Balsamic Butter Sauce Recipes

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.

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.

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.

Steps:

• Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
• Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.

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.

Steps:

• Simmer vinegar, hoisin sauce, and 1/2 teaspoon salt in a small heavy saucepan, uncovered, stirring frequently, until reduced to about 1 1/2 cups, 20 to 25 minutes.
• Remove from heat and stir in butter until melted.

Steps:

• Heat olive oil and butter in a large skillet over medium-high heat. Add onion and salt; saute until onion is translucent, about 5 minutes. Stir in garlic, herb mix, fennel, red pepper flakes. Add balsamic vinegar. Continue to heat until mixture appears slightly syrupy, about 5 minutes. Add tomatoes and tomato paste. Bring back to a simmer until heated through, about 10 minutes.

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.

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.

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.

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.