Balsamic Butter Sauce Recipes

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RAVIOLI WITH BALSAMIC BROWN BUTTER



Ravioli with Balsamic Brown Butter image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
  • Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
  • Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

SAUTéED ENDIVE WITH BALSAMIC BUTTER



Sautéed Endive With Balsamic Butter image

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Provided by Florence Fabricant

Categories     for two, quick, vegetables, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
3 medium-small heads Belgian endive, trimmed, halved vertically
Fine sea salt
2 tablespoons good-quality balsamic vinegar
3 tablespoons unsalted butter, in small pieces
Pinch of sugar
Coarsely ground black pepper
3 tablespoons fresh marjoram or oregano leaves

Steps:

  • Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
  • Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
  • Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams

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

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.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE



Baked Asparagus with Balsamic Butter Sauce image

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

1 pound fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

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

STUFFED SALMON WITH BALSAMIC BUTTER SAUCE



Stuffed Salmon with Balsamic Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound jumbo lump crab meat
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Worcestershire sauce
1 pound skinless Atlantic salmon or wild salmon fillet, cut into 4 pieces
1/4 pound Brie cheese, sliced
Salt and freshly ground pepper
1 bunch asparagus, trimmed
Salt and pepper
1 1/4 cups balsamic vinegar
1 1/2 tablespoons minced shallots
1 stick (8 tablespoons) salted butter, cut into 4 pieces
1 tablespoon olive oil
Wild rice, for serving

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.

BALSAMIC BBQ SAUCE



Balsamic BBQ Sauce image

Provided by Food Network

Time 11m

Yield about 3 cups

Number Of Ingredients 6

1 teaspoon olive oil
2 tablespoons finely chopped shallots
2/3 cup balsamic vinegar
3 cups ketchup (recommended: Heinz)
1/3 cup brown sugar
1/3 cup honey

Steps:

  • Heat oil in a saucepan over medium heat. Add shallots and saute for 1 minute. Add balsamic vinegar and reduce by half. Add ketchup, brown sugar, and honey; bring to a simmer and cook for 5 minutes, stirring constantly.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE



Roasted Asparagus With Balsamic Brown Butter Sauce image

I got this recipe from Cooking Light and it is our very favorite way to have asparagus. In the summer we grill the asparagus on the barbeque and then drizzle it with the sauce. I guessed at the serving size

Provided by shimmerchk

Categories     Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs asparagus spears (trim or peel any stalks that seem tough)
1 tablespoon olive oil
1/4 teaspoon salt (I use kosher salt)
1/8 teaspoon black pepper
2 tablespoons unsalted butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar

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.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE



Baked Asparagus With Balsamic Butter Sauce image

I can't remember where I found this recipe, but even my husband will eat it. That says a lot since he's not a fan of anything green except lettuce.

Provided by lilchris

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper, to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

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.

Nutrition Facts : Calories 63.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 293.2, Carbohydrate 2.1, Fiber 1, Sugar 1, Protein 1.6

TILAPIA WITH BALSAMIC BUTTER SAUCE



Tilapia With Balsamic Butter Sauce image

Make and share this Tilapia With Balsamic Butter Sauce recipe from Food.com.

Provided by CountryLady

Categories     Tilapia

Time 11m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup balsamic vinegar
1 garlic clove, minced
1 tablespoon olive oil
6 (4 -5 ounce) tilapia fillets
1/2 cup unsalted butter, chilled

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.

Nutrition Facts : Calories 265.1, Fat 19.5, SaturatedFat 10.7, Cholesterol 97.4, Sodium 61.2, Carbohydrate 0.2, Protein 23

BALSAMIC CREAM SAUCE



Balsamic Cream Sauce image

The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time.

Provided by Kevin Watral

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons butter
¼ onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Nutrition Facts : Calories 380 calories, Carbohydrate 4.2 g, Cholesterol 107.9 mg, Fat 38.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 20.5 g, Sodium 442.8 mg, Sugar 1.8 g

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