Wednesday, February 29, 2012

Magical Butter Sauce 3 - 2- 1

This was a great find from Jaden at Steamy Kitchen, and I was fortunate to bump into it.

The name magical butter sauce fits this recipe perfectly. All it takes are three basic stand-alone ingredients,
butter, jam and balsamic vinegar to create an almost instant and versatile sauce that can be poured over or served along-side almost any seafood or vegetable dish.

Thank you Jaden! And thank you Lisa who commented on Jaden’s post, making it so I will always remember this recipe. She renamed it the 3 – 2 – 1 butter sauce.
3= 1/3 cup Butter
2= 2 Tbsp. Jam
1= 1Tbsp. Balsamic vinegar.
No, the 3 = 1/3 doesn’t make entire sense but it is a good way of remembering what goes in the sauce, and if you put too much or too little butter, will that really matter?

As Jaden said, we always need a go to sauce tucked away in our memory bank for when we don’t have our cookbooks handy. This is one of those recipes.

I used apricot jam and thought the sauce was well balanced, but almost any kind would work. I poured this sauce over Roasted Brussel Sprouts but I can assure you that I will be experimenting with many more dishes, real soon.

1/3 cup butter
2 Tbs. your favorite jam
1 Tbs. balsamic vinegar
 Kosher salt
 Black pepper

 Melt butter, jam and balsamic in a microwave safe bowl along with a good pinch of kosher salt and black pepper. Mix to blend and pour over anything you want!

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