gelatin and 1.5g xanthan, correct?
eeeek. Sorry! you are correct!
Super delicious, made with the home-made reduced stock and Holiday herb oil that I think is the real secret weapon here. I think the recommended gelatin and Xanthan are too much... I measured very exactly with a sensitive scale, as it cools becomes basically herb turkey jello (wasn't a problem during the meal, but later on as we talked it solidified in the sauce boat). I would go 2/3, or maybe try without Xanthan next time. The good news, we put the gelatinized sauce in the microwave to test during cleanup, and melts back to normal texture in 40 seconds. The taste however is just awesome!
I love most of the recipes I make from this site but this one was a miss for me. The taste was surprisingly mild and the texture was a little odd, but the biggest absence for me was brown flavor - I guess I irrevocably associate ‘gravy’ with some Maillard. I made a dark roux and added it in and that helped, but overall I didn’t find jus gras to be a great swap for gravy to my taste. Sous vide turkey and cranberry sauce were killer, and I’m glad to have some holiday oil left over!
Did it again this year... no Xanthan, just gelatin... even better!! This is an amazing recipe
