549 butter sauce recipes

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Seared bay scallops in a white wine and ginger butter sauce with fresh mint, served over butter-softened carrots. An elegant French-inspired seafood dish with bright, unexpected flavors.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Quail breasts braised in a lemon-butter sauce with mushrooms, nutmeg, sherry, and Angostura bitters. A Southern-style game bird dish served over egg noodles.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Braised Belgian endive with framboise (raspberry brandy) in a butter sauce finished with lemon juice. An elegant French vegetable side dish with just five ingredients.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Sole fillets baked in white wine, topped with a light butter sauce, and ringed with sweet mandarin oranges broiled until warm. A quick, elegant dinner for two.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.