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Magical Butter Sauce

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Tasty Kitchen Blog: Magical Butter Sauce. Guest post by Jaden Hair of Steamy Kitchen.

 
I think everyone should have a magical butter sauce recipe up their sleeves. One that you can pull out of a hat in an instant, without even looking the recipe up.

Don’t know what to make for dinner and don’t have time to think? Take any ingredient, sear, steam, broil, grill or even microwave … and pour the magical butter sauce on top. Bam!

Instant delicious.

 
 
 
Tasty Kitchen Blog: Magical Butter Sauce. Guest post by Jaden Hair of Steamy Kitchen.

I have several magical butter sauce recipes, and I discovered one yesterday that so far, I’ve had with four different dishes. Yes, in the past 24 hours, I’ve already paired it with pan-seared salmon (first photo), steamed asparagus, grilled artichoke halves and microwaved green beans.

That’s how magical it is!

What? You want me to share? Oh of course!

The magical butter sauce is derived from a brand new cookbook that I got called Southern Living Farmers Market Cookbook. Of course, they don’t call it magical butter sauce, but that’s my name for it, and I’m sticking with it!

 
 
Magical Butter Sauce Recipe

In a microwave safe bowl, melt 1/3 cup butter. Add 2 tablespoons fruit preserves (apricot, mango-jalapeno, blackberry, etc.), 1 tablespoon balsamic vinegar, a good turn of the pepper mill and a generous pinch of salt.

Pour this over whatever your little heart desires.

 
 
Tasty Kitchen Blog: Magical Butter Sauce. Guest post by Jaden Hair of Steamy Kitchen.

And then tuck this simple little recipe in your mind’s recipe box, right between your killer cocktail and spaghetti ‘n meatballs recipe. There, you’ll always have it now!

Do you have a favorite magical sauce recipe you can divulge? One that is simple yet tastes good on everything?

 
 
_______________________________________

Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes in her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!

 

63 Comments

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Wisconsin Butter Lover on 7.4.2010

I made this with my elderberry jelly and it was very, very good on some filet mignons au poivre.

Heather on 4.8.2010

I will be trying this with raspberry preserves as soon as I thaw out and make an oven blasted chicken. Sounds soooo delish!

Thank you for sharing!

Karen on 4.1.2010

I made the Magical Butter Sauce last night to go with grilled salmon and it was delicious! I couldn’t decide what kind to make so I did one with blackberry jam and another with apricot. They were both great, but blackberry was our favorite. I was worried they’d be too fruity or sweet but they were both perfect. Thanks!

Krisha on 3.29.2010

Made this tonight – by the end of the meal my husband and I resorted to dipping our dinner rolls in it. Soooo good! Thanks for a great simple sauce!

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honeycrisp on 3.26.2010

I made this with jalepeno jelly, browning the butter first. To say that is was sublime understates the complex goodness of this beautifully simple sauce. The brown butter put this sauce over the top. I served with Ree’s easy chicken strips http://tastykitchen.com/tasty-kitchen/recipes/main-courses/homemade-chicken-strips/
even my fussiest eaters LOVED it. They call me Queen Mom now.

Veggie Virginia on 3.25.2010

Brown Butter Sauce:
Brown some butter in a pan, add salt and papper, remove from heat and add some lemon juice. Perfect for fish, veggies, I assume chicken, but I wouldn’t know.

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kristimae on 3.24.2010

I made the magical butter sauce last night using blackberry preserves. This was not my family’s cup of tea, which is such a bummer as the pictures look so great!

Sary on 3.22.2010

Just tried this tonight on chicken — awesome!!

beckie D. on 3.22.2010

Oh my goodness Jaden!!! I just made this and poured it over my salmon!! I could not believe the flavor!! I will be putting this in my recipe box!! I will bet you this is not on WW. Oh well, what the heck!! Thanks for the sauce!! Some of the sauce dribbled onto my sweet potato, yum!!!!!!!

Alison on 3.22.2010

I made this tonite with blackberry preserves… oh god it was soo yummy! My original intent was for pork tenderloin.. however I ended up putting some on my steamed carrots too :-)

GiGi on 3.22.2010

Mmmm…how about cherry preserves in this magical sauce, poured over some perfectly cooked sliced pork tenderloin!

Abbie D on 3.22.2010

Steamy Kitchen, I apologize my comment has nothing to do with the Magical Butter Sauce (although it DOES look delicious) but I couldn’t find your e-mail anywhere.

I have a request…can you do a “how to”/”tricks of the trade”/”cooking tip” or WHATEVER you want to call it…for sticky rice? Or maybe it’s not “sticky rice” that I want (because I think that might be something special). What I want is plain white rice like they serve in Chinese restaurants that’s all stuck together!

Is rinsing the rice the key? Using less liquid? More liquid? A certain brand? Is a rice cooker the only way? Because while my Uncle Ben’s always turns out spectacularly tasty (I always use chicken broth instead of water…tip from Rachael Ray and now I can’t seem to go back) I definitely CANNOT pick it up with chopsticks.

Please teach me. :)

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tiredmom30 on 3.21.2010

Ok Ree, time to add Magical Sauces as a category to the website!

Julie on 3.20.2010

This was wonderful. Grilled some t-bones last nite, made the sauce with orange marmalade and it was so good! Someone mentioned strawberry jam, think I’ll try that next time. And all these other recipes, I can’t wait to try them! Thank you to everyone for all the great ideas!

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cuddaben on 3.20.2010

1/2 cup Heinz 57
1/4 cup honey
1-2 tbsp. hot sauce
1 tsp. thyme
1 tsp. oregano
mix, heat slap on beef, pork, or yard bird. Use to dip anything fried into it or eat it with a spoon if you want to.

Kari Walker on 3.20.2010

Chive & Onion Cream Cheese cooked with Chicken Broth – cook down to make a sauce serve with chicken & rice.

Jane on 3.20.2010

Wow! How cool is that? I’ve always wanted to have a little magic – now I do. Thanks!!

Elizabeth on 3.20.2010

I love Piri Piri sauce on just about anything!

I am planning to have some magical butter sauce(with balsamic fig preserves) tonight on some chicken, asparagus and taters!

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Nella on 3.20.2010

Got up early to make brunch for a neighbor. They lost their son in an accident. Since it snowed here also…Kansas City, we are staying home and just hanging out. Basketball will certainly keep Mr. Wii entertained from 1pm until 9pm. A yummy, lazy day. N

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freckles2stars on 3.20.2010

Great sauces to add to my personal cookbook. Love it!
I have something I do with butter for dipping artichokes.
1/2 cup Hellman’s mayo, 2 to 4 tbl butter, fresh squeezed lemon juice to taste.
And then there is this onion relish/sauce recipe from Martha Stewart that we love on steaks, chicken, fish, and brushetta. It really goes on and on. We make double and keep on hand in the fridge.
1 tbl Honey; 3 tbl sherry vinegar; course salt, pepper; 1/4 cup olive oil, preferably Spanish; 1/2 cup red onion, finely chopped(about 1/2 c); 1 tbl minced garlic; 1/3 c brine cured pitted green olives, cut into 1/4 inch rounds; 1 navel orange, peel and pith cut off, flesh cut into 1/2 inch cubes; 1/4 c chopped fresh flat-parsley. Whisk together honey and sherry vinegar ; season with salt and pepper. Whisk slowly oil in a steady stream until emulsified. Stir in onion, garlic, olives, orange, and parsley.
I hope you enjoy.

Susan on 3.20.2010

Here’s one I found recently on Allrecipes.com and it’s stupid easy!.

1/4 cup Mayonaise
1 tbsp Honey
1 tbsp prepared Mustard (I like Dijon)
1 tsp Lemon juice
pinch each- salt and pepper

Mix and serve as a salad dressing, a sauce for fish, pour over vegetables or use as a dip.

Amalia on 3.20.2010

I definitely try this sauce on top of asparagus, it sounds easy and delicious
thanks

slobee on 3.20.2010

1. yogurt+tahini+s/p
2. soy sauce+sesame oil+garlic+sugar/honey/splenda
3. garlic+mayo

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Trish in MO on 3.19.2010

Oh, wow, fellow foodies! I have to make a new recipe subsection in sauces called ‘magic sauces’! Thanks for sharing, and thanks Jaden for kicking it off!

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steamykitchen on 3.19.2010

my goodness! all these fantastic ideas! I’m on butter overload!

Saradrums on 3.19.2010

My special sauce is really wonderful on cooked carrots, fish, other veggies . The proportions can be varied to taste — melt some good butter — my fave is Kerrygold — then add candied ginger, chopped into pieces about the size of a couple of grains of rice. Squeeze in some meyer lemon juice. Cook it until it is syrupy from the candied ginger sugar. Alternatively, you can use a lot of juice and make it much lighter — don’t cook it down in that case. YUM!!!

Liz Chambers on 3.19.2010

Balsamic vinegar and fruit are always a great combination. This sounds like a terrific marinade for all the great produce that’s about to come through the farmers markets!

Also: do you ever dip fresh strawberries into balsamic vinegar w/cracked pepper? B/c you should. =)

Amy on 3.19.2010

My daughter is in a play, so I’ll help put eyeliner on 65 kids!

Life of a Doctor's Wife on 3.19.2010

That looks fantabulous! I may try it tonight!

I’m no chef… But my go-to “magic” sauce is 1/2 cup balsamic, 1/4 cup lemon juice, 1/4 cup water, 1/8 to 1/4 cup brown sugar (depending on how sweet you like things to be).

Stir together in a sauce pan, bring to a bubble until it thickens (real chef-types might say “reduces”?), drizzle over asparagus, baked potatoes, pork, chicken, steak, salmon… and even ICE CREAM.

Yum.

Kelly on 3.19.2010

Mine is the 1-2-3 Sauce~ 1 tsp chopped Garlic (or TBSP depending on who’s @ the table) 2 TBSP ea. butteror olive oil (depending on what’s on the plate) 3 TBSP chopped almonds (or cashews, or peanuts) fab on fish, great on veggies and not to shabby for chicken!

Julia L. on 3.19.2010

That’s going on some tilapia filets tonight, for sure. yum.

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jerseylou on 3.19.2010

Recovering from a cold and preparing a delayed St. Paddy’s dinner!

Patti Thames on 3.19.2010

I make a sauce for blanched veggies, like asparagus, broccoli, green beans. Melt 3 tablespoons butter in small skillet. Add 1/2 cup chopped cashews. Saute 1 minute and add 3 tablespoons honey. Stir one more minute. Pour over veggies & toss. Wonderful.

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Anjie-abehunin on 3.19.2010

I can’t wait to try this one with my homemade Pepper Jelly. Thanks for sharing. :)

Erin Weston on 3.19.2010

I am loving all the posts on magical sauces. Thanks all for sharing…I can’t wait to give ‘em a try. I love the 3-2-1 idea and am totally trying Thunder sauce. Yum.

YellowBird on 3.19.2010

My favorite sauce for steak and burgers is my Daddy’s concoction from years ago – his friends call it “Thunder sauce” since Thunder was his nickname. Melt some butter in a pan, add some Worcestershire sauce, fresh lemon juice, chopped green onions, sliced mushrooms and a splash or three of red wine. Let it reduce a little and serve over grilled steak or burgers. Soooo good!

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amandaecoupe on 3.19.2010

yum!!!

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sallyk on 3.19.2010

That sounds great! I think I’d add a splash of soy sauce to up the umami quotient. It’s an idea I got from Melissa D’Arabian (Food Network) and David Lebovitz.

Mimster on 3.19.2010

My only Magical Butter Sauce (until I read this) is a mix of melted butter and sour cream mixed with any herbs or seasonings you like. I used this on any variation of potatoes and my family thinks it’s genious. I think that’s sweet…they have no idea it’s my biggest cheat.

Miss T on 3.19.2010

YUM!!! This looks pretty amazing…I love butter. It is the salve that heals all bad days! LOL!

I will have to try Balayne’s thai cocunut sauce recommendation too!

Jennifer Eyring on 3.19.2010

My favorite simple sauce, and salad dressing lately is a mixtures of mayonaise (2T or so) and soy sauce (1t). Thin with a bit of water if you need it thinner. Also good with fresh garlic, or powd. garlic added. Its amazingly good on cooked veggies, meats, or salad!

Rachel on 3.19.2010

That sounds completely and udderly fab! Magic, indeed.

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B'Alayne on 3.19.2010

My favorite “go to” sauce is one I just posted this week! It’s my Thai Style Coconut Curry Sauce. I put it on everything! – http://tastykitchen.com/tasty-kitchen/recipes/condiments/thai-style-chili-coconut-curry-sauce/

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jorja on 3.19.2010

This sounds great, and with Lisa’s trick, I will actually remember how to make it! Now I’m actually excited about making dinner!

Patricia C on 3.19.2010

That sounds absolutely delicious!

Emily F. on 3.19.2010

hmmm this is basically the sauce I make. i usually make it with chicken and use my homemade strawberry jam. So good!!

Jessica @ How Sweet It Is on 3.19.2010

I love a good brown butter sauce. This pretty much makes my life – butter is love.

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MS Hospitality on 3.19.2010

Gosh… how simple yet perfect!
Love all the other sauce ideas too… thanks girlfriends!
I have a simple butter, capers, lemon juice, garlic mixture I use as my go to sauce. I vary the portions according to what I’m serving…more lemon juice for veggies, more garlic for chicken, pork and more capers for seafood. Love it!
Thanks Jaden!

Sarah S on 3.18.2010

That is pure genius! Will definitely be making magical butter sauce at my house tomorrow night

I’m a fan of Mark Bittman’s flank steak marinade. I’ve used it on various cuts of beef, chicken, salmon and sometimes drizzle over stir fry veggies as they’re cooking. Guessing it would be tasty on white fish, shrimp or scallops

3 Tbs fresh lime juice
2 Tbs soy or fish sauce
1 tsp minced garlic
1 tsp fresh grated ginger
1 tsp sugar (I sub agave nectar)
salt and pepper to taste
marinate meat for at least 30mins, grill or broil to desired doneness and voila! Pure scrumptiousness!

Oh and then there’s a Dijon vinaigrette that I’m not above eating with a spoon sometimes. It’s made with fresh lemon juice, olive oil, a bit of Dijon mustard, agave nectar, finely diced shallots, salt and pepper to taste then shake shake shake to combine. Sometimes I jazz it up with a hit of cayenne or sub spicy mustard for Dijon. Other times I do half lemon juice half champagne or pinot vinaigrette. I put it on salads, drizzle over cold chicken and use it as a dip for crudite

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steamykitchen on 3.18.2010

@susie and @mirinblue – oh wow, both sound so fab! esp over roasted veg!

@deb (blush!)

@lisa you are a genius! totally right on!

@kawa ADOBO rocks!!!