Best Brown Butter And Balsamic Sauce Recipes

BROWN BUTTER AND BALSAMIC SAUCE

Brown Butter and Balsamic Sauce image

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

Ingredients

2 tablespoons unsalted butter
2 tablespoons balsamic vinegar
2 tablespoons chicken broth
1 pinch kosher salt
fresh ground black pepper

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.

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

Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce image

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large Belgian endives
2 cups water
1 teaspoon sugar
1/2 lemon, juiced
2 teaspoons olive oil
12 large Maine sea scallops
Salt and pepper
4 ounces unsalted butter
2 teaspoons balsamic vinegar
1 teaspoon chopped Italian parsley
2 teaspoons diced tomatoes
1 teaspoon chopped shallots

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.

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