Posted by: Jonjon | March 20, 2009

Sauce – Basalmic Vinegar Sauce 8/10

Sauce – Basalmic Vinegar Sauce 8/10

March 20 2009

This was so FLAVORFUL! I doubled the sauce only I took the suggestions of others & used just 1 tbp. of soy & 2 Tbp. of balsamic. I did brown the butter (what an aroma!) & also reduced the balsamic a bit after I added it to the butter

the original recipe called for brown butter(melted til it is browned lightly),

* 1 bunch fresh asparagus, trimmed
* cooking spray
* salt and pepper to taste
* 2 tablespoons butter
* 1 tablespoon soy sauce
* 1 teaspoon balsamic vinegar =2TBSP basalmic


1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
3. Bake asparagus 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

I only made the sauce. I browned the butter…and then I added the tablespoon of soy sauce and 2 tablespoons of basalmic. At first, the flavor tasted a bit bland, but still quite good. As you boil it down, I let it simmer for about 5 minutes, the flavor became more intense. This tasted like as if it would be good on vegetables, so I will this on fried beans tonight. You have to have it while it’s still hot and warm, otherwise it will solidify back into butter again.


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