The Juices that collect in the sous vide pouch during processing can be clarified according to the procedure described HERE. This post explains how to transform your most recent batch of Sous Jus into a viable hotel-style sauce–in about fifteen minutes.
Vegetable oil, 1 Tablespoon. Onion, 1 oz/ 30 g, finely chopped. Tomato paste, 2 teaspoons/10 g. Red wine, 2 oz/60 ml. Flour, 1 scant Tablespoon. Salt, 1 measured teaspoon/6 g. Clarified sous jus + water to total 12 oz/350 ml.
Paper towels. Medium skillet. Flat spatula or wooden spoon. Kitchen strainer.
Season and sear your sous vide processed steak, roast, chicken breast, pork chop, etc. as desired. For a detailed explanation of the various methods, visit HERE. Remove the protein from the skillet and set aside in a warm place–an oven set on the warming function at 145 F/63 C or on the back of the stove for example. Heat the pan to 300 F/150 C and add the oil.
Check seasonings. Yield: approximately 6 oz/175 ml.
Chain Restaurants first, then Culinary School, then, French/Swiss/German, Italian, Seafood (lots of those), Steakhouses, Private Clubs, Nouvelle Cuisine, then, Lake Tahoe Hotels, Reno Hotels, Laughlin Hotels, and Vegas Hotels (Caesars, most notably), then, back to the Bay Area and another free standing Steak House. Then, 2008 happened.