When it comes to cooking, there’s nothing quite like the thrill of achieving perfectly cooked meals every time. And that’s exactly what sous vide cooking promises – precision temperature control that ensures your dishes turn out just right. But if you’re new to the world of sous vide, it can be intimidating to know where to start.
That’s why we’ve put together this collection of 20 easy sous vide recipes for beginners. From classic comfort foods like steak and eggs to seafood favorites and decadent desserts, these simple yet impressive dishes will have you cooking like a pro in no time. In this article, we’ll walk you through the basics of sous vide cooking and provide you with a variety of delicious recipes to get started.
Sous Vide Steak with Garlic Butter
Experience the perfect blend of tender steak and savory garlic butter, all thanks to the precision of sous vide cooking. This recipe is sure to impress your dinner guests or satisfy your own cravings.
Ingredients:
– 1-2 steaks (depending on size and desired portion), preferably ribeye or strip loin
– 4 tablespoons (60g) unsalted butter, softened
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the steak with salt and black pepper.
3. In a small bowl, mix together softened butter and minced garlic.
4. Place the steak in a sous vide bag or container, then spoon the garlic butter mixture on top of the steak.
5. Seal the bag or cover the container with plastic wrap.
6. Cook for 1-2 hours, depending on your desired level of doneness (recommended internal temperature: 130°F/54°C).
7. Remove from the sous vide machine and let it rest for 10 minutes before slicing and serving.
Cooking Time: 1-2 hours
Sous Vide Chicken Breast with Herbs
Elevate your chicken game with this simple and flavorful recipe that combines the richness of herbs with the precision of sous vide cooking.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat your sous vide water bath to 160°F (71°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, salt, and pepper.
3. Place the chicken breasts in a single layer on a heat-proof plate or tray.
4. Brush the herb mixture evenly over both sides of the chicken breasts.
5. Seal the chicken breasts in individual ziplock bags with as much air removed as possible.
6. Cook the chicken breasts for 2 hours and 30 minutes at 160°F (71°C).
7. Remove the chicken from the water bath and rest for 10-15 minutes before serving.
Cooking Time: 2 hours and 30 minutes
Sous Vide Salmon with Lemon Dill Sauce
This recipe brings together the tenderizing power of sous vide cooking with the bright, citrusy flavors of lemon and dill. The result is a stunning salmon dish that’s perfect for any occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– Salt and pepper
– 1/4 cup lemon juice
– 2 tbsp olive oil
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tsp Dijon mustard
Instructions:
1. Preheat the sous vide machine to 130°F (54°C).
2. Season the salmon fillets with salt and pepper.
3. Place the salmon in a sous vide bag or a ziplock bag with the flesh side down.
4. Cook for 30 minutes.
5. While the salmon is cooking, mix together lemon juice, olive oil, chopped dill, garlic, and Dijon mustard to make the sauce.
6. Remove the salmon from the sous vide machine and pat dry with paper towels.
7. Serve the salmon with the Lemon Dill Sauce spooned over the top.
Cooking Time: 30 minutes
Sous Vide Pork Tenderloin with Rosemary
Elevate your pork tenderloin game with this simple and flavorful sous vide recipe, perfectly seasoned with rosemary and herbs. This method ensures a tender and juicy result every time.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 2 tbsp olive oil
– 4 sprigs of fresh rosemary, chopped
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the pork tenderloin with salt, pepper, and garlic powder.
3. Place the chopped rosemary on top of the pork, making sure it’s evenly distributed.
4. Seal the pork in a sous vide bag with the olive oil, ensuring it’s fully coated.
5. Cook for 2-3 hours or overnight (8-10 hours).
6. Remove from the water bath and let rest for 15 minutes before slicing and serving.
Cooking Time: 2-3 hours or overnight (8-10 hours)
Sous Vide Eggs Benedict
Elevate your brunch game with this effortless Sous Vide Eggs Benedict recipe. By cooking the eggs, ham, and hollandaise sauce simultaneously, you’ll achieve perfect doneness and a rich, creamy flavor profile.
Ingredients:
• 4 large eggs
• 4 English muffins, toasted
• 8 slices of cooked Canadian bacon or ham
• 1 cup hollandaise sauce (see below for recipe)
• Salt and pepper to taste
Instructions:
1. Preheat the Sous Vide water bath to 145°F (63°C).
2. Crack each egg into a sous vide bag or a heat-proof container with a lid.
3. Season the eggs with salt and pepper.
4. Cook the eggs for 45-50 minutes, or until the whites are set and yolks still slightly runny.
5. Meanwhile, toast the English muffins and cook the Canadian bacon or ham according to package instructions.
6. Assemble the Benedict by placing a toasted muffin half on a plate, topping with a slice of ham, a cooked egg, and spooning hollandaise sauce over the top.
Cooking Time: 45-50 minutes for eggs, plus prep time
Sous Vide Carrots with Honey Glaze
Transform humble carrots into a sweet and savory masterpiece with this easy sous vide recipe. Perfect as a side dish or add to your favorite salads, sandwiches, or wraps.
Ingredients:
– 4 large carrots, peeled and sliced into 1/8-inch thick rounds
– 1 cup honey
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 183°F (84°C).
2. In a bowl, whisk together honey, brown sugar, apple cider vinegar, and cumin.
3. Add the sliced carrots to the bowl and toss to coat with the honey glaze.
4. Place the glazed carrots in a single layer in a sous vide bag or zip-top plastic bag.
5. Seal the bag and cook for 2 hours.
6. Remove the carrots from the bag and season with salt and pepper to taste.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 2 hours
Sous Vide Shrimp Scampi
Sous Vide Shrimp Scampi: A Quick and Delicious Twist on a Classic
This recipe takes the traditional shrimp scampi dish to new heights by using sous vide technology to achieve tender, succulent shrimp. The result is a flavorful and impressive meal that’s ready in under 15 minutes.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the shrimp with salt and pepper.
3. In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
4. Add the white wine (if using) and lemon juice. Bring the mixture to a simmer and cook for 2 minutes.
5. Place the shrimp in a sous vide bag with the scampi mixture. Seal the bag.
6. Cook the shrimp for 10-12 minutes.
7. Remove the shrimp from the sous vide machine and serve immediately, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Sous Vide Turkey Breast with Gravy
Sous Vide Turkey Breast with Gravy Recipe
A tender and juicy turkey breast cooked to perfection using sous vide technology, served with a rich and savory gravy.
Ingredients:
– 1 (2-3 pound) boneless turkey breast
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 cup chicken broth
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Gravy thickener (optional)
Instructions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. Season the turkey breast with salt and pepper.
3. Place the butter and olive oil in a sous vide bag, then add the turkey breast.
4. Seal the bag using a vacuum sealer or displacement method.
5. Cook the turkey breast for 4-6 hours or until it reaches your desired level of doneness.
6. Remove the turkey from the water bath and pat dry with paper towels.
7. For the gravy, melt 1 tablespoon of butter in a saucepan over medium heat.
8. Whisk in the flour to make a roux, cooking for 1 minute.
9. Gradually whisk in the chicken broth, bringing the mixture to a simmer.
10. Season with salt and pepper to taste.
11. Serve the turkey breast with the warm gravy spooned over the top.
Cooking Time: 4-6 hours
Sous Vide Mashed Potatoes
Elevate your mashed potatoes game with this easy and innovative recipe that uses the sous vide method. By cooking the potatoes to a precise temperature, you’ll achieve a silky-smooth consistency and a rich, creamy flavor.
Ingredients:
– 3-4 large potatoes
– 1/2 cup unsalted butter
– 1/2 cup whole milk or heavy cream
– Salt, to taste
Instructions:
1. Preheat your sous vide water bath to 183°F (84°C).
2. Wash and peel the potatoes, then cut them into 1-inch cubes.
3. Place the potato cubes in a heat-proof container or zip-top bag.
4. Add the butter, milk, and salt to the potatoes.
5. Seal the container or bag and place it in the preheated water bath for 2 hours.
6. Remove the potatoes from the water bath and use an immersion blender or regular blender to mash until smooth.
7. Taste and adjust the seasoning as needed.
Cooking Time: 2 hours
Sous Vide Asparagus with Parmesan
This recipe brings out the natural sweetness of asparagus and pairs it with the nutty flavor of Parmesan cheese, all thanks to the precision of sous vide cooking. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. Place the asparagus in a single layer on a sous vide container or zip-top bag.
3. Drizzle with olive oil and sprinkle with salt and pepper to taste.
4. Seal the container or bag, making sure the asparagus is fully submerged in water.
5. Cook for 10-12 minutes, depending on your desired level of doneness.
6. Remove the asparagus from the water bath and pat dry with paper towels.
7. Sprinkle Parmesan cheese over the asparagus and serve immediately.
Cooking Time: 10-12 minutes
Sous Vide Duck Breast with Orange Sauce
Elevate your dinner game with this flavorful and tender sous vide duck breast recipe, paired with a tangy and sweet orange sauce. Perfect for special occasions or a quick weeknight meal.
Ingredients:
– 2 duck breasts (6 oz each)
– 1 cup water
– 1 cup orange juice
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat sous vide machine to 130°F (54°C).
2. Season duck breasts with salt and pepper.
3. Place duck breasts in a sous vide bag or individual bags, add water, and seal.
4. Cook for 2 hours and 30 minutes.
5. Meanwhile, combine orange juice, honey, soy sauce, and olive oil in a small saucepan. Bring to a simmer over medium heat.
6. Remove duck from the bag, pat dry with paper towels. Slice into thin medallions.
7. Serve with warm orange sauce spooned over the top, garnished with fresh thyme leaves.
Cooking Time: 2 hours and 30 minutes (plus prep time)
Sous Vide Lamb Chops with Mint Pesto
Elevate your lamb chops game with this simple and flavorful recipe that combines the tenderizing power of sous vide cooking with the brightness of mint pesto. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 lamb chops (1-1.5 pounds)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh mint leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, mix together olive oil, garlic, mint, and Parmesan cheese.
3. Season the lamb chops with salt and pepper. Add the mint pesto mixture to both sides of each chop.
4. Place the lamb chops in a single layer in the sous vide container. Cook for 2 hours.
5. Remove the lamb chops from the water bath and let them rest for 10 minutes before serving.
Cooking Time: 2 hours
Sous Vide French Toast
Elevate your breakfast game with this innovative sous vide recipe that yields a perfectly cooked, crispy-on-the-outside and fluffy-on-the-inside French toast.
Ingredients:
– 4 slices of bread (preferably Challah or Brioche)
– 2 large eggs
– 1/2 cup milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Cinnamon and nutmeg for dusting (optional)
Instructions:
1. In a shallow dish, whisk together eggs, milk, sugar, and salt until well combined.
2. Dip each bread slice into the egg mixture, coating both sides evenly.
3. Place the coated bread slices in a sous vide bag or a ziplock bag with the air removed.
4. Seal the bag and cook at 145°F (63°C) for 1 hour.
5. Remove the French toast from the bag and pat dry with paper towels.
6. Cook the French toast under broiler for an additional 2-3 minutes, or until golden brown.
7. Dust with cinnamon and nutmeg, if desired.
Cooking Time: 1 hour + 2-3 minutes under broiler
Sous Vide Beef Short Ribs
Treat yourself to a tender and flavorful beef short ribs dish with this simple sous vide recipe. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 beef short ribs
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the short ribs with salt, pepper, and thyme.
3. In a large ziplock bag, combine olive oil, onion, garlic, red wine, beef broth, and tomato paste.
4. Add the seasoned short ribs to the marinade, ensuring they are fully coated.
5. Seal the bag and cook for 48 hours.
6. Remove the short ribs from the bag and sear in a hot skillet with some oil until browned on all sides.
7. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 48 hours
Sous Vide Cod with Tomato Basil Sauce
This recipe combines the flaky tenderness of cod with the bright, herby flavor of tomato basil sauce, all thanks to the precision of sous vide cooking. Perfect for a quick and impressive dinner.
Ingredients:
– 4 cod fillets (6 oz each)
– Salt and pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons white wine vinegar
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the cod fillets with salt and pepper.
3. Place the cod in a sous vide bag or a zip-top plastic bag, making sure they’re not touching.
4. Cook the cod for 12-15 minutes, depending on desired doneness.
5. While the cod is cooking, combine cherry tomatoes, basil, garlic, olive oil, and vinegar in a blender or food processor.
6. Blend until smooth, then season with salt and pepper to taste.
7. Serve the cooked cod with the tomato basil sauce spooned over top.
Cooking Time: 12-15 minutes
Sous Vide Corn on the Cob
Elevate your summer barbecues with this simple and flavorful recipe for Sous Vide Corn on the Cob. By cooking corn in its husk, you’ll retain its natural sweetness and add a tender, creamy texture.
Ingredients:
– 4 ears of corn, husked and silked
– Salt and pepper, to taste
– 2 tbsp butter, melted
– Optional: chili powder or smoked paprika for added flavor
Instructions:
1. Preheat your sous vide machine to 180°F (82°C).
2. Place the corn in a single layer on the sous vide container.
3. Drizzle with melted butter and season with salt and pepper.
4. Add any desired spices, such as chili powder or smoked paprika.
5. Seal the bag and cook for 1 hour.
6. Remove the corn from the water bath and let it rest for 10 minutes.
7. Serve warm, slathered with butter and your favorite toppings.
Cooking Time: 1 hour
Sous Vide Flank Steak Fajitas
Sous Vide Flank Steak Fajitas Recipe
Experience the perfect balance of tender steak and savory fajita flavors with this easy-to-make sous vide flank steak recipe, served with crispy bell peppers and onions.
Ingredients:
– 1 lb flank steak
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– 2 large bell peppers (any color), sliced into thin strips
– 1 large onion, sliced into thin rings
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the flank steak with cumin, smoked paprika, garlic powder, salt, and pepper.
3. Seal the steak in a sous vide bag with olive oil.
4. Cook for 24 hours at 130°F (54°C).
5. Heat a large skillet over medium-high heat. Add bell peppers and onions; cook until tender, about 10 minutes.
6. Slice the cooked flank steak against the grain into thin strips.
7. Assemble fajitas by placing steak slices onto tortillas with roasted vegetables and desired toppings.
Cooking Time: 24 hours (sous vide), 10 minutes (stovetop)
Sous Vide Cheesecake
Elevate your cheesecake game with this innovative sous vide method that yields a creamy, smooth, and evenly cooked dessert.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 12 ounces cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat your sous vide water bath to 160°F (71°C).
2. Prepare the crust by mixing crumbs and sugar in a bowl. Add melted butter and stir until combined.
3. Press the crust mixture into the bottom of a springform pan.
4. In a separate bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition.
5. Gradually add sugar, vanilla extract, and mix until combined.
6. Pour the cheesecake batter into the prepared pan over the crust.
7. Place the pan in the preheated sous vide water bath and cook for 2 hours and 15 minutes.
8. Remove from water bath and let cool completely before refrigerating.
Cooking Time: 2 hours and 15 minutes
Sous Vide Brussels Sprouts with Bacon
Elevate your vegetable game with this simple yet impressive recipe that combines the natural sweetness of Brussels sprouts with the smoky richness of bacon.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: garlic powder or lemon wedges for added flavor
Instructions:
1. Preheat your sous vide machine to 185°F (85°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they’re evenly coated.
3. Cook the bacon slices in a skillet over medium heat until crispy. Remove from heat and set aside.
4. Place the prepared Brussels sprouts in a sous vide bag or airtight container.
5. Add the cooked bacon to the bag or container with the Brussels sprouts.
6. Seal the bag or cover the container, making sure the ingredients are fully submerged in water.
7. Cook for 2 hours and 15 minutes.
8. Remove from the sous vide machine and serve hot.
Cooking Time: 2 hours and 15 minutes
Sous Vide Chicken Thighs with BBQ Sauce
Elevate your chicken game with this tender and juicy sous vide recipe smothered in sweet and tangy BBQ sauce. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 cup BBQ sauce
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 165°F (74°C).
2. Season the chicken thighs with salt and pepper.
3. Place the chicken thighs in a single layer in a large container or zip-top bag.
4. Seal the bag or cover the container, making sure the chicken is not exposed to air.
5. Cook the chicken for 2-3 hours.
6. After cooking, remove the chicken from the sous vide machine and pat dry with paper towels.
7. Brush the BBQ sauce evenly over each thigh.
8. Serve hot and enjoy!
Cooking Time: 2-3 hours
Summary
Discover the world of perfectly cooked meals with these easy sous vide recipes for beginners. From tender steak to succulent shrimp, and from fluffy eggs to crispy Brussels sprouts, this collection has something for everyone. Try Sous Vide Steak with Garlic Butter, Sous Vide Chicken Breast with Herbs, or Sous Vide Salmon with Lemon Dill Sauce for a delicious start. Explore the full list of 20 mouthwatering recipes, each featuring simple instructions and minimal prep time. Elevate your cooking game and experience the precision and consistency that sous vide has to offer.
