3,127 butter recipes

Pepper steak stir-fry with Old Bay seasoning, round steak, bell peppers, mushrooms, and a glossy soy-cornstarch sauce served over rice. A quick weeknight dinner with Chesapeake Bay flair.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

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.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Beef filet mignon en croute stuffed with blue cheese butter and wrapped in golden puff pastry. A classic dinner-party showstopper with garlic and chives.

Noodles Romanoff with egg noodles tossed in sour cream, Parmesan, garlic, and chives. A creamy, tangy side dish that comes together in minutes with no baking required.