18 Easy Sous Vide Recipes for Beginners Perfect

Hey there, home chefs! Ready to dive into the world of sous vide without breaking a sweat? Our roundup of 18 Easy Sous Vide Recipes for Beginners is your ticket to stress-free, restaurant-quality meals right in your kitchen. From juicy steaks to tender veggies, we’ve got something to make every meal a breeze. Keep scrolling to discover how simple and delicious sous vide cooking can be!

Perfect Sous Vide Steak

Alright, let’s dive into making that steak you’ve been dreaming about—tender, juicy, and cooked to perfection every time. Sous vide might sound fancy, but it’s surprisingly simple and foolproof.

Ingredients

• 1 (1.5-inch thick) ribeye steak
• 2 tbsp clarified butter
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 1 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Preheat your sous vide water bath to 130°F for medium-rare doneness.
2. Season the steak generously with coarse sea salt and freshly cracked black pepper on all sides.
3. Place the seasoned steak, minced garlic, and fresh rosemary sprig into a vacuum-seal bag. Add clarified butter to the bag.
4. Seal the bag using a vacuum sealer, ensuring all air is removed to allow the steak to cook evenly in the water bath.
5. Submerge the sealed bag in the preheated water bath and cook for 1 hour and 30 minutes for optimal tenderness.
6. After cooking, remove the steak from the bag and pat it dry thoroughly with paper towels to ensure a perfect sear.
7. Heat a cast-iron skillet over high heat until smoking hot, about 2 minutes.
8. Sear the steak for 45 seconds on each side, using tongs to press down gently for even contact with the skillet.
9. Let the steak rest for 5 minutes before slicing against the grain to serve.

Look at that—a steak with a buttery, melt-in-your-mouth interior and a crispy, golden crust. Pair it with a bold red wine or slice it over a fresh arugula salad for an unexpected twist.

Easy Sous Vide Chicken Breast

Hey, you know how chicken breast can turn out dry and bland? Well, sous vide is your secret weapon for juicy, flavorful results every time. Let’s dive into making the easiest, most foolproof chicken breast you’ve ever tasted.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 sprigs fresh thyme
• 1 clove garlic, smashed

Instructions

1. Preheat your sous vide water bath to 146°F (63°C).
2. Season the chicken breasts evenly with kosher salt and freshly ground black pepper.
3. Place the seasoned chicken breasts, extra-virgin olive oil, fresh thyme sprigs, and smashed garlic clove into a vacuum-seal bag. Seal the bag using a vacuum sealer, ensuring all air is removed.
4. Submerge the sealed bag in the preheated water bath, making sure the chicken is fully immersed. Cook for 1 hour and 30 minutes.
5. After cooking, remove the bag from the water bath. Carefully take the chicken out of the bag and pat it dry with paper towels.
6. Heat a skillet over medium-high heat. Add a small amount of olive oil, then sear the chicken breasts for 1-2 minutes per side, until golden brown.
7. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring maximum moisture.

Perfectly sous vide chicken breast is incredibly tender, with a melt-in-your-mouth texture. Try slicing it over a crisp salad or alongside roasted vegetables for a simple, elegant meal.

Sous Vide Salmon with Dill

Wow, have you ever tried sous vide salmon? It’s a game-changer. This method locks in moisture and flavor, making the salmon incredibly tender and perfectly cooked every time.

Ingredients

• 1 lb fresh salmon fillet, skin-on
• 2 tbsp clarified butter
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your sous vide water bath to 120°F.
2. Season the salmon fillet evenly with sea salt and freshly ground black pepper.
3. Place the seasoned salmon in a vacuum-sealable bag, add clarified butter and fresh dill, then seal the bag using a vacuum sealer.
4. Submerge the sealed bag in the preheated water bath and cook for 45 minutes.
5. While the salmon cooks, prepare a bowl of ice water for shocking the salmon after cooking.
6. After cooking, remove the bag from the water bath and immediately submerge it in the ice water for 1 minute to stop the cooking process.
7. Carefully remove the salmon from the bag and pat it dry with paper towels.
8. Heat a skillet over medium-high heat and sear the salmon skin-side down for 1 minute to crisp the skin.
9. Serve the salmon garnished with thinly sliced lemon and additional fresh dill if desired.

This sous vide salmon is buttery and flaky, with a hint of citrus and dill that brightens every bite. Try serving it over a bed of quinoa or alongside roasted asparagus for a complete meal.

Simple Sous Vide Pork Chops

Forget about dry, overcooked pork chops forever. With sous vide, you’re guaranteed juicy, perfectly cooked meat every single time.

Ingredients

• 2 bone-in pork chops, 1-inch thick
• 1 tbsp clarified butter
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 sprigs fresh thyme
• 1 clove garlic, crushed

Instructions

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the pork chops evenly with sea salt and black pepper.
3. Place the seasoned pork chops, clarified butter, thyme, and crushed garlic into a vacuum-seal bag. Seal the bag using a vacuum sealer, ensuring all air is removed.
4. Submerge the sealed bag in the preheated water bath and cook for 1 hour and 30 minutes. Tip: For thicker chops, increase the cooking time by 30 minutes per additional 1/2 inch of thickness.
5. After cooking, remove the bag from the water bath. Carefully take the pork chops out of the bag and pat them dry with paper towels. Tip: Drying the chops ensures a better sear.
6. Heat a cast-iron skillet over high heat until smoking. Sear the pork chops for 1 minute per side, or until a golden-brown crust forms. Tip: Avoid moving the chops while searing to achieve an even crust.
7. Remove the pork chops from the skillet and let them rest for 3 minutes before serving.

Perfectly sous vide pork chops boast a melt-in-your-mouth tenderness with a flavorful, crispy exterior. Serve them atop a creamy polenta or alongside a bright, acidic slaw to cut through the richness.

Sous Vide Eggs Benedict

Ready to elevate your brunch game? Sous vide eggs Benedict brings a foolproof twist to the classic, ensuring perfectly poached eggs every time. You’ll love how the silky yolk and tender whites pair with the rich hollandaise.

Ingredients

• 4 pasture-raised eggs
• 2 English muffins, split
• 4 slices Canadian bacon
• 1/2 cup clarified butter
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 cup white vinegar

Instructions

1. Preheat your sous vide water bath to 167°F.
2. Gently place the eggs in the water bath and cook for 13 minutes for a runny yolk or 15 minutes for a firmer yolk.
3. While the eggs cook, toast the English muffins until golden brown.
4. In a skillet over medium heat, warm the Canadian bacon until lightly browned, about 2 minutes per side.
5. For the hollandaise, whisk the egg yolks, lemon juice, cayenne, and salt in a heatproof bowl over a pot of simmering water until thickened, about 3 minutes.
6. Slowly drizzle in the clarified butter while whisking continuously until the sauce is smooth and doubled in volume.
7. Remove the eggs from the sous vide and crack them into a bowl of warm water to loosen the whites.
8. Assemble the Benedict by layering the toasted muffin halves, Canadian bacon, and a sous vide egg on each plate.
9. Drizzle with hollandaise sauce and serve immediately.

Tip: For an extra smooth hollandaise, strain the sauce through a fine mesh sieve. Tip: Keep the eggs warm in the sous vide water bath while you prepare the other components. Tip: Use fresh, high-quality eggs for the best texture and flavor.

This dish offers a luxurious texture with the eggs’ velvety yolk contrasting the crisp muffin. Try serving it with a sprinkle of smoked paprika for a smoky depth that complements the rich hollandaise.

Fluffy Sous Vide Scrambled Eggs

Kickstart your morning with these sous vide scrambled eggs that redefine fluffiness. You’ll love how effortless they are to make, yet they taste like you’ve put in hours of work.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp whole milk

Instructions

1. Preheat your sous vide water bath to 167°F (75°C).
2. In a medium bowl, combine the lightly beaten eggs, clarified butter, fine sea salt, freshly ground black pepper, and whole milk. Whisk until fully incorporated.
3. Pour the egg mixture into a sous vide bag. Seal the bag using the water displacement method, ensuring no air pockets remain.
4. Submerge the sealed bag in the preheated water bath. Cook for 30 minutes, agitating the bag gently every 10 minutes to ensure even cooking.
5. After cooking, carefully remove the bag from the water bath. Open the bag and pour the eggs into a warm serving bowl. Gently stir to fluff them up before serving.

Just imagine the creamy, cloud-like texture of these eggs melting in your mouth. Serve them on a slice of toasted artisan bread or alongside crispy bacon for a breakfast that feels gourmet.

Sous Vide Garlic Butter Shrimp

Hey, you’re going to love this Sous Vide Garlic Butter Shrimp. It’s a game-changer for weeknight dinners, offering restaurant-quality results with minimal effort.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your sous vide water bath to 140°F (60°C).
2. In a small bowl, combine the clarified butter, minced garlic, sea salt, and black pepper.
3. Place the shrimp in a single layer in a vacuum-sealable bag, then pour the garlic butter mixture over them.
4. Seal the bag using a vacuum sealer, ensuring all air is removed to allow for even cooking.
5. Submerge the bag in the preheated water bath and cook for 30 minutes.
6. While the shrimp cooks, prepare a serving dish by lightly warming it to keep the shrimp hot upon serving.
7. After cooking, carefully remove the shrimp from the bag and transfer them to the warmed serving dish.
8. Drizzle the shrimp with fresh lemon juice and sprinkle with chopped parsley for a bright, fresh flavor.

Wow, the texture of these shrimp is incredibly tender, with the garlic butter infusing every bite. Serve them over a bed of creamy polenta or alongside a crisp salad for a complete meal that’s sure to impress.

Tender Sous Vide Beef Brisket

Ready to dive into the world of sous vide? This tender beef brisket is a game-changer for your home cooking repertoire. You’ll love how effortless it is to achieve that perfect, melt-in-your-mouth texture every time.

Ingredients

• 1 (4-5 lb) beef brisket, trimmed
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup beef stock
• 2 tbsp clarified butter

Instructions

1. Preheat your sous vide water bath to 155°F.
2. Season the brisket evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
3. Vacuum seal the seasoned brisket with the beef stock and clarified butter in a sous vide bag, ensuring it’s fully submerged when placed in the water bath.
4. Cook in the sous vide bath for 36 hours, checking occasionally to ensure the water level remains adequate.
5. Remove the brisket from the bag, reserving the juices, and pat dry with paper towels.
6. Heat a cast-iron skillet over high heat and sear the brisket for 2 minutes per side until a deep crust forms.
7. Let the brisket rest for 10 minutes before slicing against the grain.

Velvety and rich, this brisket pairs beautifully with a sharp horseradish cream or nestled into a fluffy brioche bun for an unforgettable sandwich. The long cook time ensures every bite is infused with deep, smoky flavors.

Sous Vide Honey Glazed Carrots

Now, imagine turning simple carrots into a side dish that steals the show. Sous vide honey glazed carrots are your ticket to achieving just that, with minimal effort and maximum flavor.

Ingredients

• 1 lb fresh carrots, peeled and trimmed
• 2 tbsp clarified butter
• 2 tbsp raw honey
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 sprig fresh thyme

Instructions

1. Preheat your sous vide water bath to 183°F (84°C).
2. Place the peeled and trimmed carrots in a single layer inside a vacuum-seal bag.
3. Add the clarified butter, raw honey, sea salt, black pepper, and fresh thyme to the bag with the carrots.
4. Seal the bag using a vacuum sealer, ensuring all ingredients are evenly distributed around the carrots.
5. Submerge the sealed bag in the preheated water bath and cook for 1 hour.
6. After cooking, carefully remove the bag from the water bath and open it to release the carrots.
7. Transfer the carrots to a serving dish, spooning over any remaining glaze from the bag for extra flavor.
8. For a caramelized finish, quickly sear the carrots in a hot skillet for 1-2 minutes on each side before serving.

Just like that, you’ve got carrots that are tender yet firm, with a sweet and savory glaze that clings perfectly. Try serving them alongside a roast for a meal that feels gourmet without the fuss.

Sous Vide Mashed Potatoes

After a long day, there’s nothing quite like the comfort of creamy, dreamy mashed potatoes. And when you take the sous vide route, you’re guaranteed perfection every time—no lumps, no fuss, just smooth, buttery goodness.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 tsp kosher salt
• 1/2 tsp white pepper, freshly ground

Instructions

1. Preheat your sous vide water bath to 194°F.
2. Place the quartered potatoes in a vacuum-seal bag, ensuring they’re in a single layer for even cooking.
3. Seal the bag using a vacuum sealer, removing as much air as possible to ensure the potatoes cook evenly.
4. Submerge the bag in the preheated water bath and cook for 1 hour and 30 minutes, checking occasionally to ensure the bag remains fully submerged.
5. While the potatoes cook, warm the heavy cream and clarified butter in a small saucepan over low heat until just simmering, then remove from heat.
6. After cooking, carefully remove the bag from the water bath and transfer the potatoes to a large mixing bowl.
7. Using a potato ricer or masher, process the potatoes until smooth, then gradually incorporate the warm cream mixture, salt, and white pepper, mixing until fully combined and creamy.
8. For an extra smooth texture, pass the mashed potatoes through a fine-mesh sieve before serving.

Perfectly sous vide mashed potatoes boast a velvety texture and rich flavor that’s hard to beat. Try topping them with a drizzle of truffle oil or a sprinkle of chives for an elegant twist.

Sous Vide Apple Cinnamon Compote

Got a bunch of apples sitting around? Let’s turn them into something magical with this Sous Vide Apple Cinnamon Compote. It’s the perfect blend of sweet and spice, and guess what? It’s easier than pie.

Ingredients

• 4 large Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tbsp ground cinnamon
• 1/2 tsp pure vanilla extract
• 1/4 cup water
• 1 tbsp unsalted butter, cubed

Instructions

1. Preheat your sous vide water bath to 185°F using an immersion circulator.
2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, and vanilla extract. Toss gently until the apples are evenly coated.
3. Transfer the apple mixture to a vacuum-sealable bag, arranging the slices in a single layer for even cooking. Add the water and butter cubes to the bag.
4. Seal the bag using a vacuum sealer, ensuring all air is removed to promote even cooking and flavor infusion.
5. Submerge the sealed bag in the preheated water bath and cook for 1 hour and 30 minutes. Tip: Check the water level occasionally to ensure the bag remains fully submerged.
6. After cooking, carefully remove the bag from the water bath. Open the bag and transfer the compote to a serving bowl, using a slotted spoon to leave excess liquid behind if a thicker consistency is desired. Tip: For a smoother texture, gently mash the apples with a fork before serving.
7. Serve warm or chilled. Tip: This compote pairs beautifully with vanilla ice cream or as a topping for oatmeal.

Rich in flavor with a velvety texture, this compote is a versatile delight. Try it swirled into yogurt for a breakfast upgrade or as a filling for crepes for a decadent treat.

Sous Vide Vanilla Custard

Now, if you’re looking to impress with a dessert that’s both elegant and surprisingly simple, sous vide vanilla custard is your go-to. It’s creamy, dreamy, and foolproof, thanks to the precision of sous vide cooking.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 6 large pasture-raised egg yolks
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt

Instructions

1. Preheat your sous vide water bath to 176°F (80°C).
2. In a medium saucepan, combine the heavy cream, whole milk, and the scraped vanilla bean (including the pod). Heat over medium heat until it just begins to simmer, then remove from heat and let steep for 30 minutes.
3. In a large bowl, whisk together the egg yolks, granulated sugar, and fine sea salt until pale and slightly thickened.
4. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
6. Pour the strained custard into a large zip-top bag, removing as much air as possible before sealing.
7. Submerge the bag in the preheated water bath and cook for 1 hour, ensuring the bag is fully submerged.
8. After cooking, remove the bag from the water bath and transfer the custard to serving dishes. Chill in the refrigerator for at least 2 hours before serving.

Makes you wonder how something so simple can taste so luxurious, right? The custard is velvety smooth with a rich vanilla flavor that’s perfectly balanced. Serve it with fresh berries or a drizzle of caramel for an extra touch of decadence.

Sous Vide Chocolate Lava Cake

Ready to dive into the world of decadent desserts? Sous vide chocolate lava cake is your ticket to impressing guests or treating yourself with minimal fuss. It’s all about that perfect, gooey center.

Ingredients

• 4 oz high-quality dark chocolate, finely chopped
• 1/2 cup unsalted butter, clarified
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup granulated sugar
• 1 tbsp all-purpose flour
• 1/2 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. Preheat your sous vide water bath to 167°F (75°C).
2. In a heatproof bowl, combine the dark chocolate and clarified butter. Melt over a double boiler, stirring until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
3. Whisk together the eggs, sugar, and vanilla extract in a separate bowl until light and frothy.
4. Gently fold the melted chocolate mixture into the egg mixture, then sift in the flour and sea salt, folding until just combined. Tip: Overmixing can lead to a dense cake.
5. Divide the batter evenly into four 4-ounce ramekins, greased lightly with butter. Cover each with aluminum foil.
6. Place the ramekins in the sous vide water bath, ensuring they’re fully submerged. Cook for 45 minutes. Tip: For a firmer center, extend cooking time by 10 minutes.
7. Carefully remove the ramekins from the water bath. Let them sit for 1 minute before inverting onto plates.

Kindly savor the contrast of the crisp exterior against the molten chocolate heart. Serve with a dusting of powdered sugar or a scoop of vanilla bean ice cream for an extra touch of indulgence.

Sous Vide Crème Brûlée

Ready to dive into the creamy, dreamy world of Sous Vide Crème Brûlée? It’s easier than you think, and the results are nothing short of spectacular. Let’s get started.

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split and seeds scraped
• 5 large egg yolks, pasture-raised
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• Additional granulated sugar for caramelizing

Instructions

1. Preheat your sous vide water bath to 176°F (80°C).
2. In a medium saucepan, combine the heavy cream and vanilla bean seeds. Heat over medium heat until just simmering, then remove from heat and let steep for 30 minutes.
3. In a mixing bowl, whisk together the egg yolks, 1/2 cup sugar, and sea salt until pale and slightly thickened.
4. Slowly pour the steeped cream into the egg mixture, whisking constantly to temper the eggs.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.
6. Divide the custard evenly among four 8-ounce mason jars, leaving about 1/2 inch of headspace.
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.
9. When ready to serve, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s golden and bubbly.
10. Let the brûléed sugar harden for a minute before serving.

This Sous Vide Crème Brûlée boasts a velvety texture and a rich, vanilla-infused flavor that’s perfectly balanced by the crisp caramelized sugar top. For a twist, try serving it with fresh berries or a drizzle of dark chocolate.

Sous Vide Lemon Curd

Craving something tangy and smooth to brighten up your morning toast or dessert? Sous vide lemon curd is your answer, offering a foolproof way to achieve that perfect, velvety texture every time.

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup fresh lemon juice
• 1 tbsp lemon zest, finely grated
• 1/4 tsp fine sea salt

Instructions

1. Preheat your sous vide water bath to 170°F (76.7°C).
2. In a medium bowl, whisk together the granulated sugar and clarified butter until smooth.
3. Gradually add the lightly beaten eggs to the sugar mixture, whisking continuously to prevent curdling.
4. Stir in the fresh lemon juice, lemon zest, and fine sea salt until fully incorporated.
5. Pour the mixture into a heavy-duty zip-top bag, removing as much air as possible before sealing.
6. Submerge the bag in the preheated water bath, ensuring it’s fully immersed, and cook for 1 hour, agitating the bag gently every 15 minutes to promote even thickening.
7. After cooking, immediately transfer the lemon curd to a blender and blend on high for 30 seconds to achieve a silky smooth texture.
8. Strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg, pressing gently with a spatula.
9. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or until fully chilled and set.

Absolutely divine, this sous vide lemon curd boasts a luxuriously smooth texture and a bright, zesty flavor that’s perfectly balanced. Try swirling it into yogurt, layering it in a parfait, or simply spooning it over fresh berries for a refreshing treat.

Sous Vide Peach Jam

Did you know that making peach jam doesn’t have to be a sticky, chaotic ordeal? Sous vide peach jam is your ticket to a perfectly set, vibrantly flavored spread with minimal fuss.

Ingredients

• 2 lbs ripe peaches, peeled, pitted, and finely diced
• 1 cup granulated sugar
• 1 tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your sous vide water bath to 185°F using an immersion circulator.
2. In a large bowl, combine the diced peaches, granulated sugar, lemon juice, vanilla extract, and ground cinnamon. Stir gently to coat the peaches evenly.
3. Transfer the peach mixture to a vacuum-seal bag, ensuring it’s spread in an even layer. Seal the bag using a vacuum sealer.
4. Submerge the sealed bag in the preheated water bath, ensuring it’s fully immersed. Cook for 2 hours, checking occasionally to ensure the bag remains submerged.
5. After cooking, carefully remove the bag from the water bath. Open the bag and transfer the jam to a blender. Pulse briefly for a smoother consistency, if desired.
6. Pour the jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to preserve.

Creating this sous vide peach jam results in a luxuriously smooth texture with a bright, fruity flavor that’s perfectly balanced by the warmth of cinnamon. Try swirling it into yogurt or dolloping it over vanilla ice cream for a delightful treat.

Sous Vide Herb Infused Olive Oil

Let’s dive into making a sous vide herb-infused olive oil that’ll elevate your dishes with minimal effort. It’s perfect for drizzling, dressing, or dipping, and the sous vide method ensures maximum flavor infusion.

Ingredients

• 2 cups extra-virgin olive oil
• 1/4 cup fresh rosemary sprigs
• 1/4 cup fresh thyme sprigs
• 3 garlic cloves, lightly crushed
• 1 tsp black peppercorns, lightly crushed

Instructions

1. Preheat your sous vide water bath to 140°F using an immersion circulator.
2. Combine the extra-virgin olive oil, rosemary sprigs, thyme sprigs, lightly crushed garlic cloves, and black peppercorns in a vacuum-sealable bag.
3. Seal the bag using a vacuum sealer, ensuring all air is removed to allow for proper infusion.
4. Submerge the sealed bag in the preheated water bath and cook for 3 hours to infuse the oil with the herbs and spices.
5. After infusion, remove the bag from the water bath and let it cool to room temperature for about 30 minutes.
6. Strain the infused oil through a fine-mesh sieve lined with cheesecloth into a clean, dry bottle or jar to remove all solid particles.
7. Store the herb-infused olive oil in a cool, dark place or refrigerate to extend its shelf life.

Vibrant with the essence of rosemary and thyme, this oil adds a gourmet touch to any dish. Try it as a base for vinaigrettes or a finishing drizzle over grilled vegetables for an extra layer of flavor.

Sous Vide Pickled Vegetables

Think you’ve tried every pickled vegetable out there? Sous vide pickled vegetables bring a crisp, evenly pickled texture that’s hard to beat. You’ll love how the flavors meld together perfectly.

Ingredients

• 2 cups distilled white vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 2 tbsp kosher salt
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1 lb assorted vegetables (carrots, cucumbers, radishes), thinly sliced

Instructions

1. In a medium saucepan, combine distilled white vinegar, water, granulated sugar, kosher salt, mustard seeds, coriander seeds, and black peppercorns. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely, about 2 minutes.
2. Remove the brine from heat and let it cool to room temperature, approximately 20 minutes. This prevents the vegetables from becoming too soft during the sous vide process.
3. Divide the thinly sliced assorted vegetables evenly among 4 vacuum-seal bags. Pour the cooled brine over the vegetables in each bag, ensuring they’re fully submerged.
4. Seal the bags using a vacuum sealer, leaving about 2 inches of space at the top to allow for expansion during cooking.
5. Preheat a sous vide water bath to 140°F using an immersion circulator. Submerge the sealed bags in the water bath, ensuring they’re fully covered. Cook for 1 hour.
6. After cooking, immediately transfer the bags to an ice bath to cool rapidly, about 10 minutes. This stops the cooking process and preserves the vegetables’ crispness.
7. Once cooled, remove the vegetables from the bags and transfer them to airtight containers. Refrigerate for at least 24 hours before serving to allow the flavors to develop fully.

Great for snacking straight from the jar or as a vibrant addition to sandwiches and salads, these sous vide pickled vegetables offer a delightful crunch and a balanced tang. Their bright colors and flavors make them a standout side dish at any gathering.

Conclusion

Great news for home cooks diving into sous vide! This roundup of 18 easy recipes is your ticket to stress-free, restaurant-quality meals at home. Whether you’re a beginner or looking to expand your repertoire, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

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