How to use the meat juices left over from Sous Vide cooking?

Sweet100s · May 2016

It occurred to me last night at 1:00am, after I threw away the bag from a pork tenderloin sous vide, that I could have used those juices to make a sauce. Right?

My knee jerk reaction was to toss it, because my brain associates juices in a bag to be like marinade leftovers, which of course must be tossed.

However, juices leftover after sous vide-ing a protein to "pasturized to core" most certainly would be fine to consume. Right?

(I use the Sous Vide Dash app to determine Sous Vide temp and cook times.)
http://www.sousvidedash.com/faq.html

2 questions:

1) Has anyone actually done this? (made a yummy sauce out of sous vide leftover juices)

2) Any recipes or off-the-cuff ratios to use when making a yummy sauce from pork tenderloin or tri tip steak?

20stone · May 2016

Yes! Sauce!

Sweet100s · May 2016

2 questions:

1) Has anyone actually done this? (made a yummy sauce out of sous vide leftover juices)

2) Any recipes or off-the-cuff ratios to use when making a yummy sauce from pork tenderloin or tri tip steak?

beteez · May 2016

Make a gravy all the time from beef short rib juices make a roux stir in bag juice & add some chicken stock.

bigbadben · May 2016

I am still fairly new to SV, but I have done this a couple times.

Cook down the juices to a sauce, add whatever you want.

The Cen-Tex Smoker · May 2016

Strain it, add butter red wine and herbs (sage and rosemary are the most common) in a sauce pan and reduce by hal.

For chicken and pork you could add cream, tarragon, Dijon and white wine and reduce by half.

Here he is the mustard tarragon sauce I use: http://www.kalynskitchen.com/2008/05/sauteed-chicken-breasts-recipe-with.html

Here is a simple red wine pan sauce. Add some herbs or whatever you like to suit it to your taste:
http://www.foodnetwork.com/recipes/food-network-kitchens/steak-with-red-wine-shallot-sauce-recipe.html

These all say to cook the meat in a pan and use the drippings in the sauce. In this case you would use say a 1/4-1/2 cup of juice from your cook. You will reduce that down quite a bit to get it the right consistency.

Sweet100s · May 2016

Thank you so much @The Cen-Tex Smoker and @beteez
that is exactly the specific info I was looking for.

How to use the meat juices left over from Sous Vide cooking?

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