Category: Relishes, Sauces, and Dressings

Sous Vide Nyonya Kaya

5 eggs 200 ml coconut milk 200 gm sugar 10 pieces of Pandan leaves or 1 teaspoon of Pandan extracts 1/4 teaspoon of salt Set your immersion cooker to 176°F If you are using Pandan leaves which are available in most Asian grocery stores, blend it with coconut milk, sugar and salt for at least… Continue reading Sous Vide Nyonya Kaya

Sous Vide Bearnaise Sauce

Prep Time: 00:20 Recipe Time: 00:45 Temperature : 174.2F / 79C 1/4 cup white wine vinegar 1/4 cup white wine 2 tablespoons chopped fresh tarragon, divided 1 tablespoon chopped shallot Salt and freshly ground black pepper 4 large egg yolks 6 tablespoons unsalted butter, melted and cooled to room temperature Set the Anova Sous Vide… Continue reading Sous Vide Bearnaise Sauce

Sous Vide Hollandaise Sauce

Prep Time: 00:20 Recipe Time: 00:30 Temperature : 145F / 62.8C 1 cup dry white wine 3 tablespoons champagne vinegar 2 tablespoons minced shallots 2 sprigs fresh thyme 6 large egg yolks 1 cup unsalted butter, melted, warm 1 tablespoon freshly squeezed lemon juice Set the Anova Sous Vide Precision Cooker to 145°F (62°C). In… Continue reading Sous Vide Hollandaise Sauce

Sous Vide Grand Marnier Cranberry Sauce

Prep Time: 00:10 Recipe Time: 02:00 Temperature : 175F / 79.4C 1 cinnamon stick 1 teaspoon allspice berries 3 cloves 12 ounces fresh cranberries 1 cup granulated sugar 1/4 cup Grand Marnier orange liqueur Zest and juice of 1 orange Set the Anova Sous Vide Precision Cooker to 175°F (79°C). Bundle the cinnamon stick, allspice,… Continue reading Sous Vide Grand Marnier Cranberry Sauce

Sous Vide Strawberry-Rhubarb Jam

Prep Time: 00:15 Recipe Time: 01:30 Temperature : 180F / 82.2C 1 cup diced rhubarb 1 cup diced strawberries 1 cup granulated sugar 2 tablespoons powdered pectin 2 tablespoons freshly squeezed lemon juice Set the Anova Sous Vide Precision Cooker to 180°F (82°C). Combine all ingredients in a large zipper lock bag. Seal the bag… Continue reading Sous Vide Strawberry-Rhubarb Jam

Sous Vide Vanilla Creme Anglaise

Prep Time: 00:15 Recipe Time: 01:00 Temperature : 180F / 82.2C 1 cup whole milk 1 cup heavy cream 3/4 cup ultrafine sugar 5 egg yolks 1 teaspoon vanilla bean paste Pinch kosher salt Set the Anova Sous Vide Precision Cooker to 180°F (82°C). In a blender or food processor, puree all ingredients until smooth… Continue reading Sous Vide Vanilla Creme Anglaise

Sous Vide Dulce de Leche

Prep Time: 00:05 Recipe Time: 12:00 Temperature : 185F / 85C 1 (12-ounce) can sweetened condensed milk Set the Anova Sous Vide Precision Cooker to 185°F (85°C). Seal the sweetened condensed milk in a canning jar. Place in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap… Continue reading Sous Vide Dulce de Leche

Sous Vide Salted Caramel Sauce

Prep Time: 00:10 Recipe Time: 02:00 Temperature : 179.6F / 82C 1/3 cup granulated sugar 4 large egg yolks Seeds of 1/2 vanilla bean or 1/2 teaspoon vanilla extract 1/4 teaspoon fine sea salt Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC). In a medium bowl, whisk all ingredients until smooth. Transfer to… Continue reading Sous Vide Salted Caramel Sauce

Zesty Lemon Vinaigrette

2 tablespoons (30ml) fresh lemon juice, plus 1 teaspoon lemon zest, from 1 medium lemon 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons honey 1 medium clove garlic, grated (about 1/2 teaspoon) 2 tablespoons finely chopped shallot (3/4 ounce; 21g), from 1 medium shallot 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half… Continue reading Zesty Lemon Vinaigrette

Vietnamese Peanut Dipping Sauce for Spring Rolls (Tuong Cham Goi Cuon)

1 tablespoon neutral oil 1 tablespoon minced fresh garlic 1 cup water or low-sodium chicken stock 1/4 cup hoisin sauce 1/2 xcup sweetened creamy peanut butter 1/2 cup coarsely chopped unsalted toasted peanuts (optional) Sriracha chili sauce (optional) In a small pot, heat oil on medium-high. Add garlic and saute until fragrant (about 20 seconds).… Continue reading Vietnamese Peanut Dipping Sauce for Spring Rolls (Tuong Cham Goi Cuon)

Soy Dipping Sauce (Nuoc Cham Xi Dau)

1/4 cup rice wine vinegar 1/2 cup granulated white sugar 3/4 cup all-purpose soy sauce 1 teaspoon sesame oil 1 teaspoon garlic powder 1 red Thai chili pepper (slice thin; optional) In a medium-size bowl, mix together vinegar, sugar, soy sauce, garlic powder and red chili pepper. Serve immediately or store in an airtight container… Continue reading Soy Dipping Sauce (Nuoc Cham Xi Dau)

Ají (Colombian-Style Tomato and Onion Salsa)

4 medium roma tomatoes, cut into 1/2- to 1/4-inch dice (about 2 cups) 4 scallions, white parts only, split into quarters lengthwise, finely sliced (about 1/4 cup) 1/2 cup loosely packed fresh cilantro leaves, finely chopped 1 serrano or jalapeño chile, seeds and stems removed, finely chopped (optional) Kosher salt 1/2 cup cold water Combine… Continue reading Ají (Colombian-Style Tomato and Onion Salsa)

Fire-Roasted Tomato, Onion and Serrano Salsa

3 large serrano peppers 8 ounces ripe tomatoes 2 large sweet yellow onions 1 head garlic 1/2 cup chopped fresh cilantro 2 teaspoons kosher salt Prepare the fire: A coal fire is ready when burning with red coals; wood fires are ready when burning with red and white coals. (If it’s white to ashes, you’ve… Continue reading Fire-Roasted Tomato, Onion and Serrano Salsa

Thai Dipping Sauce for Meat (Nam Jim Jeaw)

Original” All-Purpose Nam Jim Jeaw 1 tablespoon jasmine rice or glutinous rice, uncooked 2 tablespoon tamarind paste, (see note 1) 1 tablespoon fish sauce 1 tablespoon lime juice 1 tablespoon palm sugar, finely chopped, packed 2 tablespoon finely diced shallots 1 teaspoon toasted chili flakes, or to taste (see note 2) 3 tablespoon chopped herbs… Continue reading Thai Dipping Sauce for Meat (Nam Jim Jeaw)

In-N-Out Sauce

1/3 cup mayonnaise 3 Tablespoons ketchup 2 Tablespoons sweet pickle relish 1 teaspoons sugar 1 teaspoons distilled white vinegar Salt and pepper to taste Combine all ingredients in a small bowl and stir to combine. Spread on a juicy cheeseburger or air fryer burgers. Drizzled over french fries with melted American cheese and caramelized onions… Continue reading In-N-Out Sauce

Boom Boom Sauce

1/2 cup mayonnaise 2 Tablespoons ketchup 2 Tablespoon sweet chili sauce 2 teaspoons sriracha sauce 1 teaspoon dijon mustard 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste Combine all ingredients in a small bowl and stir to combine. Use as a dipping sauce for fries, onion rings, chicken tenders, etc.… Continue reading Boom Boom Sauce

Bang Bang Sauce

1/2 cup mayonnaise 1/4 cup sweet chili sauce 1-2 Tablespoons sriracha depending on how spicy you like it 1 teaspoon rice wine vinegar Sesame seeds for garnish, optional Chives for garnish, optional Combine all ingredients in a small bowl and stir to combine. Use as a dipping sauce for shrimp, fries, onion rings, chicken tenders,… Continue reading Bang Bang Sauce