SierraReef Press - EATING BETTER: Stress-Free Sous Vide Recipes for Busy People!!! 2 Cookbook Set(Cooking the books, sous vide recipes, meat health, cook science, cooking healthy)

A simple recipe for the famous hollandaise sauce which you can make at home.

Makes: 10 servings

Prep: 15 minutes

Cook: 30 minutes

6 tbsp white wine vinegar

10 egg yolks

2 cups melted butter

2 tsp salt

1 tsp lemon juice more, to taste

2 1/2 tbsp stock or water

3/4 cup dry white wine

3/4 cup minced shallots

1. Set aside some wine reduction.
2. In a pot, simmer shallots, vinegar, and white wine until it becomes syrupy.
3. Beat the egg yolks with some water or stock depending on what is available or preferred. Add 8 tsp. of strained wine reduction.
4. If you are using a sous vide setup, preheat it to 149 F (65C). If not, skip steps 4 through 7 and go directly to step 8.
5. After preheating, seal your mixture into a zip lock bag. Be sure to remove air from the bag before sealing.
6. After sealing, give it a water bath in the sous vide.
7. Wait for 30 minutes before removing the bag from the bath.
8. Put your mixture in a blender and add lemon juice and melted butter. Blend this until you get a foamy consistency. You can also use a small bowl if you do not have a blender.

A perfect pair for different types of meat. Adds a sweet and vinegary flavor to your meals, as well as, a surprising touch with the tarragon flavor. You can also use it as a spread for your casual sandwich snack.

Prep: 20 minutes

Finish in: 45 minutes

Temperature: 174.2 F (79 C)

2 tbsp chopped fresh tarragon, divided

1 tbsp chopped scallion

Salt and freshly ground black pepper

4 large egg yolks

6 tbsp unsalted butter, melted and cooled to room temperature

1/4 cup white wine vinegar

1/4 cup white wine

1. Prepare Sous Vide setup and preheat to 174.2 F (79 C).
2. In a saucepan, bring the wine, scallion, tarragon, and vinegar to boil over high heat. Sprinkle some pepper and salt. Simmer with low heat then cook over medium-low heat for 5 minutes.
3. Strain this mixture and transfer it to a small bowl. Cool for about 5 minutes.
4. Whisk some egg yolks in a separate bowl and add the cooled mixture. Add some melted butter while mixing until you have a smooth consistency.
5. Seal this new mixture to a zip lock bag and give it a water bath in the Sous Vide for about 45 minutes.
6. After the water bath, move the contents of the bag to a bowl and blend with an immersion blender or whisk until you get a smooth consistency.
7. Add some tarragon for the finishing touch. This goes perfectly with different types of meat. This can last for a week if kept in a refrigerator. You can put it in a sealable bag to reheat it with a warm bath. If you do this, whisk again before serving.

A very easy and quality tomato sauce for your pasta dishes. Better made with canned tomatoes instead of the fresh ones. Be a pasta master and leave your family delighted with a simple and delicious pasta bathed with your very own homemade tomato sauce.

Prep: 15 minutes

Finish in: 1 hour

Temperature: 185 F (85 C)

1 carrot, peeled and finely diced

1 tbsp extra virgin olive oil

1 tbsp garlic salt

1 tsp red pepper flakes

1/2 white onion, finely diced

2 cups fresh basil leaves

3 bay leaves

1 (28-oz) can crushed tomatoes

1. Preheat the Sous Vide setup to 185 F (85 C)
2. Seal all ingredients in a zip lock bag and give it a water bath for about 1 to 2 hours.
3. After the water bath, remove the bay leaves and move into a blender. Blend for about 30 seconds or until you have a smooth consistency.