Are you tired of overcooked or undercooked meals? Look no further! Sous vide cooking has taken the culinary world by storm, offering a foolproof way to achieve perfectly cooked dishes every time. With its precise temperature control and vacuum-sealing capabilities, sous vide cooking is ideal for cooking a wide variety of ingredients, from proteins like steak and salmon to vegetables and even desserts.
In this article, we’ll explore 20 delicious sous vide recipes that are sure to impress your friends and family. From classic comfort foods like tenderloin and short ribs to elegant entrees like lobster tails and duck confit, these mouthwatering dishes showcase the versatility of sous vide cooking. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire you to get creative with your cooking.
In the next section, we’ll dive into each of these 20 recipes, sharing tips and tricks for achieving perfection with every dish.
Sous Vide Steak with Garlic Butter
Experience tender, juicy steak cooked to perfection with the simplicity of sous vide and the richness of garlic butter.
Ingredients:
– 1-2 steaks (depending on size), preferably ribeye or strip loin
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C) for medium-rare.
2. Season the steak with salt and pepper on both sides.
3. Place the steak in a sous vide bag or a heat-proof container.
4. Add the softened butter and minced garlic to the bag, making sure the steak is coated.
5. Seal the bag or cover the container with plastic wrap.
6. Cook the steak for 2-3 hours, or until it reaches your desired level of doneness.
7. Remove the steak from the sous vide machine and let it rest for 10 minutes before slicing.
Cooking Time:
– Medium-rare: 2 hours
– Medium: 2.5 hours
– Rare: 3 hours
Sous Vide Salmon with Lemon Dill Sauce
Elevate your seafood game with this simple yet impressive recipe that combines the tenderizing power of sous vide cooking with a bright and citrusy lemon dill sauce.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup lemon juice
– 1/2 cup olive oil
– 2 tbsp fresh dill, chopped
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the salmon fillets with salt and pepper.
3. Place the salmon in a single layer in a heat-proof container or zip-top bag.
4. Seal the container or bag, making sure to remove as much air as possible.
5. Cook the salmon for 1 hour and 30 minutes.
6. While the salmon is cooking, mix together lemon juice, olive oil, and chopped dill in a small bowl.
7. Remove the salmon from the sous vide machine and top each fillet with a spoonful of the lemon dill sauce.
8. Serve immediately and enjoy!
Cooking Time: 1 hour and 30 minutes
Sous Vide Chicken Breast with Herbs
Elevate your chicken game with this simple yet flavorful recipe that yields tender and juicy results.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 2 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat your sous vide machine to 145°F (63°C).
2. In a small bowl, mix together olive oil, salt, black pepper, rosemary, and thyme.
3. Place the chicken breasts in a single layer on the sous vide machine’s tray or container.
4. Brush the herb mixture evenly over both sides of the chicken breasts.
5. Seal the container and cook for 2 hours.
6. Remove the chicken from the water bath and let it rest for 10 minutes before slicing and serving.
7. Serve with lemon wedges on the side, if desired.
Cooking Time: 2 hours
Sous Vide Pork Tenderloin with Rosemary
Elevate your pork tenderloin game with this simple and flavorful recipe that combines the richness of rosemary with the precision of sous vide cooking. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 2 tbsp olive oil
– 4 sprigs fresh rosemary, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the pork tenderloin with salt and black pepper.
3. In a small bowl, mix together olive oil and chopped rosemary.
4. Rub the rosemary mixture all over the pork tenderloin, making sure it’s evenly coated.
5. Place the pork tenderloin in a sous vide bag or a heat-safe ziplock bag.
6. Seal the bag and cook for 2-3 hours.
7. Remove from water bath and let rest for 10 minutes before slicing and serving.
Cooking Time: 2-3 hours
Sous Vide Duck Confit
Transform tender and flavorful duck legs into a mouthwatering confit dish with this simple sous vide recipe.
Ingredients:
– 4 duck legs (about 1.5 lbs)
– 1/2 cup duck fat or olive oil
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– Salt and black pepper, to taste
Instructions:
1. Preheat your sous vide water bath to 170°F (77°C).
2. Season the duck legs with salt, black pepper, and thyme.
3. In a large ziplock bag, combine the duck fat or olive oil, honey, apple cider vinegar, and Dijon mustard.
4. Add the seasoned duck legs to the marinade, making sure they are fully coated.
5. Seal the bag and massage it gently to distribute the flavors evenly.
6. Place the bag in the preheated sous vide water bath and cook for 48 hours.
Cooking Time: 2 days
Notes: After cooking, remove the duck legs from the marinade and pat them dry with paper towels. Serve warm or at room temperature with your favorite sides, such as roasted vegetables or crusty bread.
Sous Vide Lamb Chops with Mint Jus
This recipe is perfect for spring and summer, as the bright flavors of mint and lamb come together to create a light and refreshing dish.
Ingredients:
– 1-2 pounds lamb chops
– 1 cup water
– 1/4 cup white wine (optional)
– 1 tablespoon olive oil
– 1/4 cup fresh mint leaves, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the lamb chops with salt and pepper.
3. Place the lamb chops in a single layer in a sous vide bag or container.
4. Add the olive oil, water, and white wine (if using) to the bag.
5. Seal the bag and cook for 1-2 hours, depending on desired level of doneness.
6. While the lamb is cooking, combine mint leaves, salt, and pepper in a small bowl.
7. Strain the cooking liquid into the bowl and mix well to create the mint jus.
8. Remove the lamb chops from the bag and serve with the mint jus spooned over the top.
Cooking Time: 1-2 hours
Sous Vide Lobster Tails with Drawn Butter
Elevate your seafood game with this simple yet impressive recipe that yields succulent lobster tails cooked to perfection. Serve them with a rich and creamy drawn butter for an unforgettable dining experience.
Ingredients:
– 4-6 lobster tails (1-1.5 pounds)
– 1/2 cup water
– 1/4 cup white wine (optional)
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the lobster tails with salt and pepper.
3. Place the lobster tails in a single layer in a vacuum-sealable bag or container.
4. Add water and white wine (if using) to the bag, making sure the lobster is completely submerged.
5. Seal the bag and cook for 45-60 minutes, depending on desired doneness.
6. Meanwhile, melt the butter in a small saucepan over low heat.
7. Serve the cooked lobster tails with drawn butter spooned over the top. Garnish with lemon wedges, if desired.
Cooking Time: 45-60 minutes
Sous Vide Scallops with Citrus Beurre Blanc
Elevate your seafood game with this effortless and flavorful recipe, perfect for a dinner party or a cozy night in. Sous vide scallops paired with a zesty citrus beurre blanc sauce will impress even the most discerning palates.
Ingredients:
– 12 large scallops
– 1/4 cup butter
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons freshly squeezed orange juice
– 2 cloves garlic, minced
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the scallops with salt and pepper.
3. Place the scallops in a single layer in a sous vide bag or airtight container.
4. Seal the bag or cover the container, then cook for 30-40 minutes.
5. While the scallops are cooking, make the beurre blanc sauce. In a small saucepan, melt the butter over low heat. Add the lemon and orange juices, garlic, mustard, salt, and pepper. Simmer until the sauce thickens slightly, about 10-12 minutes.
6. Remove the scallops from the water bath and pat dry with paper towels.
7. Serve the scallops hot with the citrus beurre blanc spooned over the top. Garnish with fresh parsley or chives.
Cooking Time: 30-40 minutes
Sous Vide Turkey Breast with Cranberry Glaze
Elevate your holiday meal with this easy and impressive sous vide turkey breast recipe, paired with a sweet and tangy cranberry glaze. Perfect for special occasions or everyday meals.
Ingredients:
– 1 (4-6 pound) turkey breast
– 1 cup cranberries
– 1/2 cup orange juice
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– Salt and pepper, to taste
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. Season turkey breast with salt and pepper.
3. Place turkey breast in a sous vide bag or a heat-safe ziplock bag with air removed.
4. Cook for 24-48 hours or until internal temperature reaches 165°F (74°C).
5. Meanwhile, combine cranberries, orange juice, honey, and Dijon mustard in a saucepan.
6. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
7. Remove turkey from sous vide water bath; pat dry with paper towels.
8. Brush cranberry glaze evenly over the turkey breast.
9. Serve warm or at room temperature.
Cooking Time: 24-48 hours
Sous Vide Beef Short Ribs with Red Wine Reduction
Transform tough beef short ribs into fall-off-the-bone tender and flavorful dishes with this simple sous vide recipe, elevated by a rich red wine reduction.
Ingredients:
– 4-6 beef short ribs
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 2 tablespoons brown sugar
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. Season short ribs with salt, pepper, and thyme.
3. Heat olive oil in a skillet over medium-high heat; sear short ribs until browned on all sides. Remove from heat and set aside.
4. In the same skillet, cook onion and garlic until caramelized.
5. Place short ribs in sous vide bag with cooked onion mixture, red wine, beef broth, and brown sugar.
6. Seal bag and cook for 48 hours.
7. Remove short ribs from bag; strain cooking liquid to create rich red wine reduction. Serve sauce over short ribs.
Cooking Time: 48 hours
Sous Vide Egg Bites with Cheese and Bacon
A breakfast or brunch twist on classic eggs, these Sous Vide Egg Bites are a perfect combination of creamy cheese, crispy bacon, and soft-boiled egg.
Ingredients:
– 6 large eggs
– 1/2 cup grated cheddar cheese
– 4 slices of cooked bacon, crumbled
– 1 tablespoon unsalted butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat the Sous Vide water bath to 145°F (63°C).
2. Crack an egg into a small bowl or ramekin.
3. Add a pinch of salt and pepper to the egg.
4. Place the egg in a heat-proof container or sous vide egg cup, leaving about 1/4 inch at the top for expansion.
5. Repeat with the remaining eggs.
6. In each egg, add 1-2 tablespoons of grated cheese and a sprinkle of crumbled bacon.
7. Melt butter on top of the egg and sprinkle with salt and pepper to taste.
8. Seal the container or sous vide egg cup tightly.
9. Cook the eggs in the preheated Sous Vide water bath for 45-50 minutes, depending on desired doneness.
10. Remove the eggs from the water bath, let them cool slightly, then serve.
Cooking Time: 45-50 minutes
Sous Vide Carrots with Honey Glaze
Elevate your carrot game with this easy-to-make recipe that combines the precision of sous vide cooking with a sweet and sticky honey glaze. Perfect for a quick side dish or as a topping for salads or sandwiches.
Ingredients:
– 1 lb carrots, peeled and chopped into sticks
– 2 tbsp honey
– 1 tbsp apple cider vinegar
– 1/4 cup water
– Salt to taste
Instructions:
1. Preheat your sous vide machine to 180°F (82°C).
2. In a large bowl, combine the chopped carrots and salt.
3. Place the carrot mixture in a sous vide bag or container that can withstand high temperatures.
4. Seal the bag or cover the container with plastic wrap.
5. Cook the carrots for 1 hour and 15 minutes.
6. While the carrots are cooking, mix the honey, apple cider vinegar, and water in a small bowl.
7. Remove the carrots from the sous vide machine and toss with the honey glaze until well coated.
8. Serve warm or at room temperature.
Cooking Time: 1 hour and 15 minutes
Sous Vide Asparagus with Lemon Zest
A simple yet elegant side dish that highlights the natural sweetness of asparagus, perfectly cooked to a tender delight.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 lemon, zested and juiced (about 2 teaspoons zest, 1 tablespoon juice)
– Salt, to taste
– 4 cups water
Instructions:
1. Preheat your sous vide machine to 180°F (82°C).
2. In a bowl, whisk together olive oil, lemon zest, salt, and lemon juice.
3. Add the asparagus to the bowl and toss to coat with the lemon mixture.
4. Place the asparagus in a sous vide bag or a heat-proof container large enough to hold all the asparagus in a single layer.
5. Seal the bag or cover the container with plastic wrap.
6. Cook for 8-10 minutes, depending on desired level of doneness.
7. Remove from water bath and serve immediately.
Cooking Time: 8-10 minutes
Sous Vide Potatoes with Garlic and Thyme
Experience the perfect balance of tender potatoes, savory garlic, and aromatic thyme with this easy sous vide recipe. This dish is great as a side or a base for a variety of meals.
Ingredients:
– 2-3 large potatoes
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt, to taste
Instructions:
1. Preheat your sous vide machine to 185°F (85°C).
2. Wash and peel the potatoes. Cut them into 1-inch (2.5 cm) chunks.
3. In a large bowl, combine the potato chunks, minced garlic, olive oil, thyme, and salt. Toss until the potatoes are well coated.
4. Place the potato mixture in a heat-proof bag or container that can fit in your sous vide machine.
5. Seal the bag or cover the container with plastic wrap.
6. Cook for 2 hours.
7. Remove the potatoes from the water bath, and serve hot.
Cooking Time: 2 hours
Sous Vide Corn on the Cob with Herb Butter
Elevate your grilling game with this simple yet flavorful recipe that combines the perfect doneness of sous vide corn with a rich and creamy herb butter.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. Place the corn ears in a single layer in a large zip-top plastic bag or a sous vide container.
3. Seal the bag or cover the container, making sure there’s no air trapped inside.
4. Cook for 30-40 minutes, or until the corn is tender to your liking.
5. Meanwhile, mix together the softened butter, chopped parsley, and chives. Season with salt and pepper to taste.
6. Once the corn is cooked, remove it from the sous vide machine and slather each ear with the herb butter.
7. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Sous Vide Crème Brûlée with Vanilla Bean
This recipe combines the creamy richness of crème brûlée with the warm, comforting flavor of vanilla bean, perfectly cooked to a silky smooth texture using sous vide technology.
Ingredients:
– 3 large egg yolks
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 vanilla bean, split lengthwise
– 1 tablespoon unsalted butter
Instructions:
1. Preheat the sous vide water bath to 175°F (80°C).
2. In a medium saucepan, combine egg yolks, sugar, and salt. Whisk until smooth.
3. Add heavy cream, vanilla bean, and butter. Whisk until well combined.
4. Pour the mixture into a heatproof container or jar with a tight-fitting lid.
5. Place the container in the preheated sous vide water bath and cook for 1 hour.
6. Remove from the water bath and refrigerate for at least 2 hours or overnight.
7. Just before serving, sprinkle a thin layer of sugar over the top of each ramekin. Caramelize with a kitchen torch or under broiler.
Cooking Time: 1 hour + chilling time
Sous Vide Cheesecake with Berry Compote
Elevate your dessert game with this unique sous vide cheesecake recipe, paired with a sweet and tangy berry compote. The precision of sous vide cooking ensures a smooth and creamy texture, while the compote adds a burst of flavor.
Ingredients:
For the cheesecake:
– 12 oz (340g) cream cheese, softened
– 1/2 cup (120g) granulated sugar
– 4 large eggs, separated
– 1 tsp (5g) vanilla extract
For the berry compote:
– 1 cup (120g) mixed berries (strawberries, blueberries, raspberries)
– 2 tbsp (30g) granulated sugar
– 2 tbsp (30ml) lemon juice
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. In a blender or food processor, mix the cream cheese, sugar, egg yolks, and vanilla extract until smooth.
3. Pour the mixture into ramekins or mini cast-iron skillets.
4. Place the ramekins in the preheated water bath and cook for 45 minutes.
5. Remove the cheesecakes from the water bath and let them cool to room temperature.
6. Prepare the berry compote by combining the mixed berries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries release their juices and the mixture thickens slightly.
7. Serve the cooled cheesecakes with the warm berry compote spooned over the top.
Cooking Time: 45 minutes
Sous Vide Chocolate Lava Cake
Experience the rich, gooey center of a traditional lava cake without the hassle of individual oven baking. This sous vide recipe delivers a decadent treat with minimal effort.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 6 ounces best-quality dark chocolate (at least 70% cocoa), broken into small pieces
– 1/2 cup whole milk, at room temperature
– 4 large eggs
– 1 teaspoon pure vanilla extract
– Salt to taste
Instructions:
1. Preheat your sous vide water bath to 185°F (85°C).
2. In a medium bowl, whisk together flour and sugar.
3. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
4. Whisk together milk, eggs, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Fold in the melted chocolate until well incorporated.
7. Pour the batter into 2 (6-ounce) ramekins or small cups.
8. Place the ramekins in a sous vide container or a large zip-top plastic bag.
9. Cook for 45 minutes to an hour, depending on desired doneness.
10. Remove from water bath and let cool slightly before serving.
Cooking Time: 45-60 minutes
Sous Vide Flan with Caramel Sauce
Elevate your dessert game with this creamy, caramel-topped flan recipe. By using sous vide technology, you’ll achieve a silky-smooth texture and perfect doneness every time.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– Caramel sauce (homemade or store-bought)
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. In a blender, combine sugar, heavy cream, whole milk, egg yolks, and salt. Blend until smooth.
3. Pour the mixture into small, heatproof cups or ramekins.
4. Place the cups in the preheated sous vide water bath and cook for 45-50 minutes.
5. Remove the flans from the water bath and let them cool to room temperature.
6. Serve chilled with a drizzle of caramel sauce.
Cooking Time: 45-50 minutes
Sous Vide Pears with Red Wine and Spices
Elevate your dessert game with this simple yet impressive recipe that combines the natural sweetness of pears with the bold flavors of red wine and aromatic spices.
Ingredients:
– 4-6 ripe pears (Bartlett or Anjou work well)
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 2 tablespoons honey
– 1 tablespoon brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt, to taste
Instructions:
1. Preheat your sous vide water bath to 183°F (84°C).
2. In a large bowl, whisk together red wine, honey, brown sugar, cinnamon, and nutmeg until well combined.
3. Add the pears to the marinade, making sure they’re fully coated. Let them sit at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
4. Place the marinated pears in a sous vide bag with any remaining marinade. Seal the bag and cook for 2-3 hours.
5. Remove the pears from the bag, pat dry with paper towels, and serve warm or at room temperature.
Cooking Time: 2-3 hours
Summary
Discover the world of perfect meals with these 20 delicious sous vide recipes. From tender steaks to succulent seafood, and even decadent desserts, there’s something for every palate. Impress your friends and family with Sous Vide Steak with Garlic Butter, or try Sous Vide Salmon with Lemon Dill Sauce for a flavorful twist. Even breakfast favorites like Sous Vide Egg Bites with Cheese and Bacon can be elevated with this cooking method. With these recipes, you’ll never have to worry about overcooking again.
