Balsamic Butter Sauce

A sauce of reduced balsamic vinegar and butter. I made this to serve as a dressing over chard, but it is good on any hot veggies that go with butter. The sauce is mild enough to drizzle warm over lamb or veal chops too.

Step: 1

Melt 4 pieces of butter in a small saucepan. Add balsamic vinegar. Simmer until reduced by half and consistency is thick and syrupy, about 15 minutes. Remove from heat and whisk in remaining butter. Season with salt and pepper and let cool.

Per Serving: 116 calories; protein 0.2g; carbohydrates 3.5g; fat 11.6g; cholesterol 30.5mg; sodium 106.9mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .