1,840 butters sauce recipes

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Pan-seared pork chops with a quick peanut ginger sauce made from chicken broth, peanut butter, and lemon juice. Served over noodles and topped with chopped peanuts.

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

Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.

Authentic Vietnamese shrimp paste molded around sugar cane sticks, broiled until bright orange, and wrapped in rice paper with fresh mint, cilantro, and cucumber. Dipped in tangy nuoc cham sauce, these are a Southeast Asian street food classic.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan 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.

Basic Italian tomato sauce with peeled plum tomatoes, garlic, basil, a splash of red wine, and a knob of butter for a silky, restaurant-style red sauce in 40 minutes.

Spinach ricotta gnocchi tossed in a simple butter-cream Parmesan sauce. Handmade Italian green gnocchi that are light, pillowy, and freezer-friendly.

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

No-bake muesli bars with oats, crushed cornflakes, coconut, dried fruit, and peanut butter held together with a buttery honey sauce. Chilled and sliced into chewy snack bars.

Rich fettuccine Alfredo with lump backfin crabmeat folded into a butter, cream, and Parmesan sauce. A luxurious Chesapeake-meets-Italian pasta in just five core ingredients.

Scalloped red potatoes baked in garlic-infused cream reduced with butter and Parmesan. A rich, golden gratin with a beautifully concentrated sauce.

Pan-seared salmon with a Zinfandel butter sauce, browned mushrooms, and shallots. The wine reduces into a silky, glossy pan sauce that coats each fillet with bold red wine flavor.

Foamy cranberry sauce is a whipped butter and powdered sugar dessert sauce with cranberry juice, orange zest, and beaten egg white. Light, fluffy, and made for cranberry pudding.