Balsamic Butter Sauce Recipes
BROWN BUTTER AND BALSAMIC SAUCE
Adopted this lovely recipe...original description was the following...A great sauce for fish, beans, polenta or just about any cooked vegetable.
Provided by Mrs Goodall
Categories Sauces
Time 9m
Yield 1/4 cup
Number Of Ingredients 5
Steps:
- In a small heavy skillet, cook butter over moderate heat until it takes on a golden brown color and smells like roasted hazelnuts- about 2 minutes.
- Off heat, add balsamic vinegar.
- It will sputter.
- When it stopps sputtering, return to heat and add chicken broth.
- Increase heat and boil for 30 seconds.
- Add salt and pepper.
- Serve hot Will keep refrigerated for 1 week.
BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE
This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
Provided by CAE
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
- Bake asparagus 12 minutes in the preheated oven, or until tender.
- Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g
PAN ROASTED STEAKS IN BALSAMIC BUTTER SAUCE
Make and share this Pan Roasted Steaks in Balsamic Butter Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Take the meat out of the refrigerator 30 minutes before you plan on cooking it to let it come to room temperature.
- Preheat the oven to 425 degrees.
- Heat a large heavy ovenproof skillet over high heat.
- Season the meat generously on both sides with salt and pepper.
- Add the oil to the pan and heat until shimmering.
- Add the steaks to the skillet and sear for 3 minutes, or until browned.
- Top each with a sprig of rosemary, if desired, flip, and then transfer the pan to the oven for 5-7 minutes for medium rare.
- Transfer the steaks to a plate and let rest while you prepare the sauce.
- Return the skillet to med-high heat.
- Add the shallot and cook for 2 minutes, stirring frequently.
- Add the vinegar and scrape the pan with a wooden spoon to loosen the browned bits.
- When the vinegar is evaporated, add the broth and allow the sauce to boil until it reduces to a glaze, about 4 minutes.
- Turn off the heat and add the butter, stirring to combine.
- Spoon the sauce over the steaks and serve immediately.
Nutrition Facts : Calories 123.8, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 114.8, Carbohydrate 2.2, Sugar 1.2, Protein 0.6
BALSAMIC STEAK SAUCE
Make and share this Balsamic Steak Sauce recipe from Food.com.
Provided by Ron Merlin
Categories Sauces
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Mince shallots (3).
- Place butter in pan over medium heat and saute shallots until clear.
- Add sugar and balsamic vinegar.
- Bring to boil and stir constantly until sauce thickens slightly.
- Immediately ladle over freshly grilled steaks.
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- In a small saucepan, over medium heat, simmer the vinegar and the garlic. Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of the meal is being finished.
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- Pat Beef Tenderloin Steak (2) dry with a paper towel and season generously with Kosher Salt and Freshly Ground Black Pepper (to taste) on both sides.
- Add Oil (1 tablespoon) to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
- Add Balsamic Vinegar (1/4 cup), Beef Broth (1/3 cup) and Fresh Rosemary (1 sprig) to the same pan whisking to pick up any beefy bits left behind by the steak (deglazing). Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
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