Balsamiccoconutmilksauce Recipes

BALSAMIC CREAM SAUCE

Balsamic Cream Sauce image

The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time.

Provided by Kevin Watral

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 tablespoons butter
¼ onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
½ cup grated Parmesan cheese

Steps:

Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Nutrition Facts : Calories 380 calories, Carbohydrate 4.2 g, Cholesterol 107.9 mg, Fat 38.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 20.5 g, Sodium 442.8 mg, Sugar 1.8 g

BALSAMIC-COCONUT MILK SAUCE

Balsamic-Coconut Milk Sauce image

Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.

Provided by COOKGIRl

Categories Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

1/2 cup aged balsamic vinegar
2 tablespoons sugar (I used demerara)
1/2 cup coconut milk
salt, to taste
fresh cracked black pepper, to taste

Steps:

Place the balsamic vinegar and sugar in a sauce pan. Bring almost to the boil then reduce to low-medium heat. Reduce to half until the vinegar has started to thicken and all the sugar has dissolved.
Stir in the coconut milk and bring almost to the boil. Reduce heat to simmer; cook 2-3 minutes.
Season with salt and cracked black pepper to taste.

BALSAMIC ONION SAUCE

Balsamic Onion Sauce image

Provided by Bobby Flay

Categories condiment

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup balsamic vinegar
2 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
Salt and freshly ground black pepper
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup
1 teaspoon hot sauce

Steps:

Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.

BALSAMIC MAYO

Balsamic Mayo image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 40m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup balsamic vinegar
1/2 teaspoon black peppercorns
4 sprigs fresh thyme
1 large clove garlic, smashed
1 cup mayonnaise

Steps:

Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.

BALSAMIC PAN SAUCE

Balsamic Pan Sauce image

Provided by Bruce Aidells

Categories Sauce Christmas Quick & Easy Vinegar Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 4

Ingredients

Reserved goose roasting pan with juices
1 cup (about) low-salt chicken broth
1 cup balsamic vinegar
2 tablespoons (packed) dark brown sugar

Steps:

Strain juices from reserved roasting pan into large measuring cup; discard solids in strainer. Spoon fat off surface of pan juices in measuring cup. Add enough chicken broth to degreased juices to measure 1 cup. Place reserved roasting pan over 2 burners set at medium heat. Add vinegar to pan and bring to boil, scraping up browned bits; pour vinegar into saucepan. Add pan-juice mixture and sugar to saucepan. Bring pan sauce to boil, whisking until sugar dissolves.
Boil until sauce coats spoon thinly and is reduced to 1 1/3 cups, about 10 minutes. Season with salt and pepper. Transfer to gravy dish and serve with geese.

BALSAMIC PASTA SAUCE

Balsamic Pasta Sauce image

Quick and easy red sauce with balsamic vinegar. Serve over pasta.

Provided by aebon

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, finely chopped
½ teaspoon salt
3 large cloves garlic, minced
2 teaspoons Italian herb mix
½ teaspoon ground fennel seed
½ teaspoon red pepper flakes
¼ cup balsamic vinegar
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste

Steps:

Heat olive oil and butter in a large skillet over medium-high heat. Add onion and salt; saute until onion is translucent, about 5 minutes. Stir in garlic, herb mix, fennel, red pepper flakes. Add balsamic vinegar. Continue to heat until mixture appears slightly syrupy, about 5 minutes. Add tomatoes and tomato paste. Bring back to a simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 15.2 g, Cholesterol 5.1 mg, Fat 7 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 426.7 mg, Sugar 3 g

BALSAMIC VINEGAR SAUCE

Balsamic Vinegar Sauce image

Provided by Bryan Miller

Categories easy, condiments, side dish

Time 25m

Number Of Ingredients 10

Ingredients

8 ounces unsalted butter
1 medium red onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
8 shiitake mushroom stems
1 medium ripe tomato, coarsely chopped
1 bay leaf
1 teaspoon black peppercorns
1/3 cup balsamic vinegar
1/3 cup water
Salt and freshly ground black pepper to taste

Steps:

Cut 6 tablespoons of the butter into 1/2-inch cubes. Refrigerate. Melt the remaining butter in a large saucepan over medium heat. Add onion, garlic, mushroom stems, tomato and bay leaf. Cook, stirring occasionally, until the vegetables are soft but not brown, about 6 minutes.
Add vinegar and water. Reduce over medium high heat until just a syrupy liquid remains, about 8 minutes. Lower the heat slightly. Whisk in the cold butter, 2 to 3 pieces at a time, allowing each addition to be absorbed before adding the next. Strain through a fine sieve. Season with salt and pepper. Keep warm over a double boiler.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 15 grams, Sodium 250 milligrams, Sugar 3 grams, TransFat 1 gram

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