Use the cooking juices to maximize your meals. I frequently pre-sear the meat (pork, seafood, beef, poultry). I add finely chopped onion and garlic to the pan, and cook until the garlic just begins to brown. After the meat it done cooking sous vide, I add the cooking juices to the pan, along with 1/2 C dry vermouth. After reducing to about 1/2 over high heat, I add 1 T brown mustard, and 1T butter, stirring briskly. As the first tablespoon of butter melts, I add a second, and. then a third. This is a fantastic sauce that can be spooned over the meat as it is served. It's as close to heaven as possible!