Balsamic Cream Sauce recipe

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Ingredients

2 tablespoons olive oil
2 tablespoons butter
¼ onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
½ cup grated Parmesan cheese

Nutrition Info

380 calories
carbohydrate: 4.2 g
cholesterol: 107.9 mg
fat: 38.3 g
fiber: 0.1 g
protein: 6.4 g
saturatedFat: 20.5 g
servingSize: -
sodium: 442.8 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Recipe Yield

1 1/2 cups

Recipe Note

The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time.

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