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Try these 3 awesome pan sauce recipes, perfect for adding a flavor boost to any sous vide-cooked meat!
Sous vide allows for meat to be cooked simply, delivering the natural flavor of wild meats cooked at their ideal temperatures. However, a tasty pan sauce can add extra flavor, or keep it even simpler by serving your steaks and chops with a dipping sauce.
Mushroom Garlic Sauce for Steaks or Chops
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces white mushrooms, sliced thin
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1⁄3 cup dry sherry
- 3 tablespoon unsalted butter, cut into 3 pieces
- 1 tablespoon minced fresh thyme
- Salt and pepper
Add the oil to a skillet over medium-high heat. Once the oil is hot, add the mushrooms and cook until browned, about 10 minutes. Stir in garlic and cook just until fragrant, about 20 seconds. Stir in broth and sherry and simmer until reduced, about five minutes. Off the heat, stir in the butter and thyme. Season with salt and pepper to taste.
Mushroom Cream Sauce for Wild Poultry
Ingredients
- 1 tablespoon vegetable oil
- 2 shallots minced
- Salt and pepper
- 8 ounces white mushrooms slice thin
- ¼ cup dry sherry or white wine
- 1 cup heavy cream
- ½ cup chicken broth
- Pinch of nutmeg
- 1 bay leaf
Heat oil in a skillet over medium-high heat. Add shallots and ¼ teaspoon salt and cook until softened. Add mushrooms and cook until browned (8 minutes). Add bay leaf, stir in sherry, and cook until most of liquid evaporates. Stir in cream and broth and simmer until thickened. Off heat, remove bay leaf and add nutmeg. Salt and pepper to taste.
Whisked Whiskey Steak Sauce
- ½ cup ketchup
- 2½ to 3 tablespoons Worcestershire sauce
- 1 shot whiskey/bourbon
- 1 tablespoon brown sugar
- 1 tablespoon prepared mustard
- 1 tablespoon cider vinegar
- 6 drops hot pepper sauce
- Pinch of salt and pepper
In a small saucepan, whisk together all ingredients and simmer at low for 10 minutes. Serve warm or cold on any wild red meat.
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