Sous vide cooking has become a popular method for home cooks and chefs alike. This technique uses a water bath to cook food at a precise temperature, resulting in perfectly cooked dishes every time.

With the right recipes, you can create restaurant-quality meals in your own kitchen.

Sous vide cooking can be used for a wide range of foods, from meats and vegetables to eggs and desserts. By sealing ingredients in a bag and cooking them in a temperature-controlled water bath, you can achieve consistent results and enhance flavors.

These 26 sous vide recipes will help you explore the possibilities of this cooking method and expand your culinary skills.

1. Sous Vide Steak Frites

Sous vide steak frites is a classic dish that combines perfectly cooked steak with crispy fries. To make it, start by seasoning your steak with salt and pepper.

Place the steak in a vacuum-sealed bag and cook it in a water bath at your desired temperature. The cooking time will depend on the steak’s thickness.

Once done, pat the steak dry and quickly sear it in a hot pan for 60-90 seconds per side. This creates a delicious crust.

While the steak rests, prepare your fries. You can make them from scratch or use frozen ones.

Serve the steak with the fries and a red wine shallot sauce for a restaurant-quality meal at home.

2. Sous Vide Chicken Breast with Lemon Butter

Sous vide chicken breast with lemon butter is a tasty and juicy dish. Start by seasoning your chicken with salt and pepper. Place it in a bag with lemon slices and butter.

Cook the chicken in a water bath at 148°F (64°C) for about 1-2 hours. This method ensures the meat stays moist and tender.

After cooking, take the chicken out and pat it dry. For extra flavor, quickly sear it in a hot pan for 60 seconds on each side. This step gives the chicken a nice golden-brown color.

Let the chicken rest for a few minutes before serving. The result is a perfectly cooked, lemony chicken breast that’s sure to impress.

3. Sous Vide Egg Bites

Sous vide egg bites are a tasty breakfast option you can make at home. To start, blend eggs, cream cheese, and grated cheese with salt and pepper.

Pour the mixture into small mason jars, leaving some space at the top. You can add extras like bacon, mushrooms, or spinach for more flavor.

Set your sous vide cooker to 170°F (77°C). Place the jars in the water bath and cook for about an hour.

Once done, let the jars cool slightly before opening. You’ll have creamy, perfectly cooked egg bites ready to enjoy.

These egg bites are great for meal prep. Make a batch on Sunday and have quick breakfasts all week long.

4. Sous Vide Pork Belly

Sous vide pork belly results in juicy, tender meat with crispy skin. Cook it at 165°F (74°C) for 8 hours in a water bath.

Season the pork belly with salt, pepper, and your favorite spices. Place it in a vacuum-sealed bag with soy sauce, mirin, and brown sugar for extra flavor.

After cooking, pat the pork dry and sear it in a hot skillet. Cook fat side down for 2-3 minutes until crispy. Flip and sear each side for one minute.

Let the pork belly rest for 5 minutes before serving. You can also finish it in a hot oven for 10 minutes to get extra crispy skin.

5. Sous Vide Salmon with Dill and Lemon

Sous vide salmon with dill and lemon creates a tender, flavorful dish. Set your sous vide machine to 122°F (50°C) for medium-rare salmon.

Brush the fillets with olive oil and season with salt and pepper. Place them in a vacuum-sealed bag with lemon slices and fresh dill sprigs.

Cook the salmon for about 45 minutes. After cooking, you can sear the skin in a hot pan for a crispy texture.

Serve your salmon with a lemon-dill sauce. Mix crème fraîche, lemon zest, lemon juice, and chopped dill. This refreshing sauce complements the rich salmon perfectly.

6. Sous Vide Carrots with Honey Glaze

Sous vide carrots with honey glaze are a sweet and tender side dish. To make them, set your sous vide cooker to 183°F (84°C).

Peel your carrots and place them in a vacuum-sealed bag. Add butter, honey, and a pinch of salt to the bag.

Cook the carrots for about 1 hour until they’re fully tender. After cooking, you can store them in the fridge if you’re not ready to serve.

When you’re ready to serve, empty the bag into a skillet. Cook the carrots, stirring gently, until they caramelize and the liquid turns into a glaze.

For extra flavor, try adding lemon juice and thyme to the bag before cooking. You can also finish the carrots on a hot pan or grill for added caramelization.

7. Sous Vide Garlic Herb Butter Asparagus

Sous vide asparagus is a simple and tasty side dish. Set your sous vide machine to 180°F (82°C). Wash and trim the woody ends off your asparagus spears.

Place the asparagus in a zip-top bag with butter, minced garlic, and your favorite herbs. Seal the bag, removing as much air as possible.

Cook the asparagus for 8-12 minutes, depending on thickness. Thinner spears need less time, while thicker ones need more.

When done, take the asparagus out of the bag. Drizzle with the garlic herb butter from the bag. Add a squeeze of lemon juice for extra flavor if you like.

8. Sous Vide Lamb Chops with Rosemary

Sous vide lamb chops with rosemary create a tender and flavorful meal. Set your sous vide machine to 135°F for medium-rare doneness.

Season the lamb chops with salt, pepper, garlic, and fresh rosemary. Place them in a vacuum-sealed bag with a splash of lemon juice and olive oil.

Cook the lamb chops in the water bath for about 1-2 hours. After cooking, remove them from the bag and pat dry.

Quickly sear the chops in a hot pan for a crispy exterior. This method ensures juicy, perfectly cooked lamb chops every time.

Serve your lamb chops immediately for the best flavor and texture. You’ll enjoy the rich taste of lamb enhanced by aromatic rosemary.

9. Sous Vide Teriyaki Chicken Thighs

Sous vide teriyaki chicken thighs are a tasty and simple dish. You’ll love how juicy and flavorful the meat turns out.

To make this dish, start by mixing soy sauce, sake, rice wine vinegar, and brown sugar. Add minced ginger for extra zing. Put the chicken thighs and marinade in a bag.

Cook the chicken sous vide at 165°F (74°C) for 1-4 hours. When done, take the thighs out and save the liquid. Thicken the liquid in a pan to make your sauce.

Cut the chicken into bite-sized pieces. Toss them in the thickened sauce. Serve over rice for a yummy meal.

10. Sous Vide BBQ Pulled Pork

Sous vide BBQ pulled pork is a game-changer for your next cookout. Start by seasoning a pork shoulder with a mix of salt, pepper, cumin, and paprika.

Place the seasoned pork in a vacuum-sealed bag with a drizzle of honey and liquid smoke. Cook it in a 165°F (74°C) water bath for 18-24 hours.

After cooking, pat the pork dry and finish it on a hot grill or under the broiler to create a crispy exterior. Shred the meat and serve it on buns with your favorite BBQ sauce.

This method ensures tender, juicy pulled pork every time. The long, low-temperature cook breaks down tough connective tissues, resulting in melt-in-your-mouth meat.

11. Sous Vide Poached Eggs

Sous vide poached eggs give you perfect results every time. Set your sous vide machine to 167°F (75°C). Gently place whole eggs in the water bath for 14 minutes.

After cooking, put the eggs in ice water for 5 minutes. Crack them open to reveal beautifully poached eggs with silky whites and runny yolks.

You can make these eggs up to 5 days ahead. Store them in the fridge in a sealed container. To reheat, place the egg in hot water for 12-15 minutes before serving.

This method lets you easily make poached eggs for a crowd. It’s great for busy mornings or when hosting brunch.

12. Sous Vide Chocolate Lava Cake

Sous vide chocolate lava cake offers a perfectly gooey center every time. Set your sous vide machine to 135°F for best results.

Mix flour, cocoa powder, baking powder, and salt in a bowl. In another bowl, cream butter and sugar, then add eggs and vanilla.

Combine wet and dry ingredients, then pour into ramekins. Vacuum seal or use the water displacement method with zip-top bags.

Cook in the water bath for 45 minutes. After cooking, remove from bags and bake at 400°F for 10 minutes to set the outside.

Serve immediately for a decadent dessert with a molten chocolate center and perfectly cooked edges.

13. Sous Vide Beef Short Ribs

Sous vide beef short ribs are a delicious and tender dish you can easily make at home. To start, season the ribs with salt and your favorite dry rub.

Place the seasoned ribs in a vacuum-sealed or ziplock bag. Set your sous vide machine to 152°F (66.7°C) and cook for 24 to 72 hours.

After cooking, remove the ribs and pat them dry. You can finish them by searing in a hot skillet for a few minutes on each side.

For extra flavor, save the cooking juices. Strain them through a cheesecloth and reduce by half in a saucepan to make a tasty sauce.

Serve your perfectly cooked short ribs with your favorite sides for a memorable meal.

14. Sous Vide Turkey Breast with Cranberry Sauce

Sous vide turkey breast is a great way to get juicy, tender meat. Set your sous vide cooker to 145°F (63°C). Season the turkey with salt and pepper, then seal it in a bag.

Cook the turkey for 2-4 hours, depending on its thickness. While it cooks, make a simple cranberry sauce on the stove.

When done, pat the turkey dry and sear it in a hot pan for crispy skin. Slice and serve with the cranberry sauce for a delicious meal.

15. Sous Vide Lobster Tails with Garlic Butter

Sous vide lobster tails are a luxurious treat you can easily make at home. Set your sous vide machine to 131°F (55°C) for perfectly cooked lobster.

Defrost frozen lobster tails in cold water for about 30 minutes. Cut the shell down the middle with kitchen shears, being careful not to tear the meat.

Place the lobster tails in a sealable bag with butter and garlic. Remove the air and submerge in the water bath for 45 minutes.

While the lobster cooks, prepare a garlic butter sauce. Melt butter in a small pan and add minced garlic, herbs, and lemon juice.

After cooking, remove the lobster from the bag and serve with the warm garlic butter sauce for dipping.

16. Sous Vide Duck Breast with Orange Glaze

Sous vide duck breast with orange glaze is a delicious and sophisticated dish you can make at home. Start by seasoning duck breasts with salt and pepper, then seal them in a bag.

Cook the duck in a sous vide bath at 135°F (57°C) for about 3.5 hours. This ensures tender, perfectly cooked meat.

While the duck cooks, prepare an orange glaze. Combine orange juice, zest, shallots, and other aromatics in a pan. Simmer until it thickens into a flavorful sauce.

After cooking, sear the duck skin in a hot skillet for a crispy finish. Slice and serve the duck with the orange glaze drizzled on top.

17. Sous Vide Potatoes with Rosemary

Sous vide potatoes with rosemary offer a tasty side dish for your meals. You’ll love the creamy inside and crispy outside of these flavorful spuds.

Start by washing baby Yukon Gold potatoes. Heat your sous vide water to 194°F (90°C). Place the potatoes in a bag with rosemary, garlic, and olive oil.

Cook the potatoes for about 1-2 hours. After cooking, you can sear them in a hot pan for extra crispiness. This method infuses the potatoes with rich herb flavors.

You can store cooked potatoes in the fridge for up to 5 days. Reheat and sear them when ready to serve. Try adding different herbs or spices to create your own flavor combos.

18. Sous Vide Corn on the Cob

Sous vide corn on the cob creates tender, juicy kernels bursting with flavor. You’ll love how easy it is to prepare this summer favorite.

Start by sealing corn ears in bags with butter and salt. Cook them at 183°F (84°C) for 30 minutes. This method infuses the corn with buttery goodness as it cooks.

For extra flavor, try adding herbs like rosemary to the bag. You can also brine the corn before cooking for even juicier results.

After cooking, give the corn a quick sear on the grill or under the broiler for some char. This adds a delicious smoky taste to complement the sweet, tender kernels.

19. Sous Vide Creme Brulee

Sous vide creme brulee is a foolproof way to make this elegant French dessert. You’ll get creamy, silky-smooth custard every time.

You only need 5 ingredients: heavy cream, egg yolks, sugar, vanilla, and extra sugar for the top.

No need to temper eggs or worry about overcooking.

Pour the mixture into mason jars and cook in a water bath at a precise temperature.

After chilling, sprinkle sugar on top and torch it for that classic crispy layer.

This method lets you make creme brulee ahead of time. It keeps well in the fridge for up to 2 weeks. You can even freeze it for 2-3 months.

20. Sous Vide BBQ Brisket

Sous vide BBQ brisket combines slow cooking and smoking for amazing flavor. Start by seasoning your brisket and letting it sit in the fridge overnight.

Vacuum seal the brisket and cook it sous vide at 155°F for 24-36 hours. This makes the meat tender while keeping it juicy.

After sous vide, pat the brisket dry and brush with BBQ sauce.

Finish it in a 300°F oven or on a smoker at 250°F for 1-3 hours to create a flavorful crust.

Let the brisket rest before slicing. You’ll get perfectly cooked, smoky brisket with a nice bark. Serve with extra BBQ sauce on the side.

21. Sous Vide Carnitas Tacos

Sous vide carnitas tacos are a tasty twist on a Mexican classic. You cook pork shoulder in a water bath at 185°F for 8-16 hours. This makes the meat tender and juicy.

Add spices like cumin, oregano, and salt to the bag with the pork. Don’t forget lime juice and orange juice for extra flavor.

After cooking, shred the pork and crisp it up.

Spread it on a baking sheet and broil for 5-10 minutes. You can also use a skillet on medium heat for about 10 minutes.

Serve your crispy carnitas in warm tortillas. Add toppings like cilantro and chopped onions. These tacos are perfect for a crowd-pleasing meal.

22. Sous Vide Tomato Basil Soup

Sous vide tomato basil soup takes a classic comfort food to new heights. You’ll love the rich flavors and velvety texture achieved through this cooking method.

Start by sealing ripe tomatoes, onions, fresh basil, and garlic in a bag. Add salt and pepper to taste. Place the bag in your sous vide water bath set to the right temperature.

After cooking, blend the ingredients until smooth.

For a creamier soup, you can add a touch of heavy cream or coconut milk.

Garnish your soup with a drizzle of olive oil, fresh basil leaves, or crunchy croutons. This comforting dish is perfect for any season and sure to impress your family and friends.

23. Sous Vide Cod with Tomatoes and Olives

Sous vide cod with tomatoes and olives is a tasty dish you can make at home. Start by setting your sous vide cooker to 132°F (55.6°C).

Season the cod with olive oil, garlic powder, paprika, salt, and pepper. Put the fish in a vacuum-sealed bag or use the water displacement method to remove air.

Cook the cod for 30-45 minutes, depending on its size. While it cooks, make a relish with tomatoes and olives.

When done, take the cod out and pat it dry.

Serve it with the tomato and olive relish on top. This dish combines tender fish with zesty Mediterranean flavors.

24. Sous Vide Sweet and Sour Chicken

Sous vide sweet and sour chicken brings a new level of tenderness to this classic dish. Start by cooking your chicken in the water bath at 145°F for 1-2 hours.

While the chicken cooks, prepare your sweet and sour sauce. Mix pineapple juice, vinegar, ketchup, and brown sugar for a tangy-sweet flavor.

About 15 minutes before the chicken is done, cook garlic and ginger in a skillet.

Add bell peppers and pineapple chunks for extra texture and flavor.

Once the chicken is ready, pat it dry and quickly sear it in the hot pan.

Pour your sauce over the chicken and vegetables. Serve hot with rice for a delicious meal.

25. Sous Vide Balsamic Glazed Brussels Sprouts

Sous vide Brussels sprouts with balsamic glaze offer a tasty and easy side dish. You’ll need fresh Brussels sprouts, olive oil, salt, pepper, garlic, and balsamic vinegar.

Start by trimming the ends of the sprouts and cutting them in half. Mix them with olive oil, salt, and pepper in a vacuum-sealed bag. Cook at 183°F (84°C) for 45 minutes.

After cooking, sear the sprouts in a hot skillet for a crispy exterior.

Drizzle with balsamic glaze and serve. This method ensures tender insides and crispy outsides.

You can customize the dish by adding bacon bits or Parmesan cheese. Experiment with different glazes like honey mustard for variety.

26. Sous Vide Apple Pie Filling

Sous vide apple pie filling gives you perfectly cooked apples with intense flavor. Peel and slice apples, then mix with sugar, spices, and a bit of cornstarch. Vacuum seal the mixture in a bag.

Cook the sealed apples in a water bath at 160°F (71°C) for about 1 hour. This gentle cooking method keeps the apples tender yet still with some texture.

After cooking, you can use the filling right away in a pie crust. Or chill it to use later. The sous vide method lets you prep the filling ahead of time.

You’ll get consistent results every time with sous vide. The apples stay intact but become soft and infused with flavor. Your pies will have the perfect filling texture.

Sealing Methods and Options

Vacuum sealers give the best results. They remove all air for even cooking.

If you don’t have one, try the water displacement method with zip-top bags. To do this, put food in the bag and slowly lower it into water. The pressure pushes air out.

Seal the bag just before it goes under. For delicate foods, use the butter pat trick. Put a pat of frozen butter in the bag corner. It acts as a weight to keep food submerged.

Double-bag items with bones to prevent punctures. Use high-quality, BPA-free bags made for sous vide.