549 butter sauce recipes

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Jumbo pasta shells stuffed with creamy chili-seasoned ground beef, baked in taco sauce under a blanket of melted cheddar, Monterey Jack, and crushed tortilla chips. Taco night meets stuffed shells.

A simple and delicious macaroni and cheese casserole that's made with bell peppers and tabasco sauce.

Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.

Beanless Texas-style chili built on 4 pounds of sirloin, both ground and cubed, with bold chili powder, cumin, and a generous pour of hot sauce. All-beef and slow-simmered until thick, fiery, and fork-tender. Feeds ten.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Another succulent chicken dish that doesn't disappoint in flavor!

Cheese and chile squares, a baked appetizer of cottage cheese, Longhorn cheddar and Monterey Jack layered with green chiles and a tabasco-spiked egg custard. Cuts into 24 crowd-ready bites for parties.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Eggplant au gratin with sauteed mushrooms in a creamy bechamel sauce, topped with Parmesan bread crumbs and broiled golden. A rich French-style vegetable casserole.