16 Delicious Sous Vide Recipes for Every Occasion

Mmm, imagine serving up perfectly cooked, restaurant-quality dishes right from your kitchen—sous vide makes it possible! Whether you’re planning a cozy dinner for two, a festive gathering, or just craving some comfort food, our roundup of 16 delicious sous vide recipes has something for every occasion. Dive in and discover how this foolproof cooking method can elevate your meals to the next level. Hungry yet? Let’s get cooking!

Sous Vide Steak with Garlic Butter

Perfectly cooked sous vide steak with garlic butter is a luxurious yet approachable dish that promises tender, evenly cooked meat infused with rich, aromatic flavors. This method ensures a steak that’s juicy from edge to edge, finished with a golden sear and a decadent garlic butter that melts into every bite.

Ingredients

• For the steak:
  • 2 (1.5-inch thick) ribeye steaks
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic butter:
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt

Instructions

1. Preheat your sous vide water bath to 130°F for medium-rare doneness.
2. Season the steaks with salt and pepper, then place them in a vacuum-seal bag with olive oil. Seal the bag using a vacuum sealer.
3. Submerge the sealed bag in the preheated water bath and cook for 1 to 2 hours for optimal tenderness.
4. While the steak cooks, combine softened butter, minced garlic, chopped parsley, and salt in a small bowl to make the garlic butter. Set aside.
5. After cooking, remove the steak from the bag and pat it dry with paper towels to ensure a good sear.
6. Heat a cast-iron skillet over high heat until smoking hot, then sear the steak for 1 minute per side for a crispy crust.
7. Immediately top the steak with a dollop of garlic butter, allowing it to melt over the warm meat.
8. Let the steak rest for 5 minutes before slicing to retain its juices.

The sous vide method yields a steak with an unparalleled texture—silky and tender throughout, with a flavorful crust that contrasts beautifully. The garlic butter adds a creamy, aromatic finish that elevates the dish, making it perfect for a special occasion or a luxurious weeknight dinner. Serve alongside roasted vegetables or a crisp salad for a complete meal.

Sous Vide Salmon with Dill Sauce

Velvety and perfectly tender, sous vide salmon emerges as a culinary masterpiece when paired with a vibrant dill sauce, offering a harmonious blend of flavors that elevate this simple fish to gourmet status.

Ingredients

• For the salmon:
  • 2 salmon fillets (6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the dill sauce:
  • 1/2 cup sour cream
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

1. Preheat the sous vide water bath to 120°F using an immersion circulator.
2. Season the salmon fillets with olive oil, salt, and black pepper, ensuring even coverage.
3. Place the seasoned salmon fillets in a single layer in a vacuum-seal bag and seal using a vacuum sealer.
4. Submerge the sealed bag in the preheated water bath and cook for 45 minutes for medium-rare doneness.
5. While the salmon cooks, prepare the dill sauce by combining sour cream, fresh dill, lemon juice, garlic powder, and salt in a small bowl; mix until smooth.
6. After cooking, carefully remove the salmon from the bag and pat dry with paper towels to ensure a crisp exterior when searing.
7. Heat a non-stick skillet over medium-high heat and sear the salmon fillets for 1 minute on each side to develop a golden crust.
8. Serve the salmon immediately, topped with the dill sauce.

Creamy and aromatic, the dill sauce complements the buttery texture of the salmon, while a quick sear adds a delightful contrast. For an elegant presentation, garnish with additional dill sprigs and serve alongside roasted asparagus or a crisp salad.

Sous Vide Chicken Breast with Herbs

Just when you thought chicken breast couldn’t get any more succulent, along comes the sous vide method to prove you wrong. This Sous Vide Chicken Breast with Herbs is a game-changer, offering unparalleled juiciness and flavor infused with aromatic herbs.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
• For finishing:
  • 1 tbsp butter
  • 1 clove garlic, minced

Instructions

1. Preheat your sous vide water bath to 145°F (63°C).
2. Season the chicken breasts with salt and pepper, then place each in a separate vacuum-sealable bag.
3. Add a sprig of thyme and rosemary to each bag, then drizzle with olive oil.
4. Vacuum seal the bags, ensuring the chicken is in a single layer for even cooking.
5. Submerge the bags in the preheated water bath and cook for 1 hour and 30 minutes.
6. Remove the chicken from the bags, pat dry with paper towels, and discard the herbs.
7. Heat butter in a skillet over medium-high heat until foaming, then add the minced garlic.
8. Sear the chicken breasts for 1-2 minutes per side until golden brown.
9. Let the chicken rest for 5 minutes before slicing to retain its juices.

Zesty and aromatic, this chicken breast is tender to the bite, with the herbs lending a subtle earthiness. Serve it sliced over a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Sous Vide Pork Chops with Apple Compote

Beyond the ordinary, these Sous Vide Pork Chops with Apple Compote elevate a classic pairing to new heights, blending the succulence of perfectly cooked pork with the sweet-tart complexity of homemade apple compote.

Ingredients

• For the Pork Chops:
  • 2 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
• For the Apple Compote:
  • 2 large apples, peeled, cored, and diced
  • 1/4 cup brown sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 cup water

Instructions

1. Preheat your sous vide water bath to 140°F.
2. Season the pork chops with salt, pepper, minced garlic, and thyme leaves, then place them in a vacuum-seal bag with olive oil. Seal the bag using a vacuum sealer.
3. Submerge the sealed pork chops in the preheated water bath and cook for 1 hour and 30 minutes.
4. While the pork cooks, prepare the apple compote by combining diced apples, brown sugar, lemon juice, cinnamon, and water in a saucepan over medium heat.
5. Cook the apple mixture, stirring occasionally, until the apples are soft and the liquid has thickened into a syrup, about 15 minutes.
6. After the pork chops have cooked, remove them from the bag and pat dry with paper towels.
7. Heat a skillet over high heat and sear the pork chops for 1 minute on each side to develop a golden crust.
8. Serve the pork chops immediately, topped with the warm apple compote.

Unparalleled in tenderness, the sous vide method ensures each bite of pork is juicy and flavorful, perfectly complemented by the velvety apple compote. For an elegant presentation, slice the pork chops against the grain and fan them on the plate before spooning over the compote.

Sous Vide Duck Confit

Heirloom techniques meet modern precision in this Sous Vide Duck Confit, a dish that transforms humble duck legs into a succulent, fall-off-the-bone masterpiece. Harmonizing the rich, deep flavors of the duck with the subtle infusion of herbs and spices, this recipe promises a gourmet experience that’s surprisingly approachable.

Ingredients

• For the duck confit:
• 4 duck legs
• 1/4 cup kosher salt
• 2 tbsp black peppercorns
• 4 sprigs fresh thyme
• 2 bay leaves
• 4 cups duck fat

Instructions

1. In a large bowl, combine the duck legs, kosher salt, black peppercorns, fresh thyme, and bay leaves. Ensure the duck legs are fully coated with the salt and spices. Cover and refrigerate for 24 hours to cure.
2. After curing, rinse the duck legs under cold water to remove excess salt and pat them dry with paper towels.
3. Preheat your sous vide water bath to 165°F (74°C).
4. Place the duck legs in a vacuum-seal bag along with the duck fat, ensuring the legs are fully submerged. Seal the bag using a vacuum sealer.
5. Submerge the sealed bag in the preheated water bath and cook for 24 hours.
6. Once cooked, remove the duck legs from the bag and pat them dry. For a crispy skin, heat a skillet over medium-high heat and sear the duck legs skin-side down for 2-3 minutes until golden and crisp.
7. Serve the duck confit immediately, garnished with fresh thyme if desired.

Rich and tender, the duck confit boasts a melt-in-your-mouth texture with a perfectly crisp skin. Pair it with a simple arugula salad or roasted root vegetables for a dish that’s as elegant as it is satisfying.

Sous Vide Lamb Chops with Mint Jelly

Brimming with sophistication, Sous Vide Lamb Chops with Mint Jelly is a dish that marries the tender, precise cooking of sous vide with the bright, refreshing notes of homemade mint jelly, offering a dining experience that’s both luxurious and comforting.

Ingredients

• For the lamb chops:
  • 4 lamb chops, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
• For the mint jelly:
  • 1 cup fresh mint leaves, finely chopped
  • 1/2 cup apple cider vinegar
  • 1 cup sugar
  • 1/2 cup water

Instructions

1. Preheat your sous vide water bath to 134°F (56.5°C).
2. Season the lamb chops with salt, pepper, and minced garlic, then place them in a vacuum-sealable bag with olive oil. Seal the bag using a vacuum sealer.
3. Submerge the sealed bag in the preheated water bath and cook for 2 hours for medium-rare doneness.
4. While the lamb cooks, prepare the mint jelly by combining mint leaves, apple cider vinegar, sugar, and water in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 10 minutes until slightly thickened. Strain and let cool.
5. After sous vide cooking, remove the lamb chops from the bag and pat them dry with paper towels to ensure a good sear.
6. Heat a skillet over high heat and sear the lamb chops for 1 minute on each side until a golden crust forms.
7. Serve the lamb chops immediately with a dollop of mint jelly on the side.

With its perfectly tender interior and a caramelized exterior, these lamb chops are a testament to the precision of sous vide cooking. The mint jelly adds a vibrant contrast, making each bite a harmonious blend of flavors. Consider serving alongside roasted vegetables or a light salad for a complete meal.

Sous Vide Turkey Breast with Cranberry Sauce

Keen to elevate your holiday table with a dish that marries simplicity with sophistication? This sous vide turkey breast, paired with a vibrant cranberry sauce, promises a succulent centerpiece that’s as effortless as it is impressive.

Ingredients

• For the turkey breast:
  • 1 boneless, skinless turkey breast (about 2 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 sprigs fresh thyme
• For the cranberry sauce:
  • 1 cup fresh cranberries
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tsp orange zest

Instructions

1. Preheat your sous vide water bath to 145°F (62.8°C).
2. Season the turkey breast with salt and pepper, then place it in a vacuum-sealable bag with olive oil and thyme sprigs. Seal the bag using a vacuum sealer.
3. Submerge the sealed bag in the preheated water bath and cook for 2 hours, ensuring the turkey is fully immersed.
4. While the turkey cooks, combine cranberries, sugar, water, and orange zest in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
5. Remove the turkey from the bag and pat dry with paper towels. For a golden exterior, quickly sear the turkey in a hot skillet for 1-2 minutes per side.
6. Let the turkey rest for 5 minutes before slicing against the grain to ensure tenderness.

Heirloom-quality and heartwarmingly delicious, this turkey breast emerges from the sous vide with unparalleled juiciness, while the cranberry sauce adds a tart contrast. Serve atop a bed of wild rice or alongside roasted autumn vegetables for a meal that celebrates the season’s bounty.

Sous Vide Beef Tenderloin with Red Wine Reduction

Savory and succulent, this Sous Vide Beef Tenderloin with Red Wine Reduction is a masterpiece of culinary precision, offering a melt-in-your-mouth texture that’s perfectly complemented by a rich, velvety sauce. Ideal for special occasions, it promises to elevate your dining experience with its sophisticated flavors and impeccable presentation.

Ingredients

• For the Beef Tenderloin:
  • 2 lbs beef tenderloin, trimmed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
• For the Red Wine Reduction:
  • 1 cup dry red wine
  • 1/2 cup beef stock
  • 1 shallot, finely chopped
  • 2 tbsp unsalted butter
  • 1 tsp sugar
  • Salt and pepper to taste

Instructions

1. Preheat your sous vide water bath to 135°F for medium-rare doneness.
2. Season the beef tenderloin with salt, pepper, minced garlic, and chopped rosemary, then place it in a vacuum-seal bag with olive oil. Seal the bag using a vacuum sealer.
3. Submerge the sealed bag in the preheated water bath and cook for 2 hours, ensuring the meat is fully immersed.
4. While the beef cooks, prepare the red wine reduction by sautéing the shallot in a saucepan over medium heat until translucent, about 3 minutes.
5. Add the red wine, beef stock, and sugar to the saucepan, bringing the mixture to a simmer. Reduce by half, approximately 15 minutes, then whisk in butter until the sauce is glossy. Season with salt and pepper.
6. Once the beef is cooked, remove it from the bag and pat dry with paper towels. Sear in a hot skillet for 1 minute per side to develop a golden crust.
7. Let the beef rest for 5 minutes before slicing against the grain. Serve with the red wine reduction drizzled over the top.

Delight in the tender, buttery texture of the beef, enhanced by the deep, aromatic flavors of the red wine reduction. For an elegant touch, garnish with fresh rosemary sprigs and serve alongside roasted root vegetables or a creamy potato puree.

Sous Vide Lobster Tails with Lemon Butter

Just imagine the delicate, buttery texture of lobster, perfectly cooked to tender perfection, enhanced by the bright, citrusy notes of lemon butter. This sous vide method ensures every bite is infused with flavor, offering a restaurant-quality experience right in your kitchen.

Ingredients

• For the lobster tails: 4 lobster tails (6 oz each), 2 tbsp unsalted butter, 1 tsp salt, 1/2 tsp black pepper
• For the lemon butter sauce: 1/2 cup unsalted butter, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt

Instructions

1. Preheat your sous vide water bath to 140°F.
2. Season the lobster tails with salt and pepper, then place each in a separate vacuum-seal bag with 1/2 tbsp of butter.
3. Vacuum seal the bags, ensuring the lobster tails are in a single layer for even cooking.
4. Submerge the bags in the water bath and cook for 30 minutes. Tip: Use a clip to keep the bags fully submerged.
5. While the lobster cooks, melt 1/2 cup butter in a small saucepan over low heat. Stir in lemon juice, zest, and salt until combined. Keep warm.
6. After cooking, remove the lobster tails from the bags and pat dry with paper towels. Tip: Save the butter from the bags to drizzle over the lobster before serving.
7. Heat a skillet over high heat and sear the lobster tails for 1 minute on each side for a golden crust.
8. Serve immediately with the lemon butter sauce. Tip: Garnish with additional lemon zest for an extra pop of color and flavor.

Heavenly tender and rich, these lobster tails are a testament to the precision of sous vide cooking. The lemon butter sauce adds a luxurious finish, making it perfect for a special occasion or a decadent weeknight dinner. Consider serving over a bed of creamy risotto or alongside crisp, roasted asparagus for a complete meal.

Sous Vide Scallops with Cauliflower Puree

Luxuriously tender and perfectly cooked, sous vide scallops paired with a silky cauliflower puree offer a dish that’s as visually stunning as it is delectable. This recipe elevates simple ingredients into a gourmet experience, showcasing the delicate sweetness of scallops against the creamy, nutty backdrop of cauliflower.

Ingredients

• For the scallops:
  • 8 large sea scallops, side muscle removed
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • Salt to taste
• For the cauliflower puree:
  • 1 medium head cauliflower, cut into florets
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Preheat your sous vide water bath to 120°F.
2. Season the scallops lightly with salt and place them in a single layer in a vacuum-seal bag with 2 tbsp of butter. Seal the bag using a vacuum sealer.
3. Submerge the bag in the preheated water bath and cook for 30 minutes. Tip: Ensure the scallops are fully submerged for even cooking.
4. While the scallops cook, prepare the cauliflower puree by steaming the florets until very tender, about 10 minutes.
5. Transfer the steamed cauliflower to a blender, add heavy cream and 2 tbsp of butter, then blend until smooth. Season with salt to taste. Tip: For an extra smooth puree, strain through a fine-mesh sieve.
6. After the scallops have cooked, remove them from the bag and pat dry thoroughly with paper towels.
7. Heat olive oil in a skillet over high heat until shimmering. Sear the scallops for 30 seconds on each side until golden brown. Tip: Do not overcrowd the skillet to ensure a proper sear.
8. Serve the scallops atop a generous spoonful of cauliflower puree.

Zesty and vibrant, this dish marries the buttery richness of scallops with the earthy simplicity of cauliflower puree. For an added touch of elegance, garnish with microgreens or a drizzle of truffle oil before serving.

Sous Vide Egg Bites with Cheese and Bacon

Luxuriously creamy and irresistibly rich, these Sous Vide Egg Bites with Cheese and Bacon are a testament to the magic of precise cooking. Perfect for a leisurely brunch or a sophisticated breakfast on the go, they blend the smoky depth of bacon with the velvety smoothness of eggs and cheese.

Ingredients

• For the egg mixture:
  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the filling:
  • 1/2 cup shredded cheddar cheese
  • 4 strips cooked bacon, chopped

Instructions

1. Preheat your sous vide water bath to 172°F (77.8°C) using an immersion circulator.
2. In a blender, combine the eggs, heavy cream, salt, and pepper. Blend on high speed for 20 seconds until the mixture is completely smooth and slightly frothy.
3. Divide the shredded cheddar cheese and chopped bacon evenly among 4 (4-ounce) mason jars, filling each about one-third full.
4. Pour the egg mixture over the cheese and bacon in each jar, leaving about 1/2 inch of space at the top to allow for expansion.
5. Secure the lids on the jars fingertip tight—just enough to seal but not so tight that air can’t escape—and place them in the preheated water bath.
6. Cook for 1 hour, ensuring the jars remain fully submerged. For best results, use a rack or weight to keep them upright.
7. After cooking, carefully remove the jars from the water bath. Let them cool for 2 minutes before opening to prevent steam burns.
8. Run a knife around the edge of each jar to loosen the egg bites, then invert onto a plate to serve.

Kaleidoscopic in flavor, these egg bites offer a harmonious blend of textures—creamy, cheesy, and slightly smoky. Serve them atop a slice of toasted artisan bread or alongside a crisp green salad for a complete meal that delights the senses.

Sous Vide Carrots with Honey Glaze

Just when you thought carrots couldn’t get any more delightful, along comes this sous vide method to elevate their natural sweetness, paired with a luscious honey glaze that’s nothing short of transformative.

Ingredients

• For the sous vide carrots:
  • 1 lb carrots, peeled and trimmed
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the honey glaze:
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your sous vide water bath to 183°F (84°C).
2. Season the carrots with salt and pepper, then place them in a sous vide bag with the butter. Seal the bag using the water displacement method.
3. Submerge the bag in the water bath and cook for 1 hour, ensuring the carrots are fully tender.
4. While the carrots cook, prepare the honey glaze by combining honey, lemon juice, and cinnamon in a small saucepan over medium heat. Stir until the mixture is smooth and slightly thickened, about 3 minutes. Remove from heat.
5. Once the carrots are cooked, remove them from the bag and pat dry with paper towels to ensure a good sear.
6. Heat a skillet over medium-high heat and sear the carrots for 1-2 minutes on each side until lightly caramelized.
7. Drizzle the honey glaze over the carrots, tossing gently to coat evenly.

Marvel at the carrots’ buttery tenderness, a perfect contrast to the sticky, sweet glaze with a hint of citrus and spice. Serve them atop a rustic wooden board for an elegant yet approachable side dish that steals the spotlight.

Sous Vide Asparagus with Hollandaise Sauce

On a crisp spring evening, nothing elevates a meal quite like the tender, buttery perfection of sous vide asparagus, crowned with a velvety hollandaise sauce that whispers of luxury and simplicity in equal measure.

Ingredients

• For the asparagus:
  • 1 bunch asparagus, trimmed
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
• For the hollandaise sauce:
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper

Instructions

1. Preheat your sous vide water bath to 185°F.
2. Season the asparagus with salt and place it in a vacuum-seal bag with the butter. Seal the bag using a vacuum sealer.
3. Submerge the sealed bag in the preheated water bath and cook for 15 minutes. Tip: For thicker asparagus, increase cooking time to 20 minutes.
4. While the asparagus cooks, begin the hollandaise sauce by whisking the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened and doubled in volume.
5. Place the bowl over a saucepan of barely simmering water, ensuring the bowl does not touch the water. Continue to whisk rapidly, slowly drizzling in the melted butter until the sauce is thickened and doubled in volume. Tip: Remove from heat immediately if the sauce begins to get too thick.
6. Season the hollandaise sauce with salt and cayenne pepper, then set aside in a warm place.
7. Once the asparagus is cooked, carefully remove it from the bag and pat dry with paper towels. Tip: For a golden finish, quickly sear the asparagus in a hot pan for 30 seconds per side.
8. Arrange the asparagus on a serving plate and drizzle generously with the hollandaise sauce.

The asparagus emerges from its sous vide bath with a crisp-tender bite, its natural sweetness heightened by the butter infusion. The hollandaise, rich and tangy, clings to each spear, offering a decadent contrast that’s as visually stunning as it is delicious. Serve alongside a perfectly poached egg for a brunch-worthy twist.

Sous Vide Potatoes with Rosemary

Captivating the essence of simplicity and sophistication, these Sous Vide Potatoes with Rosemary transform the humble spud into a tender, flavor-infused delicacy. Perfectly cooked at a precise temperature, each bite offers a buttery texture and aromatic herbaceous notes that elevate this side dish to gourmet status.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, sliced into 1/2-inch rounds
  • 4 tbsp unsalted butter, melted
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your sous vide water bath to 183°F (84°C).
2. In a large bowl, toss the potato slices with melted butter, rosemary, salt, and pepper until evenly coated.
3. Transfer the potatoes to a vacuum-seal bag in a single layer, ensuring minimal overlap for even cooking.
4. Seal the bag using a vacuum sealer, removing as much air as possible to ensure the potatoes are fully submerged during cooking.
5. Submerge the sealed bag in the preheated water bath and cook for 1 hour and 30 minutes, checking occasionally to ensure the bag remains fully submerged.
6. After cooking, carefully remove the bag from the water bath and transfer the potatoes to a serving dish, gently tossing to redistribute any remaining butter and herbs.
7. For a golden finish, briefly sear the potatoes in a hot skillet for 1-2 minutes per side before serving.

Yielded with a velvety interior and a hint of crispness from the skillet, these potatoes are a testament to the magic of sous vide cooking. Serve them alongside a roasted main or as the star of a vegetarian feast, where their rich flavor and elegant presentation shine.

Sous Vide Cheesecake with Berry Coulis

Mastering the art of dessert has never been more precise than with this Sous Vide Cheesecake, a velvety delight that promises perfection in every bite, complemented by a vibrant berry coulis that dances on the palate.

Ingredients

• For the cheesecake:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
• For the berry coulis:
  • 1 cup mixed berries (strawberries, raspberries, blueberries)
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice

Instructions

1. Preheat your sous vide water bath to 176°F (80°C).
2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. Tip: Ensure all ingredients are at room temperature to avoid lumps.
4. Mix in the vanilla extract and sour cream until fully incorporated.
5. Pour the cheesecake batter into a greased 7-inch springform pan, then cover tightly with aluminum foil.
6. Place the pan in the sous vide water bath and cook for 90 minutes. Tip: The water level should be high enough to cover the pan but not so high that it seeps in.
7. While the cheesecake cooks, prepare the berry coulis by combining the berries, sugar, and lemon juice in a small saucepan over medium heat.
8. Simmer the mixture for 10 minutes, stirring occasionally, until the berries break down and the sauce thickens. Tip: For a smoother coulis, strain the mixture through a fine-mesh sieve.
9. Remove the cheesecake from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours before serving.
10. Serve the cheesecake chilled, drizzled with the berry coulis.

With its silky texture and rich flavor, this sous vide cheesecake is a testament to the magic of precision cooking. The berry coulis adds a fresh, tangy contrast, making each slice a harmonious blend of sweetness and acidity. For an extra touch of elegance, garnish with fresh berries and a sprinkle of powdered sugar.

Sous Vide Creme Brulee with Vanilla Bean

Brimming with sophistication, our Sous Vide Creme Brulee with Vanilla Bean transforms the classic dessert into a silky, perfectly set masterpiece. Each spoonful promises a delicate vanilla aroma and a satisfying crackle of caramelized sugar.

Ingredients

• For the custard:
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 vanilla bean, split and seeds scraped
• For the topping:
  • 1/4 cup granulated sugar

Instructions

1. Preheat your sous vide water bath to 176°F (80°C).
2. In a medium bowl, whisk together the egg yolks and 1/2 cup sugar until pale and slightly thickened.
3. In a saucepan over medium heat, combine the heavy cream and vanilla bean seeds. Heat until just simmering, then remove from heat.
4. Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps and the vanilla bean pod.
6. Divide the custard evenly among four 8-ounce mason jars, leaving about 1/2 inch of space at the top.
7. Seal the jars finger-tight and place them in the preheated water bath. Cook for 1 hour.
8. After cooking, remove the jars from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to set.
9. Before serving, sprinkle 1 tablespoon of sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
10. Let the creme brulee sit for 5 minutes before serving to allow the sugar to harden.

With its luxuriously creamy texture and the perfect balance of sweet vanilla and bitter caramel, this Sous Vide Creme Brulee is a showstopper. Serve it with fresh berries or a drizzle of raspberry coulis for an extra touch of elegance.

Conclusion

Perfectly curated for every occasion, these 16 sous vide recipes promise to elevate your cooking game with ease and precision. Whether you’re a seasoned chef or a curious beginner, there’s something here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!