1,840 butter sauce recipes

Orange-Bourbon Chicken with Buttered Almonds recipe

Oven-puffed peaches and cream pancake: a dramatic Dutch baby with sliced peaches, pecans, and cinnamon baked into the custardy batter. Finished with an almond-scented sour cream drizzle.

Easy microwave poached chicken breasts with a cheesy dill sauce.

Chinese sesame noodles tossed in a tahini sauce with soy sauce, rice vinegar, chili paste, ginger, and sesame oil. Served with steamed peas and ready in 25 minutes.

Sauteed sturgeon topped with a silky vermouth and dill butter sauce. A restaurant-style fish dinner with a classic French-inspired reduction.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Glazed beets with pineapple tidbits in a sweet brown sugar and lemon butter sauce. A quick 15-minute side dish using canned beets and pineapple.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

The Australian hamburger with the lot: a beef patty stacked with a fried egg, bacon, cheese, grilled pineapple, and the all-important slice of pickled beetroot, plus caramelized onions and barbecue sauce on a toasted bun.

Pan-roasted grouper crusted with whole mustard seeds and thyme, served with leeks, corn, and a white wine butter sauce finished with lime juice.

Lamb loin en croute with roasted red peppers, feta, and spinach wrapped in golden puff pastry. Finished with a rich balsamic shallot butter sauce - a restaurant-worthy dinner party centerpiece.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Irish mackerel with rhubarb stuffing and a tangy rhubarb puree sauce. Fillets rolled around a breadcrumb-rhubarb-onion filling and baked until flaky. A traditional Irish pairing.