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Put this deliciously seasoned Butter on your favorite Steaks, Chops or Vegetables, Baked Potatoes too. Think about having several kinds of Compound Butters in your refrigerator or Freezer, ready to go. Examples. use one ingredient or several depending on what you want in Your Refrigerator Garlic Butter. Chive Butter. Truffle Butter
2 Tbsp Good Butter Softened. 2 Tbsp Gorgonzola or Stilton Blue Cheese. Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour. This can be frozen. I take out just what I need for dinner and allow it to come to room temp before adding to my food
Another Blue cheese Compound Butter : To take it up a notch! 6 Tbsp Good Butter. 3 Tbsp crumbled Gorgonzola or Stilton Blue Cheese. 1 Tbsp Epicurean Specialty (Costco) Truffle, Parmesan, and Black Garlic Seasoning?. Mash together. Taste the butter and add more Truffle Seasoning or more blue cheese as you see fit for the flavor that your looking for. Spoon the mixed Butter down into the corner of a zip lock Baggie. Place in the refrigerator for an hour before using unless you want to use it soft. This can also be frozen. I take out just what I will need for dinner and allow it to come to room temp before using on my food.
Tip…to spoon the butter into the zip lock Baggie, invert the baggie and hold it, cupped in one hand while spooning the butter in to it..when you get it all then fold the baggie back to normal shape and zip up
This picture is of the Eggs that were cooked in the Shell.this pic is of eggs made in the little egg cookers
Preheat your Water Bath to 147° For large eggs. 146° for smaller.
Serves 2 You will have Extra sauce …Enough for 3 servings
3 Gallon sized Zip lock type Baggies. 4 Eggs. Room Temp. 1/2 lb Thinly sliced Ham. 2 English Muffins. (Ciabatta can work too) Butter for the Muffins
**********. For the Hollandaise Sauce: *Note for a much lighter eggless version of a creamy lemon sauce with far Less Butter consider this one.Lemon Sauce for white Fish….Creamy & light .. Simple EXCEPT USE 1/2 Tbsp Corn Starch and 1 1/2 Tbsp Flour rather than what is listed in the Recipe.
5 Egg Yolks (AA Large). 10 Tbsp+ 1 tsp. Salted Butter (Melted….not necessary but makes it faster) 3 Tbsp water. 1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if you don’t have quite enough). Pinch Salt. Dash Pepper. A couple Dashes of Hot sauce
Start the Water off by using very HOT tap water. Not hotter than 147° though. Fill your vessel with water for the Sous Vide Bath. If you turn on the Sauté feature for 2 min, then off and then on to Sous Vide, it will help to heat the cook plate on the bottom and heat up the pot, making the pot come to temp faster If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp.
For the Hollandaise Sauce: Pour all Sauce ingredients into a gallon sized Zip lock Baggie.
Put the sliced Ham into another Baggie, and the Eggs can be cracked into seperate baggies so that you can actually see when they are done, or they can go in whole into a seperate basket to hold them or they can just go loose in the Water Bath. If you have those little “as seen on tv” Egg cookers, (see pics) you can use those it they seem to take a little longer longer to cook… (the whole time.) After the water comes to 147° Sometimes I quicken the process by turning the pot to Sauté for a couple min but…use a digital and stop at 145° Then turn on to Sous vide…keep a close eye on it) Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggies into the Water Bath. One at a time, using this displacement method, lower all 3 of the Baggies, into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. It is ok to float a little with the ham but try to submerge the sauce..Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place. Set a timer for 1 1/2 hours. Walk away for about an hour and a half, and when your ready, close to the two hours, you can toast the muffing in a toaster but this is how I do it. I Butter the English Muffins and put them on the griddle for a couple min to heat up well, not toast hard, or use a cookie sheet and then into a Toaster Oven, or under a Broiler until the muffins slightly toasted. Watch careful so they don’t burn. Preheat your plates under hot tap water or in a warm not hot oven .
Check the Eggs for doneness. (I had an issue one time with the in Shell Eggs, not quite done, so I put a bowl of Hot water in the microwave for a minute or so until the water temp was 160° or a little higher, I cracked Each Egg into a seperate baggie and put the Baggies into that bowl of hotter water just until I could see that they were done.) . …Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath. Get your Muffins out and onto the Plates. Add the Ham slices evenly. Move the ham around making a hole in the middle of the Ham so that it will hold the Egg. Get the Eggs out and do this over the sink or bowl..break the Egg open over a slotted Spoon to let excess liquid drain. Carefully put one egg per Muffin half, then take the Hollandaise out again and spoon or pour over the Eggs. Serve up!
Garnish with parsley on the side and Lemon Wedge.
This is an old picture, to show how the eggs, in shells can go into the basket. AThe sauce will look like this. Don’t panic…squish it up. Get the kids, theylll love it. Mix well.Squish the bag well to mix the sauce up. It looks like this.I use a Spoon to go around the inside and to pour this out carefully onto the Ham.They may not all look like this .Oops. I’ll take that one. Below collage is a different Batch using a Light Lemon Sauce Lemon Sauce for white Fish….Creamy & light .. Simple
You can just do these with Salt and Pepper if you want, or add your favorite seasoning/rub to the Chops before putting them in the bag.
2-6 Pork Chops 1-2” thick Boneless works better. 1 Clove Garlic crushed. 1 sprig of fresh Thyme (if you don’t have it a few shakes of dry will work). 1 leaf fresh sage ( if you don’t have it a few shakes of it or dry Rubbed will work). 1 -2 Tbsp butter. 4 oz sliced Criminis. 1/2 onion sliced (1 c)
140° for med Rare. 1 1/2 hrs
Preheat the Sous Vide bath to 140° for med rare, and 145-150° for Med. remember that it will cook a little more with the fast sear.
Pat pork chops dry, season with Salt and Pepper on both sides, you can add a sprig of thyme or sage to the baggie if you have it, if not and you want some more seasonings on them, a sprinkle of thyme sage and rosemary will work or just poultry seasoning, OR you can add fresh to the pan when you sear them for a hint of flavor. If you have bone in chops, then use 2 freezer baggies if not just 1 will work. Put the Chops into the baggie, close the baggie except for the last inch. Use the water displacement method to remove all air from the baggie. (Dunk the baggie under water up to the zipper push the CLOSED zipper part under water and squeeze the last bit of air out. Quickly close the zipper all the way. leave your Chops in the bath between 1-3 hrs. I like 1 1/2-2 hrs. You pick your favorite time after trying it for about 1 1/2 hrs.
When the Bath time is almost up, and you have about 10 min to go, then use a medium frying pan to saute your Onion and Mushrooms until Onion is a bit Caramelized along with the Shrooms, set aside and keep warm.
Take your Chops out of the bath, out of the baggie, and dry them off. Heat Skillet to Hi. Add butter (or gee if you don’t want the house to smoke up.) Toss in crushed garlic clove, thyme sprig and sage leaf, then Sear in butter in hot skillet. Remove the sage and thyme and garlic before they burn. sear for about 30 seconds per side. lid you did bone in, check close to the bone for doneness. If not don’t to your liking, cut off the bone and quickly sear that edge.
By all means, you can Make your own homemade Hollandaise Sauce from scratch, but I serve it at times with the Mock sauce.
If you want to make real Hollandaise Sauce at the Same time as you do your Chicken, then use the 147° Bath temp
2 large Chicken Breasts Halves, Skin on. (I also deboned my own because they were over a Lb each.). 2-4 large pieces of Deli Ham depending on how much ham you want in it. 2-4 slices (or chunks the size of a mozzerella sticks) of Le Gruyere Cheese or Swiss Cheese. Seasoning salt (for more kick, use Slap Ya Mama).
FOR THE BREADING :
1 Tbsp Corn Starch. 3 cups Italian Bread Crumbs OR for Low Carb see the next 3 ingredients. [2 oz Pork Chicharron Pork rinds (1/4 c) 1/4 c Parmesean Cheese A piece of toasted low Carb Bread ran through the food processor 1/2 tsp Italian seasoning].
A few shakes of Baking Powder for the Breasts before they get rolled In the Breading.
FOR THE EGG DIP:
1 egg beaten
DROP DOWN FOR CHICKEN INSTRUCTIONS
********************************************** FOR THE MOCK HOLLANDAISE SAUCE:
1 c Mayo 2 Tbsp Butter Melted. A few shakes Garlic Powder. 1 Tbsp Costco’s Better than Bullion Chicken 2 Tbsp Hot water
After the Chicken goes into the oven, you are going to mix this together well, and set aside with the container in a bowl of hot water to keep warm but do not microwave, doing so will break the sauce.
Mock Hollandaise Sauce. I added 2 Tbsp of hot Water after I took this pic.
FOR SOUS VIDE HOLLANDAISE SAUCE: 5 Egg Yolks (AA Large). 10 Tbsp+ 1 tsp. Salted Butter 3 Tbsp water. 1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if flour don’t have quite enough). Pinch Salt. Dash Pepper. A couple Dashes of Hot sauce
Start the Water off by using very hot tap water. Fill your vessel with water for the Sous Vide Bath. If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp. For the Hollandaise Sauce: Pour all ingredients into a gallon sized Zip lock Baggie. After the water comes to 147° Do the Baggie last. Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggie into the Water bath, (displacement method) into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place. Set a timer for 1 1/2 hours. Walk away for about an hour and a half. Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath until you are ready to use it.
This pic is of the homemade Sous Vide Hollandaise Sauce above.
FOR THE CHICKEN:
Add a trivet to your Sous Vide pot to keep the Chicken from setting on the bottom to allow for good circulation all the way around your meat as it cooks. Turn your Sous Vide pot or immersion Circulator to 140° F, (60°C). If you are making real Hollandaise at the same time then use 147°, and set the time to 3 hours, even thought your only going to bathe the Chicken for 1 1/2 -2 hrs ish. Add hot tap water to the pot at a height where the chicken can submerge and be weighed down in the water. My 8q IP is about 3/4 full for this.
Put the Chicken with its skin side up on a cutting board.. cut a Pocket in the middle of the Breast meat, running lengthwise, being careful not to poke a hole through the meat, but make sure that it is wide enough to get the ham and cheese into the hole. Roll up a slice.. or a stick …4” 1/2”x 1/2” (size of a mozzerella stick) of Cheese in the ham and insert it into the pocket. ( A little olive oil helps it slide in easier.) Season both sides of the Breasts with Seasoning Salt, but not overly so. Carefully place each Breast half into a Zip lock sandwich baggie and squeeze the air out and seal it up. Put each baggie into a larger Zip lock gallon sized baggie. This time submerge it down into water to squeeze all the air out before zipping up.
When your Sous Vide Bath reaches the 140° temp, submerge the Breasts into the Bath. You may need to weight it down (see pic) Set a separate timer for this and let them bathe 1 1/2 hrs. Because mine were so large I did 2 hours (at 140°) Meanwhile, make sure you have your bread crumbs or Chicharron crumbs ready to roll the Breasts in.
About half hour prior to taking the Breasts out of the Sous Vide Bath, Preheat oven 375°. Get a pan and a rack for the Breasts to go on. Put them in the oven to preheat, to put the Breasts on.
Remove the Breasts when they are done Bathing. (If you are making real Hollandaise leave the Hollandaise Sauce in the Bath) Remove the wrappers off the Chicken and lay it onto a plate and lightly sprinkle with baking powder. Dip Each Breast into the beaten egg and then roll into the the Crumbs. Bring the Plate to the Oven and carefully transfer the Breadded Breasts into the oven on the rack over the drip pan.
Bake@ 375° for about 25 min.
Remove from the Oven and let set for a couple of minutes before cutting. If you have made the real Hollandaise, get it out of the Bath and squish the sauce around to mix it up before serving over the Chicken.
I set the Sous Vide water and pot up early ..originally I set it for 5 hrs, so I wouldn’t need to re set it for when I was ready to load it. One of the advantages of Sous Vide is that you aren’t driven to hurry, you work on your own time schedule.
I did one of these in my Instant Pot with it turned off because it is the perfect sized pot, using the Immersion Circulator or you can use an Instant Pot with the Sous Vide Button. If you leave the lid on while using this button it works well.
If you are using your Instant pot Sous Vide feature only, then you may want to stir the water a couple of times to ensure even circulation. Also very important, is to leave about 1” between sides, bottom, and other meats. This allows for even cooking.
The great benefit of Sous Vide is the evenness of the cooked meat and you don’t have to be in a rush to plan a precise time to have everything cooked. Sous Vide food is ready to finish when you are ready.
Notice my napkin holder holding the steak down under the water and the edge of the baggie up and out of the water.
2-1 1/2” well marbled Rib eye Steaks room temp. Montreal Steak Seasoning. Sous Vide Immersion Circulator Or Instant pot with Sous Vide Button. 2 baggies. 1 large gallon sized baggie or Sous Vide bag
FOR SEARING: 1 clove crushed Garlic. 1 sprig Rosemary or 1/2 tsp dry pieces
FOR COMPOUND BUTTER…. (In the picture with the scallops) 2 Tbsp Butter Softened. 2 Tbsp Gorgonzola or Stilton Blue Cheese. Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour.
Weight. I used a chrome napkin holder. It works perfectly. See pics. Season the steaks nicely on both sides.
Fill a large Pot or tub with hot tap water. ….No higher than 133°. I use a 6 or 8q instant pot with Sous Vide feature or an Immersion circulator. Set the circulator for 130° and for 1 1/2 hrs or anywhere between 1 -4 hrs… Its best between 1-3.
Season each steak with Montreal Steak Seasoning Put each Steak in a baggie and Squeeze the air out and seal it closed Using the displacement method below unless you have a vacuum sealer or hand pump and bags. If you have a vacuum sealer, you may want to use that instead. You also may want to purchase a kit of Sous vide baggies and hand pump. Like this,
If you have your own method then skip this step: The displacement method is where you put the meat into a baggie and lower the baggie into a large bowl or pot of filled with water. Lower baggie into the water, squeezing the air out as its submerging. Careful not to allow water to go into the baggie, seal it up well. Put the 2 separately bagged Steaks into a Gallon sized baggie, SIDE BY SIDE, not on top of each other, or use seperate gallon baggies, and squeeze the air out and seal. This ensures that there won’t be leakage. If you have bone in T bones, take note of the bones so they don’t poke holes. Fit the gallon sized baggie with the Steaks in it between the napkin holder with the top of the baggie sticking out . When your water reaches 130° immerse the Steaks and napkin holder down into the pot.
Let your Steaks bathe for between 1-4 hrs.
When the time is up. Take Steaks out and either cook them quickly or shock them in ice water to stop the cooking so that you can refrigerate them until you want them…next day? To Sear them, heat up a frying pan to HOT, turn your fan on HI, this will smoke. Cast Iron rocks for this. Heat it to hot and just smoking a little, and sizzle 2 Tbsp of butter in it. Quickly add the garlic and Rosemary and bathe it in butter for about 10 seconds, Remove both from the hot pan and put the Steaks into the hot pan and sear for about 30 seconds to 1 min per side. Baste the steak with the Butter as it cooks. Check for internal temp 120°for Rare to 125° med rare. Remove Steaks onto a warm plate, add a Tbsp of Blue cheese Compound Butter or your favorite kind even if it is just spooning the butter from the pan on top. Let rest for about 10 min before cutting. We don’t always wait that long if we serve directly onto each persons plate.
Too full to eat it all but look at the evenness of how Sous Vide cooks. I have not had a better Steak in the Best steak houses in Seattle, or even San Diego!Updated with Valentines Day Dinner.
