Sous Vide Lamb Loin with Glazed Eggplant and Bernaise Sauce, Marsala Jus by @professionalchefs

2h30

2 servings

🍖

230 g

Lamb loin

🍆

1

Eggplant

🥚

30 ml

Mayonnaise

🥚

30 ml

Bernaise sauce

🍷

240 ml

Marsala wine

  1. Season
    • Lamb loin

    Season lamb loin and seal in vacuum bag.

  2. Cook
    • Lamb loin

    Cook lamb in sous vide machine at 134°F for 2 hours.

  3. Bake
    • Eggplant
    • Mayonnaise

    Glaze eggplant with mayonnaise and bake until tender.

  4. Step
    • Bernaise sauce
    • Marsala wine

    Prepare Bernaise sauce and Marsala jus in saucepan.

Sous Vide Lamb Loin with Glazed Eggplant and Bernaise Sauce, Marsala Jus by @professionalchefs

2h30

2 servings

🍖

230 g

Lamb loin

🍆

1

Eggplant

🥚

30 ml

Mayonnaise

🥚

30 ml

Bernaise sauce

🍷

240 ml

Marsala wine

Preparation Steps

  1. Step 1/4

    Season lamb loin and seal in vacuum bag.

    🍖Lamb loin

  2. Step 2/4

    Cook lamb in sous vide machine at 134°F for 2 hours.

    🍖Lamb loin

  3. Step 3/4

    Glaze eggplant with mayonnaise and bake until tender.

    🍆Eggplant
    🥚Mayonnaise
    🍲Saucepan

  4. Step 4/4

    Prepare Bernaise sauce and Marsala jus in saucepan.

    🥚Bernaise sauce
    🍷Marsala wine
    🍲Saucepan

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Sauces, Alcohol

Ingredients

Lamb loin, Eggplant, Mayonnaise, Bernaise sauce, Marsala wine

Allergens

Eggs, Dairy, Sulfites

Dietetics

Dietary regimen

Gluten-Free

Calories

to inform

Macro nutrients

Saturated Fat: 18g, Cholesterol: 75mg, Fiber: 5g

Nutritional Information

Minerals

Zinc: 2.5mg, Selenium: 205g

Vitamins

Vitamin E: 1.5mg, Vitamin A: 1505g, Vitamin K: 55g

Preparation

Time Information

Preparation

30 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

4 steps

Equipments

Utensils

Sous vide machine, Saucepan, Blender

Appliances

Vacuum sealer

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@professionalchefs

Origin

Cuisine

Italian, French

Geographic

Italy, France, Europe

Various

Aspect

Texture

Tender, Creamy

Flavors

Savory, Umami

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

fridge : 48 hours (in an airtight container)