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Balsamic Butter Sauce

Rated as 4 out of 5 Stars

"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."
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25 m servings 116
Original recipe yields 8 servings (1 cup)


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  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.


  • Cook's Notes:
  • I added a little good-quality balsamic just at the end for extra sweetness, but this is optional.
  • When the sauce cools completely, it can be rewhisked to form a really thick, buttery sauce.

Nutrition Facts

Per Serving: 116 calories; 11.6 3.5 0.2 31 107 Full nutrition

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11.21.18 This is an easy way to style up a steamed veggie. Carrots today, and the next veggie will be green beans. Thanks for sharing your recipe.