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.
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.
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?
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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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missinthekitchen on 3.18.2010
DELICIOUS!!!
Kawa on 3.18.2010
Filipino adobo! Equal parts vinegar and soy sauce, garlic, onions, salt, peppercorns, and maybe a bay leaf. You can cook *anything* in some variant of that sauce and it would be pure glory.
terri on 3.18.2010
Love this!
Abby @ They Lend Me Their Hearts on 3.18.2010
GOING to make this!!! Sounds delicious! And EASY!!
big2beautiful on 3.18.2010
I made this magical butter sauce and I was asked my my so “mom why haven’t you made veggies like this before?” Then he said :can I take some to school my friends never eat their vegetables but I bet a million bucks they will eat theses”. Thanks for the recipe. We love J’s magic butter sauce.
KristineB on 3.18.2010
I memorized a mushroom wine sauce from a recent chicken recipe (can’t remember the blog though!) but I put it on almost anything savory.
Just keep adding ingreadients to the pan in steps as they are listed.
2 T butter (melt in sauce pan)
1/4 c. onions sliced (2 min. in butter)
1/2 lb. mushrooms (3-4 min. in butter)
1/4 c. white wine (reduce by 1/2)
1/2 c. chicken stock (reduce reduce by 1/2)
1/4 t fresh nutmeg
salt and pepper (I season along the way, salting the onion first)
Chicken, pork, beef, potatoes…anything that goes with shrooms.
(P.S. Notice the 2,4,2,4 pattern -makes it easier to memorize)
lisa on 3.18.2010
While I like the name “Magical”, I think I’ll re-name it “3-2-1 Butter Sauce” so I can remember it (3 = 1/3 butter, 2= 2 tbl preserves & 1= 1 tbl balsamic) There … now it’s stuck in my “filing cabinet” : )
Debby on 3.18.2010
Being a fan of Jaden, and having her cookbook, the photo is a gorgeous. The sauce is so simple, and I can hardly wait to make it on chicken tonight. This is kind of a cheater pan sauce, and that’s good enough for me. I just happen to have some homemade apricot-pineapple jam. Thanks, Jaden! You rock!
PS: Why would someone put Splenda in balsamic vinegar? For real?
steffiweffi on 3.18.2010
Mmmmmmm! This might just have to be included in tomorrow night’s dinner!
mirinblue on 3.18.2010
My “magical” dipping sauce-take some apricot jam (abt 1/3-1/2 cup) add 1 or 2 tablespoons grainy mustard and 1 tsp or so of sriracha to taste, stir together, nuke for abt 30 seconds and voila! good as a quickie for eggrolls, chicken fingers etc. Also, leave out the hot sauce, add vinegar and oil and instant salad dressing!
Susie @ Hick Chick on 3.18.2010
Balsamic Sauce:
1/3 cup sugar or sugar substitute (like splenda)
1/2 cup Balsamic Vinegar
1 tsp. coarse ground black pepper (or less)
Combine balsamic vinegar, Splenda or sugar, and black pepper in small saucepan. Let it come to a very low simmer and cook until reduced by half, about 10-15 minutes.
This rocks my world. I want to eat it on everything. Fish & veggies are particularly good – but some got on my cottage cheese and it was super delicious on that too!
Carolette on 3.18.2010
My favorite go-to sauce for chicken is: mix some mayo with some mustard – alot of mustard or a little depending on how you like it. Add a spash of hot sauce and a good handful of chopped green onions. Salt and pepper and you’re done. Its really good!
my life in tune on 3.18.2010
My palate is obviously unrefined, but I think A1 steak sauce and good ol’ Hidden Valley Ranch dressing are good on just about anything.
Not that I use it on everything, of course. I’m not five anymore. (I’ll admit to still dipping my steamed artichoke leaves in Ranch dressing, though. Mmmmm…)