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Balsamic Beurre Noir

Rated as 3.83 out of 5 Stars

"An incredibly easy and delicious balsamic butter sauce."
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Ingredients

15 m servings 168 cals
Original recipe yields 2 servings

Directions

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  1. Melt butter in a skillet over medium heat until it foams. Stir in garlic; cook until edges just start to turn golden, about 2 minutes.
  2. Stir balsamic vinegar into skillet, bring to a simmer and cook over medium heat until vinegar is reduced by 2/3 to create a thick sauce, 1 to 2 minutes.
  3. Stir in chile peppers and reduce heat to low.
  4. Whisk in tomato paste, salt and black pepper. Remove skillet from the heat.
  5. Stir in butter; whisk constantly until the butter melts and is completely incorporated into the sauce.

Nutrition Facts


Per Serving: 168 calories; 15.7 g fat; 7.1 g carbohydrates; 0.5 g protein; 41 mg cholesterol; 52 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Simple and really tasty! However I have to ask why no salted butter? I get it for this recipe, but it can be pretty darn tasty on toast or a Ritz cracker... Just defending my love for the season...

Most helpful critical review

This is the first Chef John recipe that was just OK for us. This was very acidic. I used really good balsamic but it was a very strong - overwhelming flavor. Sorry but this wasn't quite to ou...

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This is the first Chef John recipe that was just OK for us. This was very acidic. I used really good balsamic but it was a very strong - overwhelming flavor. Sorry but this wasn't quite to ou...

Simple and really tasty! However I have to ask why no salted butter? I get it for this recipe, but it can be pretty darn tasty on toast or a Ritz cracker... Just defending my love for the season...

SO GOOD!

Fantastic!!! I put this on Alder wood cooked Salmon and it was incredible! Much sweeter than I expected! I can't wait to make this for some guests!

I grabbed this last minute and was delighted at the results. I added a touch more butter and skipped the unsalted butter with no issues; I made up for it by not adding salt later. I did not ha...

I had to add a whooole lot to make it less acidic