1,840 butters sauce recipes

Gnocchi al Gorgonzola with a creamy sauce of melted Gorgonzola, butter, Parmesan, and warm cream. A rich Italian classic that comes together in minutes.

Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

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.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Microwave cheese sauce made with sharp cheddar, butter, flour, and dry mustard in under 5 minutes. A lump-free roux-based sauce without constant stovetop stirring.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Pan-roasted grouper crusted with whole mustard seeds and thyme, served with leeks, corn, and a white wine butter sauce finished with lime juice.

Lamb loin en croute with roasted red peppers, feta, and spinach wrapped in golden puff pastry. Finished with a rich balsamic shallot butter sauce - a restaurant-worthy dinner party centerpiece.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.

Kotopita, a traditional Greek chicken pie with tender shredded chicken in a creamy egg and cheese sauce wrapped in layers of crispy, buttered phyllo dough. Bakes golden and flaky.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Warm butter-rum sauce made with brown sugar, butter, and a splash of rum, poured over a fork-pricked pound cake so it soaks into every bite. Ready in 25 minutes.