Best Balsamic Butter Sauce Recipes

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE

Steps:

• Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
• Sprinkle with salt and pepper.
• Bake at 400 degrees for approximately 12 minutes or until tender.
• Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
• Do not burn the butter or let it get too brown, should be golden brown.
• Remove from heat; stir in soy sauce, and vinegar.
• Drizzle over asparagus, tossing well to coat.
• Serve immediately.

GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE

Steps:

• Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
• Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
• Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
• Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

SWORDFISH WITH BALSAMIC BROWN BUTTER SAUCE

Steps:

• Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
• Brush fish with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

TILAPIA WITH BALSAMIC BUTTER SAUCE, THYME MASHED POTATOES, AND SUGAR SNAP PEAS

Steps:

• For thyme mashed potatoes:
• Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
• For balsamic butter sauce:
• Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
• Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
• Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
• Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
• Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

TILAPIA WITH BALSAMIC BUTTER SAUCE

Steps:

• Simmer vinegar and garlic in a small heavy saucepan over medium heat until reduced to a thick syrup, about 5 minutes.
• Meanwhile, heat oil in a large skillet over high heat and season fish with salt & pepper; saute until golden, about 2 minutes per side.
• Cut butter into 1/2 inch cubes and whisk into saucepan one piece at a time.
• Serve fish drizzled with sauce.

STUFFED SALMON WITH BALSAMIC BUTTER SAUCE

Steps:

• For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
• Preheat the oven to 475 degrees F.
• For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
• Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
• For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
• Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
• In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
• Serve the salmon and asparagus over wild rice. Spoon over the sauce.

BROWN BUTTER AND BALSAMIC SAUCE

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.

ROASTED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• 1. Preheat oven to 400°F (200°C).
• 2. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
• 3. Bake asparagus 12 minutes in the preheated oven, or until tender.
• 4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. I add a little sugar, we like things a little sweet. Pour over the baked asparagus and serve.

MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.
• Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.
• In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
• On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.

BALSAMIC BUTTER SAUCE

Steps:

• Melt 4 pieces of butter in a small saucepan. Add balsamic vinegar. Simmer until reduced by half and consistency is thick and syrupy, about 15 minutes. Remove from heat and whisk in remaining butter. Season with salt and pepper and let cool.

TILAPIA WITH BALSAMIC BUTTER SAUCE, TYME MASHED POTATOES, AND SUGAR SNAP PEAS

Steps:

• For Thyme Mashed Potatoes Boil potatoes until tender, about 20 minutes. Drain, return to pot. Add butter, 6 TBL cream, and thyme. Mash. Season with salt and pepper. (can be prepared 2 hours ahead, let stand at room temperature before re-heating). For Balsamic Butter Sauce Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside. Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan, set aside. Heat 1 TBL oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Saute fish until golden, about 2 minutes per side. Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 TBL butter to peas; stir over medium heat until warmed. Season with salt and pepper. Divide potatoes, tilapia, and peas among plates. Drizzle with sauce.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees. Arrange asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake 12 minutes or until tender.
• Meanwhile, melt butter in small saucepan over medium heat. Once melted, remove from heat. Stir in soy sauce and vinegar.
• Pour over baked asparagus and toss gently before serving.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

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.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees. 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.

LAMB WITH ROSEMARY-BALSAMIC BUTTER SAUCE RECIPE

Steps:

• Place lamb chops in gallon bad and add 1/4 cup olive oil, 1/4 balsamic vinegar, garlic, 1/2 T rosemary and salt. Let marinate at room temperature while you fix sauce. Add shallots (about 2T) to am 8 inch pan and then add red wine and 1/4 cup balsamic vinegar. Bring mixture to a boil and reduce to syrupy consistency. Slowly add the butter in 3 parts. Add 1 T rosemary and keep warm. Remove chops from marinade and pat dry with paper towel. Season with salt and pepper. Put 2 T olive oil in 10 inch pan and add chops. Cook about 3 minutes on each side. Remove from pan and let rest before serving with sauce.

GROUPER, PAN SEARED WITH BALSAMIC BROWN BUTTER SAUCE RECIPE

Steps:

• preheat oven to 425. pat fish dry with paper towels, and let stand at room temp 10 min. sprinkle fillets with salt and pepper. heat oil in a large ovenproof skillet over med-high heat. carefully place fillers, top side down, in hot oil. cook 3-4 min or until edges are lightly browned. transfer skillet to oven. bake at 425 for 4-5 min or until fish is opaque. remove from oven and place fish, seared side up on a platter. wipe skillet clean, cook butter in skillet over med heat 2- 21/2 min or until butter begins to turn golden brown. pour butter into small bowl. whisk in vinegar, shallot, and lemon juice. season with salt and pepper.

PAN ROASTED STEAKS IN BALSAMIC BUTTER SAUCE

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.

PARMESAN PANKO CHICKEN WITH BALSAMIC BUTTER SAUCE

Steps:

• 1. With a meat tenderizer, or heavy pan, beat chicken to about a 1/2- 1/4 inch thick. You can place your chicken between plastic wrap or in a large plastic bag to avoid making a mess!
• 2. In a bowl pour out your flour. In a 2nd bowl mix your panko, salt & pepper, parsley, paprika, garlic powder and grated Parmesan cheese. In a small bowl beat your egg and set aside.
• 3. Heat your oil up to cooking temp in a large heavy bottom frying pan. Remember need about 1/4 inch or a little more to fry chicken. So choose an oil you can afford to spare. I used extra virgin olive oil because I love the flavor with this dish, but that is an expensive oil to be so sparing with.
• 4. Dredge chicken in flour, dip them in eggs then roll in panko mixture until completely coated. Set aside to fry immediately.
• 5. Fry chicken for about 5-6 minutes per side until done. Place on paper towel to cool before serving.
• 6. While your chicken is cooking start on your sauce.
• 7. Pour your balsamic vinegar and vegetable broth into a sauce pan and simmer to reduce.
• 8. While the sauce is reducing season it with your garlic powder and salt and pepper.
• 9. Once the sauce is reduced in the pan by half mix your flour with the warm water until it is completely dissolved.
• 10. Add your cold butter to the sauce and let it complete melt. Whisk smooth.
• 11. Slowly whisk flour water into the sauce. This will thicken the sauce. Add more or less as is needed to get a nice creamy texture to the sauce.
• 12. Serve chicken smothered in sauce...yum!!

BAKED ASPARAGUS W/BALSAMIC BUTTER SAUCE

Steps:

• 1. Preheat oven to 400 degrees. 2. Coat asparagus with spray. 3. Sprinkle with salt, pepper, and garlic powder. 4. Bake 12 mins. 5. In a small saucepan, melt butter. 6. Remove from heat and add soy and vinegar. 7. Pour over asparagus.

PARMESAN CHICKEN WITH BALSAMIC BUTTER SAUCE

Steps:

• 1. Preheat the oven to 400°. In a large bowl, toss the chicken pieces with the olive oil, Parmesan cheese, oregano and garlic. Arrange the chicken pieces, skin side up, on a large rimmed baking sheet and season with salt and pepper. Bake for about 45 minutes, or until lightly browned and just cooked through. 2. Meanwhile, in a small saucepan, combine the chicken stock and vinegar and boil over high heat until reduced to 1/3 cup, about 10 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until smooth. Season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve. Serve With Sautéed spinach or steamed broccoli and roasted potatoes.