Sous Vide Bulk Meal Prep

15 October 2016

When it comes to compound or herbed/seasoned butters, I always considered them a unique addition to breads, atop a steak or or other dishes, but never really considered them worth the effort to make until I started cooking sous vide. Using this method they are now my primary "go-to" for injecting flavor into various meats as they cook.

I basically make up several styles of butters and vacuum seal them with their accompanying cut of meat and either freeze or refrigerate for a future meal. This approach to bulk meal prep is much easier and efficient than any other attempts I have made in the past. And these days I need all the time savings that I can get.

One major advantage to using compound butter instead of a liquid marinade is that marinades do not vacuum seal so well. They usually are sucked out of the bag as the vacuuming is taking place, making a mess and potentially compromising a good seal.

Also, a strongly flavored marinade used in sous vide will be too overpowering in the end; a little seasoning goes a long way since there is little to no juice loss with this method and compound butters seem to deliver just enough flavor.

Top Left: Cilantro & Lime
Top Center: Peach, Honey, Cinnamon & Sage
Top Right: Sun-dried Tomato & Basil

Bottom-left: Dill, Capers & Scallion
Bottom Center: Rosemary, Thyme & Pepper
Bottom Right: Parsley, Garlic & Lemon

If you are new to sous vide, check out our Amazon store for basic equipment and our sous vide 101 article.

*Disclaimer: Mary's Making is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to my Amazon store.

Sous Vide Bulk Meal Prep

Sous Vide bulk meal prep using compound butters.

Sous Vide Bulk Meal Prep

Prep time: - Cook time: - Total time:
Yield: 1/2 cup compound butter

- 1/2 cup unsalted butter (softened)
- About 2 T fresh herbs and spices

See graphic above for specific recipe combos and instructions.

But generally, you will fully mix your combination of seasonings with butter and form into small log shape and then roll with saran wrap to seal. Store in freezer or fridge.



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