549 butters sauce recipes

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Meatballs Kirkland with frozen Italian meatballs in a creamy mushroom and asparagus soup sauce with mushrooms, served over buttered egg noodles.

Grilled chicken with hazelnut butter tops butter-brushed grilled chicken breasts with slices of compound hazelnut butter that melt into a nutty pan sauce. Restaurant-style 30 minute dinner.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Grilled halibut steaks basted with seasoned butter and served with a chilled cucumber-sour cream sauce. Light, fresh, and ready in 30 minutes.

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

Pan-sauteed chicken breasts with a quick raspberry vinegar cream sauce, green onions, and unsalted butter. An elegant 30-minute dinner with a tangy, silky pan sauce.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Baked chicken glazed with an orange juice, butter, cinnamon, and ginger sauce. Brushed repeatedly while baking for a golden, citrus-spiced finish.

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.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Crispy red snapper cakes loaded with Creole seasoning, basil, cilantro, Dijon, and lime, sauteed golden in butter. Served with a spicy roasted pepper sauce.

Ham and mustard biscuit rolls with a sharp cheddar cheese sauce. Ground ham, butter, and mustard rolled into biscuit dough, sliced into pinwheels, and baked golden brown.

Garlic butter shrimp scampi with lemon, herbs, and orange liqueur reduced into a concentrated sauce. Served over pasta or rice for a quick, elegant seafood dinner.

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.