Are you a culinary newbie looking to try your hand at cooking sous vide? Or perhaps you’re a seasoned chef seeking new inspiration for your next meal prep session. Either way, you’ve come to the right place! In this article, we’ll be exploring 18 delicious and easy-to-make sous vide recipes that are perfect for beginners. With its precise temperature control and foolproof results, sous vide cooking has quickly become a favorite among foodies and busy home cooks alike.
From classic comfort foods like steak and chicken breast, to indulgent treats like cheesecake and chocolate lava cake, we’ve got you covered with our comprehensive roundup of mouthwatering recipes.
Sous Vide Steak with Garlic Butter
Sous Vide Steak with Garlic Butter Recipe
Elevate your steak game with this simple yet flavorful recipe that combines the precision of sous vide cooking with the richness of garlic butter.
Ingredients:
– 1.5-2 pounds beef strip loin or ribeye steak
– 4 tablespoons (1/2 stick) unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the steak with salt and pepper on both sides.
3. Place the steak in a sous vide bag or a ziplock bag with the air removed.
4. Add the softened butter, minced garlic, and a pinch of salt and pepper to the bag.
5. Seal the bag and massage it gently to distribute the garlic butter evenly.
6. Cook the steak for 2-3 hours or until it reaches your desired level of doneness.
7. Remove the steak from the bag and let it rest for 10 minutes before slicing and serving.
Cooking Time: 2-3 hours
Sous Vide Salmon with Lemon Dill Sauce
Elevate your salmon game with this simple yet flavorful recipe that combines the precision of sous vide cooking with the brightness of lemon and dill. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup fresh dill, chopped
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1 tsp garlic powder
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the salmon fillets with salt, pepper, and garlic powder (if using).
3. Place the salmon in a sous vide bag or individual bags.
4. Seal the bag(s) and cook for 30-40 minutes.
5. While the salmon cooks, mix together chopped dill, lemon juice, and olive oil to make the sauce.
6. Remove the cooked salmon from the water bath and pat dry with paper towels.
7. Serve the salmon with the Lemon Dill Sauce spooned over the top.
Cooking Time: 30-40 minutes
Sous Vide Chicken Breast with Herb Marinade
Elevate your chicken game with this simple and flavorful sous vide recipe, featuring a bright and zesty herb marinade.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together olive oil, parsley, garlic, lemon juice, and Dijon mustard.
2. Add the chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat sous vide water bath to 130°F (54°C).
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Place the chicken in a single layer on a wire rack set over a rimmed baking sheet or tray.
6. Seal the bag and cook for 2 hours.
7. Remove the chicken from the water bath and let it rest for 10 minutes before serving.
Cooking Time: 2 hours
Sous Vide Pork Tenderloin with Apple Glaze
Sous Vide Pork Tenderloin with Apple Glaze: A sweet and savory combination that’s sure to impress!
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 1/4 cup apple glaze (see below)
– 2 tbsp olive oil
– Salt and pepper, to taste
Apple Glaze:
– 1/2 cup applesauce
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tsp grated ginger
– 1/4 tsp ground cinnamon
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the pork tenderloin with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Sear the pork for 30 seconds on each side, then remove from heat.
4. Place the pork tenderloin in a sous vide bag with the apple glaze. Seal the bag using a vacuum sealer or the displacement method.
5. Cook the pork in the preheated water bath for 2 hours.
6. Remove the pork from the bag and let it rest for 10 minutes before slicing.
Cooking Time: 2 hours
Sous Vide Duck Confit with Orange Reduction
Elevate your duck confit game by infusing it with the bright, citrusy flavors of orange reduction. This sous vide recipe yields tender, fall-apart duck that’s perfect for a special occasion or everyday meal.
Ingredients:
– 1 whole duck leg (about 2 lbs)
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup orange juice
– 1/4 cup Grand Marnier or other triple sec
– 2 tbsp olive oil
– Fresh thyme and rosemary leaves for garnish
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. In a large bowl, mix together salt, sugar, orange juice, and Grand Marnier.
3. Add the duck leg and massage the mixture into the meat, making sure it’s evenly coated.
4. Seal the duck in a zip-top bag or sous vide container, removing as much air as possible.
5. Cook for 24 hours at 130°F (54°C).
6. Remove the duck from the bag and pat dry with paper towels.
7. Heat the olive oil in a skillet over medium-high heat. Sear the duck for 2-3 minutes per side, or until caramelized.
8. Serve hot, garnished with fresh thyme and rosemary leaves.
Cooking Time: 24 hours
Sous Vide Ribeye with Chimichurri
Elevate your steak game with this simple and flavorful recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1.5-2 lbs ribeye steak
– 1/4 cup olive oil
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1 tablespoon red pepper flakes
– Salt and pepper to taste
– Chimichurri sauce (see below for recipe)
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. Season the ribeye steak with salt and pepper.
3. Place the steak in a sous vide bag with olive oil, parsley, oregano, garlic, and red pepper flakes.
4. Seal the bag using a vacuum sealer or twist-tie.
5. Cook the steak for 1-2 hours, or until it reaches your desired level of doneness.
6. Remove the steak from the bag and pat dry with paper towels.
7. Slice the steak against the grain and serve with Chimichurri sauce (recipe below).
Chimichurri Sauce Recipe:
– 1/2 cup olive oil
– 1/4 cup fresh parsley, chopped
– 2 cloves garlic, minced
– Salt to taste
Combine all ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes before serving.
Cooking Time: 1-2 hours (depending on desired level of doneness)
Sous Vide Shrimp Cocktail
Experience the perfect balance of tender shrimp and tangy cocktail sauce with this simple Sous Vide recipe. Impress your guests with a deliciously fresh take on a classic appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup water
– 1/4 cup white wine (optional)
– 2 tablespoons lemon juice
– 1 tablespoon cocktail sauce (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. Preheat your Sous Vide machine to 130°F (54°C).
2. Place the shrimp in a heat-proof bag with the water, white wine (if using), and lemon juice.
3. Seal the bag and cook for 30-45 minutes or until the shrimp reach your desired level of doneness.
4. Remove the shrimp from the water bath and pat dry with paper towels.
5. Serve chilled with cocktail sauce for dipping.
Cooking Time: 30-45 minutes
Sous Vide Lamb Chops with Mint Pesto
Experience the perfect balance of flavors with this simple yet impressive recipe. Sous vide lamb chops are tender and juicy, while the mint pesto adds a refreshing and herbaceous twist.
Ingredients:
– 1 pound lamb chops (about 1-inch thick)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh mint leaves
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat the sous vide machine to 130°F (54°C).
2. In a small bowl, mix together olive oil, garlic, and mint leaves.
3. Season the lamb chops with salt and pepper.
4. Place the lamb chops in a single layer in a large ziplock bag or a sous vide container.
5. Pour the mint pesto mixture over the lamb chops, making sure they are fully coated.
6. Seal the bag or container and cook for 2 hours.
7. Remove from the water bath and let rest for 10 minutes before serving.
8. Garnish with fresh parsley or cilantro.
Cooking Time: 2 hours
Sous Vide Turkey Breast with Cranberry Sauce
Elevate your holiday dinner game with this easy and impressive recipe, where tender turkey breast is paired with a tangy cranberry sauce. Perfect for a crowd or a special occasion.
Ingredients:
– 1 (4-6 pound) boneless turkey breast
– 1 cup granulated sugar
– 2 cups fresh or frozen cranberries
– 1 cup chicken broth
– 2 tablespoons orange juice
– 1 tablespoon grated orange zest
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the turkey breast with salt and pepper.
3. Place the turkey in a sous vide bag or a heat-proof container, making sure it’s covered by at least an inch of water.
4. Cook the turkey for 2-3 hours, depending on size and desired level of doneness.
5. Meanwhile, combine sugar, cranberries, chicken broth, orange juice, and zest in a saucepan.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until cranberries have popped.
7. Slice the cooked turkey breast and serve with warm cranberry sauce.
Cooking Time: 2-3 hours
Sous Vide Carrots with Honey Glaze
Transform humble carrots into a sweet and tender masterpiece with this easy recipe. A perfect side dish for any occasion, these carrots are infused with the richness of honey and the precision of sous vide cooking.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch pieces
– 1/4 cup honey
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. In a bowl, whisk together honey, olive oil, and salt.
3. Add the chopped carrots to the bowl and toss to coat evenly with the honey mixture.
4. Seal the carrots in a sous vide bag or a heatproof container with a lid.
5. Cook the carrots for 1 hour and 15 minutes.
6. Remove the carrots from the sous vide bath, and let them cool slightly.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Sous Vide Asparagus with Parmesan
This recipe brings out the natural sweetness of asparagus by cooking it to perfection using sous vide technology. The addition of parmesan cheese adds a salty, nutty flavor that complements the tender vegetables.
Ingredients:
– 1 pound fresh asparagus spears
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup grated parmesan cheese
Instructions:
1. Preheat your sous vide machine to 180°F (82°C).
2. Place the asparagus spears in a single layer at the bottom of a sous vide bag or container.
3. Add the olive oil, salt, and pepper over the asparagus.
4. Seal the bag or cover the container with plastic wrap.
5. Cook the asparagus for 30-40 minutes, or until tender when pierced with a fork.
6. Remove the asparagus from the sous vide machine and sprinkle with parmesan cheese.
7. Serve immediately.
Cooking Time: 30-40 minutes
Sous Vide Mashed Potatoes with Garlic
Transform your mashed potatoes into a creamy, aromatic delight using the precision of sous vide cooking.
Ingredients:
– 3-4 large potatoes, peeled and cut into 1-inch cubes
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup whole milk or heavy cream
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. Place the potato cubes in a single layer at the bottom of a sous vide container or zip-top bag.
3. Add the minced garlic, butter, milk or heavy cream, salt, and pepper on top of the potatoes.
4. Seal the container or bag, making sure to remove any excess air.
5. Cook for 1 hour and 15 minutes.
6. Remove from the water bath and use a fork to mash the potatoes until smooth and creamy.
Cooking Time: 1 hour 15 minutes
Sous Vide Egg Bites with Spinach and Cheese
These creamy, cheesy egg bites are a game-changer for breakfast or snack time. With the precision of sous vide cooking, you’ll get perfectly cooked eggs every time.
Ingredients:
– 6 large eggs
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup grated cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork. Add the chopped spinach, salt, and pepper.
2. Butter 6 small ramekins or muffin tin cups.
3. Pour the egg mixture into each ramekin, filling about 3/4 of the way full.
4. Top each ramekin with grated cheddar cheese.
5. Place the ramekins in a sous vide water bath at 145°F (63°C) for 45 minutes.
6. Remove from the water bath and let cool slightly before serving.
Cooking Time: 45 minutes
Sous Vide French Toast with Cinnamon
Elevate your breakfast game with this innovative take on traditional French toast, using the precision of sous vide cooking. This recipe yields a creamy, cinnamon-infused delight that’s sure to please.
Ingredients:
– 4 slices of bread (preferably challah or brioche)
– 1/2 cup heavy cream
– 1 large egg
– 1 tsp ground cinnamon
– 2 tbsp granulated sugar
– 1/4 tsp salt
– Water, for sous vide bath
Instructions:
1. In a shallow dish, whisk together heavy cream, egg, cinnamon, sugar, and salt until well combined.
2. Add sliced bread to the mixture and let it soak for at least 30 minutes, or overnight in the fridge.
3. Preheat your sous vide water bath to 170°F (77°C).
4. Remove bread slices from the liquid and seal them in a sous vide bag with a small amount of air inside.
5. Cook the French toast in the preheated water bath for 1 hour, flipping halfway through.
6. Serve warm, dust with powdered sugar, or enjoy with your favorite toppings.
Cooking Time: 1 hour
Sous Vide Cheesecake with Raspberry Coulis
Elevate your dessert game with this creamy and tangy sous vide cheesecake, paired with a sweet and tart raspberry coulis. Perfect for special occasions or a luxurious treat.
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 12 oz cream cheese, softened
– 3 large eggs
– 1 tsp vanilla extract
– 1/4 cup sour cream
For the raspberry coulis:
– 1 cup fresh or frozen raspberries
– 2 tbsp granulated sugar
– 2 tbsp water
Instructions:
1. Preheat your sous vide machine to 170°F (77°C).
2. Prepare the cheesecake crust by mixing crumbs and sugar in a bowl. Press mixture into a 6-inch springform pan.
3. In a blender, mix cream cheese, eggs, vanilla extract, and sour cream until smooth.
4. Pour the cheesecake batter into the prepared pan.
5. Cook the cheesecake for 1 hour and 30 minutes.
6. Meanwhile, combine raspberries, sugar, and water in a blender. Blend until smooth.
7. Serve the cooked cheesecake with raspberry coulis drizzled on top.
Cooking Time: 1 hour and 30 minutes (plus time for prep)
Sous Vide Crème Brûlée with Vanilla Bean
Experience the perfect balance of texture and flavor with this sous vide crème brûlée recipe, infused with the warmth of vanilla bean. This elegant dessert is sure to impress your guests.
Ingredients:
– 3 large egg yolks
– 1 cup (240 ml) heavy cream
– 1/2 cup (120 g) granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 vanilla bean, split lengthwise
– 1 tablespoon unsalted butter
Instructions:
1. Preheat your sous vide water bath to 170°F (77°C).
2. In a medium bowl, whisk together egg yolks, sugar, and salt until pale yellow.
3. Add the heavy cream and whisk until well combined.
4. Add the vanilla bean and stir gently.
5. Pour the mixture into small ramekins or cups.
6. Place the ramekins in the preheated sous vide water bath for 45-50 minutes.
7. Remove from the water bath and refrigerate for at least 2 hours or overnight.
8. Just before serving, sprinkle a thin layer of sugar over each ramekin and caramelize with a kitchen torch.
Cooking Time: 45-50 minutes
Sous Vide Flan with Caramel Sauce
Elevate your dessert game with this creamy sous vide flan and rich caramel sauce. Perfect for special occasions or everyday indulgence!
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat sous vide water bath to 180°F (82°C).
2. In a medium bowl, whisk together cream, milk, sugar, egg yolks, and salt until well combined.
3. Add vanilla extract and whisk until smooth.
4. Pour mixture into 6-8 ramekins or small cups.
5. Seal the ramekins with plastic wrap or aluminum foil and cook for 1 hour.
6. Remove from water bath and let cool to room temperature.
7. Chill in refrigerator for at least 2 hours before serving.
8. Drizzle caramel sauce over chilled flan and serve.
Cooking Time: 1 hour
Sous Vide Chocolate Lava Cake
Transform your kitchen into a chocolate paradise with this rich and decadent Sous Vide Chocolate Lava Cake recipe.
Ingredients:
– 4 large eggs
– 1 cup (200g) granulated sugar
– 6 ounces (170g) best-quality dark or semi-sweet chocolate chips, broken into small pieces
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon salt
– 1/2 cup (60g) all-purpose flour
Instructions:
1. Preheat your sous vide machine to 195°F (90°C).
2. In a medium bowl, whisk together eggs and sugar until well combined.
3. Melt chocolate in the microwave or double boiler; let it cool slightly.
4. Whisk milk and salt into the egg mixture.
5. Add flour and melted chocolate; whisk until smooth.
6. Pour batter into 4 (6-ounce) ramekins or small cups.
7. Place ramekins in a single layer in a large sous vide container.
8. Cook for 1 hour and 15 minutes.
9. Remove from water bath, and let cool slightly before serving.
Cooking Time: 1 hour and 15 minutes
Summary
Discover the world of sous vide cooking with these 18 delicious recipes perfect for beginners! From savory dishes like Sous Vide Steak with Garlic Butter and Sous Vide Chicken Breast with Herb Marinade, to sweet treats like Sous Vide Cheesecake with Raspberry Coulis and Sous Vide Chocolate Lava Cake. These easy-to-follow recipes will guide you through the process of achieving perfectly cooked meals every time. Whether you’re a seasoned cook or just starting out, this article has something for everyone.
