354 butter sauce recipes

Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.

Garlic fettuccine with broccoli and walnuts tossed in a seasoned lemon-basil butter sauce. A quick 30-minute pasta dinner that pairs well with a fresh spinach salad.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

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.

Flambe bananas in brown sugar butter sauce with raisins, walnuts, and brandy. A 15-minute showstopper dessert with caramelized fruit and a dramatic flame finish.

Peanut butter sundae with a warm homemade honey peanut butter sauce over vanilla ice milk, topped with wheat germ. Simple, nostalgic, and lighter than fudge.

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

Pumpkin cheese tart with a gingersnap-oat crust and a marbled cream cheese-pumpkin filling, finished with warm caramel sauce. A lighter take on pumpkin pie that actually holds its own on the holiday table.

Oysters Rockefeller, the New Orleans classic: shucked oysters in the half shell, baked on a bed of rock salt under a rich green herb-butter sauce until browned and bubbling. An elegant baked oyster appetizer.

Sweet and fruity sauce made from applesauce, apple butter, raisins, and maple syrup, simmered until thick and glossy for ham.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Easy chocolate pudding cake bakes its own fudgy sauce underneath a tender cake layer. A no-egg, no-butter self-saucing dessert that magically separates in the oven.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Pork chops in wine sauce rubbed with sage, rosemary, and garlic, browned in butter, then braised in dry white wine. The pan sauce reduces to a syrupy glaze poured over the chops.