20 Flavorful Sous Vide Recipes Perfect for Any Occasion

Mastering the art of sous vide cooking has never been more exciting! Whether you’re planning a cozy weeknight dinner or an impressive weekend feast, these 20 flavorful recipes will transform your kitchen adventures. From perfectly juicy steaks to tender vegetables and decadent desserts, there’s something here for every occasion and skill level. Get ready to elevate your meals—let’s dive into these mouthwatering sous vide creations!

Sous Vide Garlic Butter Steak

Getting that perfect steakhouse-quality meal at home is easier than you think with this sous vide method. You’ll be amazed how simple it is to achieve that perfectly cooked, buttery-soft steak every single time. Let’s dive into making this restaurant-worthy garlic butter steak right in your own kitchen.

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 inches thick)
• 4 tablespoons high-quality unsalted butter
• 4 large garlic cloves, freshly minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon coarse kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon avocado oil (high smoke point)

Instructions

1. Set up your sous vide immersion circulator in a large pot of water and set the temperature to 130°F for medium-rare doneness.
2. Pat your steaks completely dry with paper towels to ensure a good sear later.
3. Season both sides of the steaks generously with coarse kosher salt and freshly cracked black pepper.
4. Place the seasoned steaks in a single layer in a vacuum-seal bag or zip-top bag.
5. Add 2 tablespoons of high-quality unsalted butter and 2 minced garlic cloves to the bag with the steaks.
6. Seal the bag using a vacuum sealer or the water displacement method, making sure no air remains inside.
7. Submerge the sealed bag in the preheated water bath for 2 hours, using clips to keep it fully immersed.
8. While the steaks cook, combine the remaining 2 tablespoons of butter, 2 minced garlic cloves, and finely chopped fresh rosemary in a small bowl to create your finishing butter.
9. After 2 hours, remove the steak bag from the water bath and transfer the steaks to a wire rack, reserving the bag juices.
10. Heat a cast-iron skillet over high heat until smoking hot, about 3-4 minutes.
11. Add 1 tablespoon of avocado oil to the hot skillet and swirl to coat the surface evenly.
12. Sear the steaks for 45 seconds per side, using tongs to press down gently for even contact.
13. Add the reserved bag juices to the skillet during the last 30 seconds of searing to create a flavorful pan sauce.
14. Immediately top the hot steaks with your prepared garlic-rosemary butter mixture.
15. Let the steaks rest for 5 minutes on a cutting board to allow juices to redistribute.

What you get is steak that’s perfectly pink from edge to edge with an incredible crust that crackles when you cut into it. The garlic butter melts into every bite, creating this rich, aromatic sauce that pairs beautifully with the beefy flavor. Try slicing it thin and serving over creamy mashed potatoes to catch all those amazing pan juices.

Sous Vide Herb-Crusted Salmon

Perfect for when you want something fancy but don’t want to spend hours in the kitchen, this sous vide herb-crusted salmon comes together with minimal effort. You’ll get perfectly cooked, buttery fish every single time, and that crispy herb topping takes it to the next level.

Ingredients

• 2 (6-ounce) skin-on salmon fillets
• 1 tablespoon rich extra virgin olive oil
• 1/2 cup fresh panko breadcrumbs
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon freshly chopped dill
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Set your sous vide water bath to 125°F for medium-rare salmon using an immersion circulator.
2. Pat the 2 (6-ounce) skin-on salmon fillets completely dry with paper towels to ensure a good sear later.
3. Season both sides of the salmon fillets with 1/4 teaspoon coarse kosher salt and 1/4 teaspoon freshly cracked black pepper.
4. Place the seasoned salmon fillets in a single layer in a vacuum-seal bag, then seal the bag using a vacuum sealer.
5. Submerge the sealed bag in the preheated 125°F water bath and cook for 45 minutes.
6. While the salmon cooks, combine 1/2 cup fresh panko breadcrumbs, 2 tablespoons finely chopped fresh parsley, 1 tablespoon freshly chopped dill, and 1 teaspoon finely grated lemon zest in a small bowl.
7. Heat 1 tablespoon rich extra virgin olive oil in a skillet over medium heat until shimmering, about 2 minutes.
8. Add the breadcrumb mixture to the hot skillet and toast, stirring constantly, until golden brown and fragrant, about 3-4 minutes.
9. Remove the salmon from the water bath and carefully open the bag, then transfer the fillets to a plate lined with paper towels to drain any excess moisture.
10. Heat a separate dry skillet over high heat until very hot, about 2 minutes.
11. Place the salmon fillets skin-side down in the hot dry skillet and sear for 30-45 seconds just to crisp the skin without moving them.
12. Press the toasted herb breadcrumb mixture firmly onto the top side of each salmon fillet to create a crust.
13. Serve immediately while the salmon is warm and the crust is crispy.

Expect melt-in-your-mouth tender salmon with a satisfying crunch from the herby topping. The delicate dill and bright lemon zest cut through the richness beautifully, making this perfect served over a simple arugula salad or with roasted asparagus on the side.

Sous Vide Honey Glazed Carrots

Getting perfectly tender carrots with that gorgeous honey glaze is easier than you think. You just need your sous vide machine and a few simple ingredients to create this stunning side dish. Trust me, once you try these carrots, you’ll want to make them for every special dinner.

Ingredients

– 1 pound fresh rainbow carrots, scrubbed and trimmed
– 2 tablespoons pure wildflower honey
– 1 tablespoon rich unsalted butter
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon fresh chopped parsley

Instructions

1. Set your sous vide water bath to 185°F using an immersion circulator.
2. Place the scrubbed rainbow carrots in a single layer inside a vacuum-seal bag.
3. Drizzle the pure wildflower honey over the carrots in the bag.
4. Add the rich unsalted butter to the bag with the carrots and honey.
5. Season the carrots with coarse sea salt and freshly cracked black pepper.
6. Vacuum seal the bag, ensuring all air is removed for even cooking.
7. Submerge the sealed bag in the 185°F water bath for 1 hour.
8. Carefully remove the bag from the water bath after 1 hour of cooking.
9. Open the bag and transfer the carrots to a serving platter using tongs.
10. Pour the remaining honey-butter sauce from the bag over the carrots.
11. Garnish the glazed carrots with fresh chopped parsley before serving.

These carrots come out incredibly tender yet still hold their shape beautifully. The honey glaze creates a sweet, glossy coating that pairs perfectly with the natural earthiness of the carrots. Try serving them alongside roasted chicken or as part of your holiday spread—they’ll definitely steal the show.

Sous Vide Lemon Garlic Chicken

Just when you think chicken can’t get any juicier, along comes this sous vide method that’ll blow your mind. Imagine perfectly cooked lemon garlic chicken every single time—no more dry breast meat or guessing games. You’re about to become the hero of weeknight dinners with this foolproof technique.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest

Instructions

1. Fill your sous vide water bath and set the temperature to 150°F using an immersion circulator.
2. Pat the chicken breasts completely dry with paper towels to ensure proper searing later.
3. Rub each chicken breast with 1 tablespoon of olive oil, making sure to coat all surfaces evenly.
4. Season both sides of each chicken breast with kosher salt and freshly cracked black pepper.
5. Place the seasoned chicken breasts in a single layer inside a vacuum-seal bag.
6. Add minced garlic and freshly squeezed lemon juice to the bag with the chicken.
7. Vacuum seal the bag tightly, ensuring all air is removed to maximize heat transfer.
8. Submerge the sealed bag in the 150°F water bath for 1 hour and 30 minutes.
9. While chicken cooks, prepare an ice bath in a large bowl for quick cooling if not serving immediately.
10. Remove the chicken from the water bath and carefully open the vacuum-seal bag.
11. Pat the chicken completely dry with fresh paper towels—this step is crucial for getting a golden crust.
12. Heat the remaining 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat until shimmering.
13. Sear the chicken for 60 seconds per side until a golden-brown crust forms.
14. Transfer the chicken to a cutting board and let rest for 5 minutes to redistribute juices.
15. Sprinkle with chopped fresh parsley and lemon zest just before serving.
Outrageously tender chicken that practically melts in your mouth with bright lemon notes and savory garlic warmth. The sous vide method locks in incredible moisture while the quick sear adds that satisfying crispy exterior. Try slicing it over a bed of creamy polenta or tossing it into a fresh garden salad for a complete meal that’ll have everyone asking for seconds.

Sous Vide Maple Bourbon Pork Chops

Venture into fall flavors with these incredible pork chops that practically cook themselves. You’ll love how the sous vide method gives you perfectly tender meat every single time, while the maple bourbon glaze adds that cozy autumn warmth we all crave.

Ingredients

– 2 thick-cut bone-in pork chops (about 1-inch thick)
– 1/4 cup pure maple syrup
– 2 tablespoons quality bourbon
– 1 tablespoon rich soy sauce
– 1 tablespoon smooth Dijon mustard
– 2 cloves fresh garlic, minced
– 1 teaspoon freshly grated ginger
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon unsalted butter
– 1 tablespoon chopped fresh parsley

Instructions

1. Set your sous vide water bath to 140°F using an immersion circulator.
2. Pat dry both thick-cut bone-in pork chops thoroughly with paper towels.
3. Season pork chops evenly on both sides with coarse kosher salt and freshly cracked black pepper.
4. Place seasoned pork chops in a single layer inside a vacuum-seal bag.
5. Whisk together pure maple syrup, quality bourbon, rich soy sauce, smooth Dijon mustard, minced fresh garlic, and freshly grated ginger in a small bowl.
6. Pour half of the maple bourbon mixture into the bag with the pork chops.
7. Vacuum seal the bag, ensuring all air is removed for optimal heat transfer.
8. Submerge the sealed bag in the 140°F water bath for 2 hours.
9. Heat a cast iron skillet over medium-high heat until smoking hot.
10. Remove pork chops from the bag and pat completely dry with paper towels.
11. Sear pork chops for 60 seconds per side until a golden-brown crust forms.
12. Transfer pork chops to a plate to rest.
13. Pour remaining maple bourbon mixture into the hot skillet.
14. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
15. Whisk in unsalted butter until the sauce becomes glossy and smooth.
16. Stir in chopped fresh parsley.
17. Spoon the warm glaze over the rested pork chops.
Enjoy how the sous vide cooking gives you pork that’s juicy from edge to edge, while the quick sear adds that satisfying crispy exterior. The maple bourbon glaze caramelizes into a sticky-sweet coating that balances perfectly with the savory pork. Try serving these over creamy mashed sweet potatoes or with roasted Brussels sprouts for the ultimate fall comfort meal.

Sous Vide Miso-Glazed Eggplant

Sometimes you just need a vegetable dish that feels fancy but is secretly simple. Sous vide miso-glazed eggplant delivers that perfect balance of silky texture and savory-sweet flavor you crave. It’s the kind of side that makes any meal feel special without requiring chef-level skills.

Ingredients

• 2 medium firm eggplants, sliced into 1-inch thick rounds
• 1/4 cup white miso paste
• 2 tbsp smooth rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp freshly grated ginger
• 1 garlic clove, finely minced
• 1 tbsp honey
• 1 tbsp neutral avocado oil
• 2 tbsp thinly sliced scallions
• 1 tsp toasted sesame seeds

Instructions

1. Set your sous vide water bath to 185°F using an immersion circulator.
2. Arrange the eggplant rounds in a single layer inside a vacuum-seal bag. Tip: Don’t overcrowd the bag—use two bags if needed for proper circulation.
3. Seal the bag using a vacuum sealer, ensuring all air is removed.
4. Place the sealed bag in the water bath and cook for 45 minutes.
5. While the eggplant cooks, whisk together white miso paste, rice vinegar, toasted sesame oil, freshly grated ginger, finely minced garlic, and honey in a small bowl until smooth.
6. After 45 minutes, carefully remove the bag from the water bath and transfer eggplant to a paper towel-lined plate to drain excess moisture.
7. Heat neutral avocado oil in a large skillet over medium-high heat until shimmering.
8. Add the cooked eggplant rounds in a single layer and sear for 2 minutes per side until golden brown. Tip: Don’t move them during searing—this ensures proper browning.
9. Reduce heat to low and brush the miso glaze generously over both sides of each eggplant round.
10. Cook for 1 additional minute per side until the glaze is caramelized and fragrant. Tip: Watch closely as the sugar in the glaze can burn quickly.
11. Transfer the glazed eggplant to a serving platter and immediately garnish with thinly sliced scallions and toasted sesame seeds.

Last but not least, that miso glaze creates this incredible sticky-sweet crust against the melt-in-your-mouth eggplant interior. Try serving it over steamed jasmine rice with a sprinkle of extra scallions, or layer it into grain bowls for a vegetarian main that actually satisfies.

Sous Vide Rosemary Garlic Potatoes

Forget those boring boiled potatoes—these sous vide rosemary garlic potatoes will completely change your spud game. They come out perfectly tender every single time, with flavors that soak deep into each creamy bite. You’ll wonder why you ever cooked potatoes any other way.

Ingredients

• 2 pounds small Yukon Gold potatoes, washed and halved
• 3 tablespoons rich extra virgin olive oil
• 4 fresh garlic cloves, thinly sliced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Set your sous vide immersion circulator to 185°F in a large water bath.
2. Combine the halved Yukon Gold potatoes, olive oil, sliced garlic, chopped rosemary, sea salt, and black pepper in a gallon-sized freezer bag.
3. Seal the bag using the water displacement method, making sure all air is removed for optimal heat transfer.
4. Submerge the sealed bag in the 185°F water bath for 90 minutes, occasionally checking that potatoes remain fully underwater.
5. Carefully remove the bag from the water bath after 90 minutes and open it over a bowl to catch any flavorful oil.
6. Heat a large cast iron skillet over medium-high heat until droplets of water sizzle immediately.
7. Pour the potatoes and all cooking liquids into the hot skillet, arranging them cut-side down in a single layer.
8. Sear the potatoes for 3-4 minutes without moving them, until golden brown crusts form on the cut sides.
9. Flip the potatoes and cook for another 2-3 minutes until lightly browned on the skin sides.
10. Transfer the finished potatoes to a serving dish, scraping all the crispy bits and infused oil from the skillet.

Here’s the magic: these potatoes achieve that impossible combination of creamy interior and crispy exterior that usually requires multiple cooking methods. The rosemary and garlic infuse every bite without any bitter burnt flavors. Try serving them alongside grilled steak or crumbling them over a breakfast hash for the ultimate upgrade.

Sous Vide Teriyaki Chicken Thighs

Maybe you’ve tried teriyaki chicken before, but sous vide takes it to a whole new level of tenderness. You’ll get perfectly juicy, flavorful chicken thighs every single time, with minimal effort. It’s a game-changer for weeknight dinners or meal prep.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup rich soy sauce
• 1/4 cup sweet mirin
• 2 tbsp fragrant toasted sesame oil
• 2 tbsp fresh ginger, finely grated
• 2 cloves fresh garlic, minced
• 2 tbsp smooth honey
• 1 tbsp cornstarch
• 2 tbsp cool water
• 1 tbsp vibrant toasted sesame seeds
• 2 thinly sliced green onions

Instructions

1. Set your sous vide water bath to 165°F using an immersion circulator.
2. Pat the boneless, skinless chicken thighs completely dry with paper towels.
3. Season the chicken thighs lightly on both sides with salt and pepper.
4. Place the chicken thighs in a single layer inside a vacuum-seal bag.
5. Whisk together the rich soy sauce, sweet mirin, fragrant toasted sesame oil, fresh ginger, minced fresh garlic, and smooth honey in a small bowl.
6. Pour half of the sauce mixture over the chicken thighs in the bag.
7. Vacuum-seal the bag, ensuring the chicken is in a single layer.
8. Submerge the sealed bag in the 165°F water bath for 2 hours.
9. Remove the bag from the water bath after 2 hours and carefully open it.
10. Transfer the cooked chicken thighs to a plate, reserving the bag juices.
11. Pour the reserved bag juices into a small saucepan.
12. Whisk the cornstarch and cool water together in a small bowl until smooth.
13. Bring the sauce in the saucepan to a simmer over medium heat.
14. Whisk in the cornstarch slurry and cook for 2 minutes until thickened.
15. Brush the thickened sauce over the chicken thighs.
16. Heat a cast-iron skillet over high heat until smoking hot.
17. Sear the sauced chicken thighs for 45 seconds per side until caramelized.
18. Sprinkle the vibrant toasted sesame seeds and thinly sliced green onions over the chicken.

Just imagine slicing into these tender thighs—they’re so juicy they practically melt. The glossy, sweet-savory glaze clings perfectly to each bite, with a subtle nuttiness from the sesame. Serve them over fluffy rice with steamed broccoli, or slice them up for next-level chicken bowls.

Sous Vide Vanilla Bean Crème Brûlée

Venture into the world of restaurant-quality desserts right in your own kitchen with this foolproof method. You’ll be amazed at how simple it is to achieve that signature creamy texture and perfectly caramelized top. This sous vide technique takes all the guesswork out of creating the ultimate crème brûlée.

Ingredients

– 2 cups of rich heavy cream
– 5 large farm-fresh egg yolks
– 1/2 cup of fine granulated sugar
– 1 whole plump vanilla bean
– Additional 1/4 cup of coarse sugar for topping

Instructions

1. Preheat your sous vide water bath to 176°F using an immersion circulator.
2. Split the vanilla bean lengthwise and scrape out the fragrant seeds using the back of your knife.
3. Combine the heavy cream and vanilla bean seeds in a medium saucepan over medium heat.
4. Heat the cream mixture until small bubbles form around the edges, about 180°F on a digital thermometer.
5. Whisk the egg yolks and granulated sugar together in a separate bowl until pale yellow and slightly thickened.
6. Slowly pour the warm cream into the egg mixture while continuously whisking to prevent curdling.
7. Strain the custard through a fine-mesh sieve into a large measuring cup to remove any cooked egg bits.
8. Divide the custard evenly among four 4-ounce ramekins, filling each about 3/4 full.
9. Carefully seal each ramekin with plastic wrap, ensuring it’s tight to prevent water from entering.
10. Gently place the sealed ramekins in the preheated water bath for 1 hour.
11. Remove the ramekins from the water bath and let them cool to room temperature for 30 minutes.
12. Chill the custards in the refrigerator for at least 4 hours or overnight until completely set.
13. Sprinkle a thin, even layer of coarse sugar over each chilled custard just before serving.
14. Use a kitchen torch to caramelize the sugar, moving the flame in circular motions until golden brown and bubbly.
15. Let the caramelized tops harden for 2 minutes before serving.

Just imagine cracking through that glass-like caramel crust to reveal the silkiest vanilla custard underneath. The contrast between the warm, brittle sugar and cool, creamy interior is pure dessert magic. Serve these beauties with fresh berries or a drizzle of espresso for an elegant twist that’ll impress any dinner guest.

Sous Vide Cajun Shrimp

Perfect for busy weeknights when you want something impressive but effortless. Picture this: plump, juicy shrimp infused with bold Cajun spices, cooked to absolute perfection without any guesswork. You’ll love how these turn out every single time.

Ingredients

• 1 pound fresh large shrimp, peeled and deveined
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon vibrant smoked paprika
• 2 teaspoons aromatic garlic powder
• 1 teaspoon earthy dried oregano
• 1 teaspoon zesty cayenne pepper
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Set your sous vide water bath to 140°F using an immersion circulator.
2. Pat the fresh large shrimp completely dry with paper towels to ensure proper seasoning adhesion.
3. In a medium bowl, combine the rich extra virgin olive oil, vibrant smoked paprika, aromatic garlic powder, earthy dried oregano, zesty cayenne pepper, coarse kosher salt, and freshly cracked black pepper.
4. Toss the dried shrimp in the spice mixture until evenly coated on all surfaces.
5. Place the seasoned shrimp in a single layer inside a vacuum-seal bag, arranging them so they don’t overlap.
6. Seal the bag using a vacuum sealer, removing all air to ensure even cooking contact.
7. Submerge the sealed bag in the 140°F water bath for exactly 30 minutes.
8. Carefully remove the bag from the water bath after the timer sounds.
9. Open the bag and transfer the cooked shrimp to a serving bowl using tongs.
10. Drizzle the fresh lemon juice over the warm shrimp and toss gently to coat.
11. Sprinkle the chopped fresh parsley over the shrimp as a final garnish.

Keep these beauties warm and watch how the tender, buttery texture melts in your mouth with each bite. The smoky paprika and cayenne create this incredible warmth that builds slowly, while the lemon brightens everything up beautifully. Try serving them over creamy grits or stuffing them into warm tortillas for an instant crowd-pleaser.

Sous Vide Coffee-Rubbed Ribeye

Venture into steak perfection with this sous vide coffee-rubbed ribeye that delivers restaurant-quality results right in your kitchen. You’ll love how the deep coffee notes complement the rich beef flavor, creating a crust that’s downright addictive. It’s surprisingly simple to master with your immersion circulator.

Ingredients

– 2 thick-cut ribeye steaks (about 1.5 inches each)
– 2 tablespoons freshly ground dark roast coffee beans
– 1 tablespoon coarse kosher salt
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 2 tablespoons high-smoke-point avocado oil
– 2 tablespoons unsalted butter
– 2 fresh rosemary sprigs
– 2 smashed garlic cloves

Instructions

1. Preheat your sous vide water bath to 130°F for medium-rare doneness.
2. Combine 2 tablespoons freshly ground dark roast coffee beans, 1 tablespoon coarse kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper in a small bowl.
3. Pat 2 thick-cut ribeye steaks completely dry with paper towels.
4. Rub the coffee spice mixture generously over all surfaces of both steaks.
5. Place each seasoned steak in a separate vacuum-seal bag.
6. Remove all air from the bags using your vacuum sealer.
7. Submerge the sealed steaks in the 130°F water bath for 2 hours.
8. Heat a cast-iron skillet over high heat until smoking hot.
9. Add 2 tablespoons high-smoke-point avocado oil to the hot skillet.
10. Remove steaks from bags and pat them completely dry again.
11. Sear each steak for 45 seconds per side until a dark crust forms.
12. Add 2 tablespoons unsalted butter, 2 fresh rosemary sprigs, and 2 smashed garlic cloves to the skillet.
13. Tilt the skillet and baste the steaks with the foaming butter for 30 seconds.
14. Transfer steaks to a cutting board and let rest for 5 minutes.
15. Slice against the grain and serve immediately.

Zesty coffee crust gives way to buttery-soft, perfectly pink interior that melts in your mouth. The subtle heat from cayenne builds slowly while smoked paprika adds depth to each bite. Try serving slices over creamy mashed potatoes to soak up every drop of that incredible pan sauce.

Sous Vide Coconut Curry Chicken

Unbelievably tender chicken in a creamy coconut curry sauce—this sous vide method makes it foolproof. You’ll get restaurant-quality results right in your kitchen, with flavors that meld together perfectly during the gentle cooking process. It’s the kind of meal that feels fancy but is actually super approachable.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp fragrant yellow curry powder
• 1 tbsp freshly grated ginger
• 3 cloves aromatic garlic, minced
• 1 tbsp rich fish sauce
• 1 tbsp sweet brown sugar
• 1 fresh lime, juiced
• 1 tbsp vibrant avocado oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup fresh cilantro leaves

Instructions

1. Set your sous vide water bath to 165°F using an immersion circulator.
2. Pat dry 1.5 lbs boneless, skinless chicken thighs with paper towels to ensure even seasoning.
3. Season the chicken thighs evenly with 1/2 tsp flaky sea salt and 1/4 tsp freshly cracked black pepper.
4. Place the seasoned chicken thighs in a single layer inside a vacuum-seal bag.
5. Add 2 tbsp fragrant yellow curry powder, 1 tbsp freshly grated ginger, and 3 cloves minced aromatic garlic to the bag with the chicken.
6. Seal the bag using a vacuum sealer, removing all air to ensure the chicken cooks evenly in the water bath.
7. Submerge the sealed bag in the 165°F water bath and cook for 2 hours.
8. While the chicken cooks, heat 1 tbsp vibrant avocado oil in a skillet over medium heat until shimmering.
9. Pour 1 can creamy coconut milk into the skillet and whisk in 1 tbsp rich fish sauce and 1 tbsp sweet brown sugar.
10. Simmer the sauce for 8-10 minutes until it thickens slightly and coats the back of a spoon.
11. Remove the chicken from the sous vide bath and carefully open the bag, reserving any cooking juices.
12. Pour the reserved cooking juices into the skillet with the coconut curry sauce and stir to combine.
13. Add the cooked chicken thighs to the skillet and simmer for 2 minutes to absorb the sauce flavors.
14. Squeeze the juice from 1 fresh lime directly over the chicken and sauce.
15. Garnish with 1/4 cup fresh cilantro leaves before serving.

Rich, velvety coconut curry clings to every bite of the incredibly moist chicken. The gentle sous vide cooking gives it that fall-apart tenderness you usually only get at fancy restaurants. Try serving it over jasmine rice to soak up all that amazing sauce, or stuff it into warm naan bread for a handheld feast.

Sous Vide Balsamic Glazed Brussels Sprouts

Finally, you’ve found a Brussels sprouts recipe that’s foolproof and packed with flavor. These sous vide balsamic glazed sprouts come out perfectly tender every time, with a sweet-tangy finish that’ll make you forget any bad sprout memories. Trust me, this method is a game-changer for veggie skeptics and lovers alike.

Ingredients

• 1 pound fresh Brussels sprouts, trimmed and halved
• 2 tablespoons rich extra virgin olive oil
• 3 tablespoons aged balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 cloves garlic, finely minced
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon cold unsalted butter

Instructions

1. Set your sous vide water bath to 185°F using an immersion circulator.
2. Place the trimmed and halved Brussels sprouts in a single layer inside a vacuum-seal bag.
3. Drizzle the olive oil over the sprouts in the bag.
4. Season the sprouts with coarse sea salt and freshly cracked black pepper.
5. Vacuum-seal the bag securely, ensuring all air is removed.
6. Submerge the sealed bag in the 185°F water bath for 45 minutes.
7. While the sprouts cook, combine aged balsamic vinegar, pure maple syrup, and finely minced garlic in a small saucepan.
8. Simmer the balsamic mixture over medium heat for 5 minutes, until it thickens slightly. Tip: Watch closely to prevent burning—the glaze should coat the back of a spoon.
9. Remove the sprouts from the water bath and carefully open the bag.
10. Pat the sprouts dry with paper towels to ensure they crisp up later. Tip: Drying is key for getting that perfect sear.
11. Heat a large skillet over medium-high heat until a drop of water sizzles on contact.
12. Add the sprouts to the hot skillet in a single layer, cut-side down.
13. Sear the sprouts for 2–3 minutes, until the cut sides develop a deep golden-brown crust.
14. Pour the reduced balsamic glaze over the sprouts in the skillet.
15. Add the cold unsalted butter to the skillet.
16. Toss everything together for 1 minute, until the butter melts and creates a glossy coating. Tip: The cold butter helps emulsify the glaze for a silky finish.

Melt-in-your-mouth tender centers meet crispy, caramelized edges in every bite. The sweet-tangy glaze clings beautifully to each sprout, making these irresistible straight from the pan. Try serving them over creamy polenta or alongside a juicy roast chicken for a show-stopping side.

Sous Vide Chocolate Lava Cake

Let’s be honest—sometimes you need a fancy dessert without the fuss. This sous vide chocolate lava cake delivers that perfect molten center every single time, and it’s way easier than you’d think. You’ll impress everyone with these little pots of chocolate heaven.

Ingredients

• 6 ounces high-quality dark chocolate, finely chopped
• ½ cup unsalted European-style butter, cut into small cubes
• 2 large farm-fresh eggs at room temperature
• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour, sifted
• ½ teaspoon pure vanilla extract
• Pinch of fine sea salt
• Butter for greasing ramekins
• Cocoa powder for dusting ramekins

Instructions

1. Fill your sous vide water bath and set the temperature to 167°F using an immersion circulator.
2. Grease four 6-ounce ramekins thoroughly with softened butter.
3. Dust the buttered ramekins with cocoa powder, tapping out any excess. Tip: This creates a non-stick surface and adds extra chocolate flavor.
4. Combine the finely chopped dark chocolate and cubed butter in a heatproof bowl.
5. Melt the chocolate-butter mixture over a double boiler, stirring constantly until completely smooth and glossy.
6. Remove the melted chocolate mixture from heat and let it cool for 5 minutes.
7. Whisk the room-temperature eggs and granulated sugar in a separate bowl for 2 minutes until pale and slightly thickened.
8. Pour the cooled chocolate mixture into the egg mixture, whisking continuously.
9. Add the sifted flour, vanilla extract, and sea salt to the batter.
10. Fold everything together gently until just combined—don’t overmix. Tip: Overmixing can make the cakes dense instead of light.
11. Divide the batter evenly among the prepared ramekins.
12. Seal each ramekin tightly with plastic wrap, pressing it directly onto the batter surface.
13. Carefully lower the sealed ramekins into the 167°F water bath.
14. Cook for 45 minutes—the cakes will be set around the edges but still jiggly in the center. Tip: This precise temperature and timing creates that signature molten core.
15. Remove the ramekins from the water bath using tongs.
16. Let the cakes rest for 1 minute before carefully removing the plastic wrap.
17. Run a small knife around the edge of each ramekin to loosen the cakes.
18. Invert each cake onto a serving plate and serve immediately.

That first spoonful breaks through the delicate cake shell into the river of warm, liquid chocolate inside. The contrast between the rich, fudgy exterior and the velvety molten center is pure magic. Try serving these with a scoop of vanilla bean ice cream melting into the warm chocolate—it’s next-level dessert perfection.

Sous Vide Ginger Soy Salmon

Haven’t you been searching for that perfect salmon recipe that feels fancy but is actually foolproof? Sous vide ginger soy salmon delivers restaurant-quality results right in your own kitchen. You’ll love how the gentle cooking method keeps every bite incredibly moist and flavorful.

Ingredients

– 4 (6-ounce) skin-on salmon fillets
– 1/4 cup rich soy sauce
– 2 tablespoons freshly grated ginger root
– 2 tablespoons fragrant sesame oil
– 1 tablespoon sweet honey
– 2 minced garlic cloves
– 1 thinly sliced green onion
– 1 tablespoon toasted sesame seeds

Instructions

1. Set your sous vide water bath to 125°F using an immersion circulator.
2. Pat the salmon fillets completely dry with paper towels to ensure proper searing later.
3. Whisk together the soy sauce, grated ginger, sesame oil, honey, and minced garlic in a small bowl.
4. Place the salmon fillets in a single layer inside a vacuum-seal bag.
5. Pour the marinade mixture over the salmon in the bag.
6. Vacuum seal the bag, making sure the salmon lies flat without overlapping.
7. Submerge the sealed bag in the preheated water bath for 45 minutes.
8. Heat a cast-iron skillet over high heat for 2 minutes until smoking hot.
9. Remove the salmon from the bag, reserving the cooking liquid for sauce.
10. Pat the salmon skin completely dry again for maximum crispiness.
11. Place the salmon skin-side down in the hot skillet and press gently with a spatula for 30 seconds.
12. Sear for exactly 60 seconds until the skin is golden and crispy.
13. Flip the salmon and sear the other side for 30 seconds.
14. Transfer the salmon to a serving plate.
15. Pour the reserved cooking liquid into the hot skillet and cook for 1 minute until slightly thickened.
16. Drizzle the reduced sauce over the salmon.
17. Sprinkle with sliced green onions and toasted sesame seeds.

Unbelievably tender salmon flakes apart with just a fork, while the crispy skin provides the perfect textural contrast. The ginger-soy glaze caramelizes beautifully against the rich fish, creating layers of savory-sweet flavor that’ll have everyone asking for seconds. Try serving it over jasmine rice to soak up every last drop of that incredible sauce.

Sous Vide Herb-Infused Olive Oil

Tired of bland olive oil that just sits in your pantry? This sous vide method transforms ordinary olive oil into something magical with fresh herb infusion. You’ll get restaurant-quality infused oil with minimal effort and maximum flavor payoff.

Ingredients

– 2 cups high-quality extra virgin olive oil
– 1/2 cup fresh rosemary sprigs with fragrant needles
– 1/2 cup fresh thyme sprigs with aromatic leaves
– 3 fresh garlic cloves, peeled and lightly smashed
– 1 teaspoon coarse sea salt with large crystals
– 1/2 teaspoon cracked black peppercorns

Instructions

1. Set your sous vide immersion circulator to 130°F in a large water bath.
2. Combine 2 cups high-quality extra virgin olive oil, 1/2 cup fresh rosemary sprigs, 1/2 cup fresh thyme sprigs, 3 fresh garlic cloves, 1 teaspoon coarse sea salt, and 1/2 teaspoon cracked black peppercorns in a quart-sized zip-top bag.
3. Remove all air from the bag using the water displacement method by slowly lowering it into the water bath until only the seal remains above water.
4. Clip the sealed bag to the side of your water bath, ensuring it’s fully submerged.
5. Cook the oil mixture at 130°F for exactly 2 hours to gently extract the herb flavors without burning.
6. Prepare a fine-mesh strainer lined with cheesecloth over a clean glass jar or bottle.
7. Carefully remove the bag from the water bath using tongs.
8. Pour the hot infused oil through the cheesecloth-lined strainer to remove all herb particles.
9. Discard the strained herbs and garlic, pressing gently to extract all flavorful oil.
10. Let the strained oil cool completely to room temperature, about 1 hour.
11. Seal the jar or bottle tightly with a lid.
12. Store the infused oil in a cool, dark place for up to 2 weeks.

Now you’ve got this beautifully aromatic olive oil that carries the essence of rosemary and thyme in every drop. Nothing beats drizzling it over crusty bread or using it to roast vegetables – the herb flavors really shine through without being overpowering.

Sous Vide Peach Compote

Zesty summer peaches become something magical when you give them the sous vide treatment. This peach compote transforms ordinary fruit into a silky, intensely flavored topping that’ll make your breakfasts and desserts unforgettable. You’ll wonder how you ever lived without this versatile condiment in your fridge.

Ingredients

– 4 large ripe peaches, peeled and sliced into ½-inch wedges
– ½ cup granulated sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– Pinch of fine sea salt

Instructions

1. Fill your sous vide water bath and set the temperature to 185°F using an immersion circulator.
2. Combine the sliced ripe peaches, granulated sugar, fresh lemon juice, pure vanilla extract, ground cinnamon, freshly grated nutmeg, and fine sea salt in a gallon-sized freezer bag.
3. Seal the bag using the water displacement method, making sure to remove all air bubbles before the final seal.
4. Submerge the sealed bag in the preheated water bath for 1 hour and 30 minutes.
5. Check that the bag remains fully submerged throughout cooking, using sous vide weights if needed to prevent floating.
6. After cooking, carefully remove the bag from the water bath using tongs.
7. Transfer the cooked peach mixture to a medium bowl and let it cool for 15 minutes at room temperature.
8. Use a potato masher to gently crush the peaches to your desired consistency, leaving some chunks for texture.
9. For a thicker compote, transfer the mixture to a saucepan and simmer over medium heat for 5-7 minutes until it reaches your preferred thickness. The compote develops the most incredible velvety texture that melts on your tongue, with the cinnamon and nutmeg adding warm spice notes to the sweet peach flavor. Try it swirled into Greek yogurt, spooned over vanilla ice cream, or as a surprising topping for grilled pork chops.

Sous Vide Smoky BBQ Ribs

Kick back and get ready for the most tender, smoky ribs you’ve ever made right in your own kitchen. You’ll love how these sous vide ribs turn out perfectly every single time, with that incredible fall-off-the-bone texture we all crave. This method takes the guesswork out of barbecue and delivers restaurant-quality results with minimal effort.

Ingredients

• 2 racks of meaty pork ribs
• 1/4 cup of dark brown sugar
• 2 tbsp of smoked paprika
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 2 tsp of coarse kosher salt
• 1 tsp of freshly ground black pepper
• 1/2 tsp of cayenne pepper
• 1 cup of your favorite smoky barbecue sauce

Instructions

1. Remove the thin membrane from the bone side of each rack of ribs by sliding a butter knife under it and pulling it off with a paper towel for better grip.
2. Combine the dark brown sugar, smoked paprika, garlic powder, onion powder, coarse kosher salt, freshly ground black pepper, and cayenne pepper in a small bowl.
3. Rub the spice mixture evenly over both sides of the meaty pork ribs, pressing gently to help it adhere.
4. Place each seasoned rack of ribs in a separate vacuum-seal bag, arranging them in a single layer.
5. Seal the bags using a vacuum sealer, removing as much air as possible to ensure even cooking.
6. Fill your sous vide water bath and set the temperature to 165°F using an immersion circulator.
7. Submerge the sealed bags in the preheated water bath, making sure they’re fully immersed and not touching each other.
8. Cook the ribs for 24 hours at 165°F, checking periodically to ensure the water level remains adequate.
9. Remove the bags from the water bath after 24 hours and carefully open them, reserving any accumulated juices.
10. Preheat your broiler to high or prepare a grill set to medium-high heat (about 400°F).
11. Brush both sides of the ribs generously with your favorite smoky barbecue sauce using a pastry brush.
12. Place the sauced ribs on a broiler pan or grill grates, bone-side down.
13. Broil or grill for 3-5 minutes until the barbecue sauce becomes sticky and caramelized with slight charring around the edges.
14. Flip the ribs and brush the other side with additional smoky barbecue sauce.
15. Broil or grill for another 2-3 minutes until the second side is nicely glazed and slightly charred.
16. Remove the ribs from the heat and let them rest for 5 minutes before slicing between the bones.

Absolutely incredible how the meat pulls cleanly from the bone with just a gentle tug, revealing that beautiful pink smoke ring throughout. The combination of the tender, juicy interior and that sticky, caramelized barbecue crust creates the perfect textural contrast. Serve these beauties with classic coleslaw and cornbread for the ultimate backyard feast, or slice them up for epic rib sandwiches that’ll have everyone asking for your secret.

Sous Vide Truffle Butter Mushrooms

Oh my goodness, have you ever wanted restaurant-quality mushrooms that melt in your mouth? Sous vide cooking gives you that perfect texture every single time. These truffle butter mushrooms are about to become your new favorite side dish.

Ingredients

• 1 pound fresh cremini mushrooms, cleaned and halved
• 4 tablespoons high-quality unsalted butter
• 2 teaspoons aromatic black truffle oil
• 2 cloves fresh garlic, minced
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Set your sous vide immersion circulator to 185°F in a large water bath.
2. Combine the halved cremini mushrooms, unsalted butter, black truffle oil, minced garlic, kosher salt, and black pepper in a gallon-sized zip-top bag.
3. Seal the bag using the water displacement method, making sure all air is removed before fully sealing. Tip: This prevents the bag from floating during cooking.
4. Place the sealed bag in the preheated water bath and cook for 1 hour exactly.
5. Remove the bag from the water bath and carefully open it over a bowl to catch any juices.
6. Transfer the mushrooms and all cooking liquid to a serving dish using a slotted spoon.
7. Sprinkle the freshly chopped parsley over the hot mushrooms. Tip: The residual heat will wilt the parsley perfectly without losing its fresh flavor.
8. Toss everything together gently to combine. Tip: Don’t discard the cooking liquid—it’s packed with flavor and makes a delicious sauce.

Just imagine biting into these mushrooms—they’re incredibly tender but still hold their shape beautifully. The earthy truffle flavor pairs perfectly with the rich butter sauce that coats every bite. Try serving them over creamy polenta or alongside a perfectly grilled steak for an impressive dinner that feels fancy but is surprisingly simple to make.

Sous Vide Vanilla Poached Pears

Oh my goodness, these sous vide vanilla poached pears are about to become your new favorite dessert. You get that perfect tender texture every single time, and the vanilla infusion makes your whole kitchen smell incredible. It’s fancy enough for company but easy enough for a Tuesday night treat.

Ingredients

– 4 firm but ripe Bartlett pears
– 1 cup granulated white sugar
– 2 cups filtered water
– 1 whole Madagascar vanilla bean
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon fine sea salt

Instructions

1. Preheat your sous vide water bath to 185°F using an immersion circulator.
2. Peel 4 firm but ripe Bartlett pears completely, keeping the stems intact for presentation.
3. Use a melon baller to carefully core each pear from the bottom, removing all seeds while maintaining the pear’s shape.
4. Split 1 whole Madagascar vanilla bean lengthwise with a sharp paring knife.
5. Scrape out the fragrant vanilla seeds using the back of your knife.
6. Combine 1 cup granulated white sugar, 2 cups filtered water, vanilla seeds, and the empty vanilla pod in a large saucepan.
7. Heat the syrup mixture over medium heat until the sugar completely dissolves, about 3-4 minutes.
8. Remove the saucepan from heat and stir in 1 tablespoon freshly squeezed lemon juice and 1/2 teaspoon fine sea salt.
9. Place the peeled pears in a single layer in a gallon-sized vacuum seal bag.
10. Pour the warm vanilla syrup over the pears in the bag, ensuring they’re fully submerged.
11. Vacuum seal the bag, making sure no air pockets remain around the pears.
12. Gently lower the sealed bag into the 185°F water bath.
13. Cook the pears for exactly 45 minutes until tender but still holding their shape.
14. Carefully remove the bag from the water bath using tongs.
15. Transfer the pears to serving plates using a slotted spoon.
16. Strain the cooking liquid through a fine-mesh sieve into a clean saucepan.
17. Simmer the strained liquid over medium-high heat until reduced to a thick, glossy syrup, about 8-10 minutes.
18. Drizzle the warm vanilla syrup over the poached pears just before serving.

Keep these beauties warm or serve them chilled—they’re fantastic either way. The pears turn out buttery soft with that delicate vanilla perfume running through every bite. Try them over vanilla ice cream or with a sprinkle of toasted almonds for some crunch.

Summary

Mastering sous vide cooking has never been easier with these 20 flavorful recipes perfect for any occasion. Whether you’re hosting a dinner party or preparing a weeknight meal, these dishes will impress every time. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow home cooks!