Are you ready to take your cooking game to the next level? Look no further! Sous vide cooking has revolutionized the way we prepare meals, allowing for unparalleled precision and consistency. And with these 20 juicy sous vide recipes, you’ll be spoiled for choice when it comes to perfecting your culinary skills.
From tender cuts of steak and succulent salmon to flavorful chicken breasts and delectable pork tenderloins, our collection has something for every palate and occasion. Whether you’re a seasoned chef or a culinary newbie, these mouth-watering recipes will guide you through the process of cooking like a pro. So what are you waiting for? Dive into the world of sous vide and discover a whole new realm of flavors and textures!
Sous Vide Steak with Garlic Butter
Elevate your steak game with this simple yet impressive recipe that combines the precision of sous vide cooking with the richness of garlic butter. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1-2 steaks (depending on size and preference), 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 water bath to 130°F (54°C) for medium-rare.
2. Season the steaks with salt and pepper on both sides.
3. Place the steaks in a sous vide bag with a tablespoon of garlic butter per steak.
4. Seal the bag and cook for 1-2 hours, depending on desired doneness.
5. Remove the steaks from the water bath and sear in a hot skillet or oven broiler to enhance the crust.
6. Serve immediately, drizzling any remaining garlic butter over the top.
Cooking Time: 1-2 hours (depending on desired doneness)
Sous Vide Salmon with Lemon Dill Sauce
A refreshing twist on a classic dish, this recipe combines the tender texture of sous vide salmon with a bright and citrusy lemon dill sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup water
– 1 cup white wine vinegar
– 2 tbsp olive oil
– 2 lemons, juiced
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat sous vide water bath to 120°F (49°C).
2. Season salmon fillets with salt and pepper.
3. Place salmon in a single layer in a sous vide bag or container.
4. Seal the bag or cover the container with plastic wrap.
5. Cook for 30-40 minutes, depending on desired doneness.
6. While salmon cooks, whisk together lemon juice, olive oil, and chopped dill in a small bowl.
7. Remove salmon from water bath and serve with lemon dill sauce spooned over the top.
Cooking Time: 30-40 minutes
Sous Vide Chicken Breast with Herbs
Elevate your chicken game with this simple yet flavorful recipe that yields tender and juicy results every time. Sous vide cooking ensures even doneness throughout, while the herbs add a bright and aromatic touch.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 145°F (63°C).
2. Season the chicken breasts with salt, pepper, and herbs.
3. Place the chicken in a single layer in a vacuum-sealable bag or a heat-proof container.
4. Add olive oil and massage the chicken gently to ensure even coating.
5. Seal the bag or cover the container.
6. Cook for 2 hours (1 hour per pound).
7. Remove from water bath, pat dry with paper towels, and serve.
Cooking Time: 2 hours
Sous Vide Pork Tenderloin with Rosemary
Elevate your dinner game with this simple yet impressive sous vide recipe, perfectly pairing tender pork with the earthy flavor of rosemary.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the pork tenderloin with salt and pepper.
3. In a small bowl, mix together olive oil and chopped rosemary.
4. Rub the rosemary-olive oil mixture evenly over the pork tenderloin.
5. Place the pork tenderloin in a sous vide bag or a ziplock bag.
6. Seal the bag, making sure to remove as much air as possible.
7. Cook for 2 hours and 30 minutes (or adjust according to your desired level of doneness).
8. Remove from the water bath and let it rest for 10-15 minutes before slicing and serving.
Cooking Time: 2 hours and 30 minutes
Sous Vide Duck Confit
Transform tender duck into a rich, fall-apart confit with this easy sous vide recipe.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tbsp olive oil
– 2 tbsp honey
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 cup chicken broth
– 1 cup white wine (optional)
Instructions:
1. Preheat the sous vide water bath to 180°F (82°C).
2. In a small bowl, mix together olive oil, honey, salt, black pepper, and garlic powder.
3. Rub the mixture all over the duck, making sure to get some under the skin as well.
4. Place the duck in a large ziplock bag or a sous vide container.
5. Pour in the chicken broth and white wine (if using), ensuring the duck is fully submerged.
6. Seal the bag or cover the container with plastic wrap.
7. Cook the duck for 48 hours.
8. After cooking, remove the duck from the water bath and let it rest at room temperature for 30 minutes.
9. Slice and serve.
Cooking Time: 48 hours
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 bright, herby flavor of mint pesto.
Ingredients:
– 4 lamb chops (1-1.5 inches thick)
– 1/2 cup fresh mint leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. In a blender or food processor, combine mint leaves, olive oil, garlic, and lemon juice. Blend until smooth.
3. Season the lamb chops with salt and pepper.
4. Place the lamb chops in a sous vide bag with the mint pesto.
5. Seal the bag and cook for 1 hour and 15 minutes.
6. Remove from the water bath and rest for 10 minutes before serving.
Cooking Time: 1 hour and 15 minutes
Sous Vide Turkey Breast with Cranberry Glaze
Elevate your holiday turkey game with this tender and flavorful sous vide recipe, paired with a sweet and tangy cranberry glaze.
Ingredients:
– 2 lbs boneless, skinless turkey breast
– 1 cup cranberries, fresh or frozen
– 1/4 cup honey
– 2 tbsp orange juice
– 2 tbsp brown sugar
– 1 tsp Dijon mustard
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the turkey breast with salt and pepper.
3. Place the turkey in a sous vide bag or container, making sure it’s completely submerged in water.
4. Cook the turkey for 6 hours.
5. While the turkey cooks, combine cranberries, honey, orange juice, brown sugar, and Dijon mustard in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes or until thickened.
6. Remove the turkey from the water bath and pat dry with paper towels.
7. Brush the cranberry glaze all over the turkey breast.
8. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 6 hours
Sous Vide Lobster Tails with Drawn Butter
Experience the decadence of lobster at its finest with this simple and elegant recipe, perfect for a special occasion or everyday indulgence. Sous vide technology ensures perfectly cooked lobster every time.
Ingredients:
– 4-6 lobster tails (about 1 pound total)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat your sous vide water bath to 145°F (63°C).
2. In a small bowl, mix together butter, garlic, and heavy cream.
3. Season the lobster tails with salt and pepper.
4. Place the lobster tails in a single layer on the bottom of a sous vide bag or individual bags.
5. Pour the drawn butter mixture over the lobster, making sure each piece is coated.
6. Seal the bag(s) and cook for 10-12 minutes per pound (about 20-24 minutes total).
7. Remove the lobster from the bag and serve immediately with garnish of your choice.
Tips:
– Adjust cooking time based on desired level of doneness.
– Serve with crusty bread or over a bed of greens for added elegance.
Sous Vide Shrimp Scampi
Elevate your seafood game with this quick and flavorful Sous Vide Shrimp Scampi recipe, perfect for a weeknight dinner or special occasion. With just a few ingredients and simple steps, you’ll be enjoying succulent shrimp in a buttery garlic sauce in no time!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted 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. In a bowl, mix together butter, garlic, and lemon juice.
3. Add the shrimp to the bowl and toss to coat with the butter mixture.
4. Season with salt and pepper to taste.
5. Place the shrimp in a single layer on the Sous Vide cooking container.
6. Cook for 30-40 minutes, or until the shrimp are opaque and firm to the touch.
7. Remove the shrimp from the water bath and serve immediately with chopped parsley (if desired).
Cooking Time: 30-40 minutes
Sous Vide Egg Bites with Cheese and Bacon
Sous Vide Egg Bites with Cheese and Bacon Recipe
Elevate your breakfast game with this simple yet impressive recipe for sous vide egg bites packed with melted cheese and crispy bacon.
Ingredients:
– 4 large eggs
– 1/2 cup shredded cheddar cheese
– 4 slices of cooked bacon, crumbled
– Salt and pepper to taste
– 1 tablespoon unsalted butter
Instructions:
1. Preheat your sous vide water bath to 145°F (63°C).
2. In a bowl, whisk together the eggs and a pinch of salt until well combined.
3. Butter four 1/2-cup ramekins or small cups with the unsalted butter.
4. Pour about 1/4 cup of the egg mixture into each prepared ramekin.
5. Sprinkle shredded cheese and crumbled bacon evenly over the eggs.
6. Place the ramekins in the preheated sous vide water bath, making sure they are fully submerged.
7. Cook for 45-50 minutes or until the whites are set and the yolks are still slightly runny.
8. Remove from the water bath and serve warm.
Cooking Time: 45-50 minutes
Sous Vide Carrots with Honey Glaze
Elevate your carrot game with this effortless sous vide recipe that pairs perfectly roasted carrots with a sticky honey glaze. This sweet and simple side dish is perfect for any occasion.
Ingredients:
– 1 pound baby carrots
– 1/4 cup honey
– 2 tablespoons olive oil
– Salt, to taste
Instructions:
1. Preheat your sous vide water bath to 185°F (85°C).
2. Place the baby carrots in a single layer at the bottom of a large ziplock bag.
3. Add the honey, olive oil, and salt to the bag with the carrots.
4. Seal the bag, making sure to remove as much air as possible before sealing.
5. Cook the carrots for 1 hour and 15 minutes.
6. Remove the bag from the water bath and let it sit for 10 minutes.
7. Open the bag and toss the carrots with a spoon to redistribute the honey glaze.
8. Serve warm or at room temperature.
Cooking Time: 1 hour and 15 minutes
Sous Vide Asparagus with Lemon Zest
Elevate your meal game with this easy and impressive sous vide asparagus recipe, infused with the brightness of lemon zest.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 lemons, zested (about 2 tablespoons)
– 1 tablespoon olive oil
– Salt, to taste
– Water, for sous vide bath
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. In a large bowl, toss the asparagus with olive oil, lemon zest, and salt until coated.
3. Place the asparagus in a sous vide bag or a heat-safe container with a lid.
4. Seal the bag or cover the container, making sure to remove any air pockets.
5. Cook the asparagus for 30-40 minutes, or until tender but still crisp.
6. Remove the asparagus from the water bath and serve immediately.
Cooking Time: 30-40 minutes
Sous Vide Potatoes with Garlic and Thyme
Sous Vide Potatoes with Garlic and Thyme Recipe
Summary: Elevate your mashed potato game by cooking them sous vide-style, infused with the rich flavors of garlic and thyme.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 3 cloves of garlic, minced
– 2 sprigs of fresh thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat your sous vide water bath to 190°F (88°C).
2. In a large bowl, combine the potato cubes, minced garlic, and fresh thyme sprigs.
3. Drizzle the olive oil over the potatoes, then sprinkle with salt and pepper to taste.
4. Place the potato mixture in a sous vide bag or a heat-proof container, making sure they are fully submerged in water.
5. Seal the bag or cover the container with plastic wrap.
6. Cook the potatoes for 1 hour.
7. Remove the potatoes from the sous vide bath and let them rest for 10-15 minutes before serving.
Cooking Time: 1 hour
Sous Vide Corn on the Cob with Herb Butter
Experience the perfect summer side dish by combining the natural sweetness of corn with the rich flavor of herb butter, all achieved through the precision of sous vide cooking.
Ingredients:
– 4-6 ears of corn
– 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 the sous vide water bath to 180°F (82°C).
2. Place the corn ears in a large container or zip-top bag. Seal the bag, making sure to remove as much air as possible.
3. Set the timer for 30-40 minutes depending on your desired level of doneness.
4. While the corn is cooking, mix together the softened butter, parsley, and chives until well combined.
5. Remove the cooked corn from the water bath and slather with the herb butter.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Sous Vide Beef Short Ribs with Red Wine Sauce
Experience the tender, fall-off-the-bone texture of slow-cooked beef short ribs without the long cooking time. This sous vide recipe pairs perfectly with a rich and flavorful red wine sauce.
Ingredients:
• 4 beef short ribs
• 1 cup red wine (Cabernet Sauvignon or Merlot work well)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 cup beef broth
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Fresh thyme, chopped (optional)
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side.
4. Place seared short ribs in a sous vide bag with garlic, onion, red wine, beef broth, tomato paste, and thyme (if using).
5. Seal the bag and cook for 24 hours or overnight.
6. Remove from water bath and let rest for 30 minutes before serving.
7. Serve with red wine sauce, spooning some of the liquid over the ribs.
Cooking Time: 24 hours
Sous Vide Pork Belly with Soy Glaze
Tender and juicy pork belly, infused with the savory flavors of soy glaze – a perfect combination for any occasion.
Ingredients:
– 2 lbs pork belly (boneless)
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic powder
– Salt and black pepper, to taste
Instructions:
1. Preheat sous vide water bath to 160°F (71°C).
2. Season the pork belly with salt, black pepper, and garlic powder.
3. Place the pork belly in a heat-proof bag or container, making sure it’s fully submerged in the soy glaze mixture (see below).
4. Seal the bag or cover the container tightly with plastic wrap.
5. Cook for 24 hours.
Soy Glaze Mixture:
1. In a small saucepan, combine soy sauce, honey, brown sugar, and rice vinegar.
2. Bring to a simmer over medium heat, whisking constantly.
3. Reduce heat to low and let it cook for 10 minutes or until thickened slightly.
Sous Vide Venison with Juniper Berries
This recipe combines the tenderizing power of sous vide cooking with the bold, earthy flavor of juniper berries to create a unique and delicious venison dish.
Ingredients:
– 1 lb venison steaks or medallions
– 1/4 cup juniper berry infused oil (see note)
– 2 tbsp brown sugar
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp paprika
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. Season the venison with salt, black pepper, and paprika.
3. In a hot skillet, heat the juniper berry infused oil over medium-high heat until fragrant.
4. Sear the venison for 30 seconds on each side, then remove from heat.
5. Place the seared venison in sous vide bags or containers with the brown sugar.
6. Seal and cook for 24 hours at 130°F (54°C).
7. Serve immediately, garnished with fresh herbs if desired.
Note: To make juniper berry infused oil, combine 1/4 cup olive oil with 2 tbsp dried juniper berries in a small saucepan. Heat over low heat until the flavors meld together, then strain and discard the solids before using.
Sous Vide Scallops with Citrus Beurre Blanc
Sous Vide Scallops with Citrus Beurre Blanc: A Bright and Flavorful Delight
This recipe combines the tender sweetness of scallops with the tangy brightness of citrus and the richness of butter. Perfect for a special occasion or a weeknight dinner, this dish is sure to impress.
Ingredients:
– 12 large scallops
– 1 cup (250ml) water
– 2 tablespoons lemon juice
– 1 tablespoon orange juice
– 2 tablespoons unsalted butter, softened
– 1/4 cup white wine vinegar
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the scallops with salt and pepper.
3. Place the scallops in a single layer in a vacuum-sealable bag with the water, lemon juice, and orange juice. Seal the bag.
4. Cook the scallops for 30 minutes.
5. Meanwhile, melt the butter in a saucepan over medium heat. Add the white wine vinegar and cook until reduced by half, stirring occasionally.
6. Strain the beurre blanc through a fine-mesh sieve into a bowl.
7. Serve the cooked scallops with the citrus beurre blanc spooned over the top. Garnish with fresh parsley or thyme.
Cooking Time: 30 minutes
Sous Vide Mushrooms with Truffle Oil
Elevate your mushroom game with this simple and indulgent recipe that combines the rich flavors of truffle oil with the tender texture of sous vide cooking.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 tablespoons truffle oil
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. In a bowl, whisk together the truffle oil and melted butter.
3. Add the mushroom slices to the bowl and toss to coat evenly with the truffle mixture.
4. Season with salt and pepper to taste.
5. Place the mushrooms in a sous vide bag or individual serving containers.
6. Seal the bag or containers, making sure to remove as much air as possible.
7. Cook the mushrooms for 2 hours at 180°F (82°C).
8. Remove the mushrooms from the water bath and serve immediately.
Cooking Time: 2 hours
Sous Vide Cheesecake with Berry Compote
This recipe combines the creamy richness of cheesecake with the sweet-tartness of a berry compote, all made possible by the precision of sous vide cooking.
Ingredients:
For the cheesecake:
– 12 oz cream cheese, softened
– 1/2 cup granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
For the berry compote:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tbsp granulated sugar
– 2 tbsp honey
– 1 tbsp lemon juice
Instructions:
1. Preheat your sous vide water bath to 160°F.
2. In a blender or food processor, combine cream cheese, sugar, eggs, and vanilla extract. Blend until smooth.
3. Pour the mixture into a 6-inch springform pan lined with parchment paper.
4. Place the cheesecake in the preheated water bath and cook for 1 hour and 15 minutes.
5. Meanwhile, combine berries, sugar, honey, and lemon juice in a saucepan. Cook over medium heat until the berries release their juices and the mixture thickens.
6. Remove the cheesecake from the water bath and let it cool to room temperature. Serve with the warm berry compote.
Cooking Time: 1 hour and 15 minutes
Summary
Discover the versatility of sous vide cooking with these 20 mouth-watering recipes perfect for any occasion. From savory meats like Sous Vide Steak with Garlic Butter and Sous Vide Pork Tenderloin with Rosemary to seafood delights such as Sous Vide Lobster Tails with Drawn Butter and Sous Vide Shrimp Scampi, there’s something for everyone. Additionally, don’t miss the sweet treats like Sous Vide Egg Bites with Cheese and Bacon and Sous Vide Cheesecake with Berry Compote. Explore these innovative recipes that showcase the precision of sous vide cooking, allowing you to achieve restaurant-quality results in the comfort of your own kitchen.