Balsamic Butter Sauce

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Balsamic Butter Sauce recipe by Barefeet In The Kitchen

AMAZING. That’s it. Just that one word describes heaven on this plate. Seriously, this sauce was fantastic. We tasted it and immediately knew that Bon Appetit had it right when they recommended drizzling the entire plate with the sauce.

I served the sauce over Sauteed Ono, Thyme Mashed Potatoes and steamed zucchini and it was wonderful. This was a delightful meal and it looked beautiful as well.

My oldest son surprised us by requesting more sauce twice through the meal. (This is the same son who typically avoids anything with balsamic in the recipe.)

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Balsamic Butter Sauce

5 from 3 votes
Recipe adapted from and with thanks to Bon Appetit via Epicurious.com
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Ingredients 

  • 1/4 cup balsamic vinegar
  • 1 garlic clove minced
  • 1/2 cup butter

Instructions

  • 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.
  • When ready to serve the sauce, rewarm over  medium-low heat. Cut a stick of butter into 6-8 pieces and add to the balsamic reduction one piece at a time. Whisk until all butter is incorporated and sauce is smooth again. Season with salt and pepper if needed.
  • Drizzle over plate right before serving.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    We've made this heavenly sauce several times now and I have to restrain myself from licking the pan clean every single time. This is AMAZING!

  2. Anonymous says

    A few hacks to this recipe: quickly low-frying the garlic in butter or a little oil prior to adding the balsamic. After it gets soft crank up the heat and add the vinegar in large dashes (this works great in a smallish cast iron btw) to thicken as you go. After a texture that will almost but not quite coat a spoon is reached, add the butter in portions (frozen beforehand is better btw.. the cold action with the individual pieces will maximize creaminess) and stir with a flat wooden spoon until a thick glaze is reached.

    Advanced practitioners: add one (exactly ONE) dash of ghost pepper sauce to the garlic and butter at the start, by the end it will have tamed to add a golden effervescence.

  3. Kevin says

    So I made this tonight with 25 Star Balsamic from my local Baron’s. It’s incredibly rich and concentrated balsamic vinegar, so I had to double the butter … but over my noodles, mini tomatoes, and mozerella with a little basil, our pasta caprese was absolutely amazing tonight … mostly due to this sauce.

    Great recipe. Thanks for sharing it.5 stars

  4. debra says

    Have you ever put capers in a balsamic sauce? Would you keep the garlic if you did? We had a sauce over fish that had balsamic and capers and wondered if there is garlic. Help?

    • Mary says

      Honestly, I have no idea. I’ve never paired capers with balsamic. It does sound interesting though. I’d probably keep the garlic if I tried it myself.

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