Creamy Balsamic Sauce

    (217)
    30 min

    This cheesy sauce is simple to make and packed full of flavour. It goes well with practically anything, but particularly with chicken or pasta.


    211 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 30g butter
    • 1/4 onion, finely chopped
    • 2 tablespoons balsamic vinegar
    • 2 teaspoons chicken stock granules
    • 250ml double cream
    • 40g grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

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

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    Reviews & ratings
    Average global rating:
    (217)

    Reviews in English (172)

    by
    75

    This is a very good and easy sauce. It reheats well too. For a fast meal, I make the "A Good Easy Garlic Chicken" in the pan first and then this sauce. I serve the chicken and sauce over whatever pasta I have on-hand. The only thing I do different is to 1/2 the chicken bouillon and leave the sauce on the burner while stirring in the parm. cheese. It's a definite keeper! *UPDATE* I've made this 3 times (w/the chicken) and each time it leaves me wanting to lick the bowl clean.  -  06 Jun 2009  (Review from Allrecipes US | Canada)

    by
    53

    I loved this flavour! I didn't use heavy cream - I used milk and it turned out very nicely still. I used on chicken ravioli and it was delicious!  -  08 Jun 2008  (Review from Allrecipes US | Canada)

    by
    40

    This recipe was absolutely delicious! and very easy to make. I didn't have much luck with the parmesan. It didn't melt into the sauce well - staying, rather, in a clump at the bottom of the pan. I used the sauce with gnocchi, asparagus and scallops. I found it to be a good combination. My friends were very impressed. I will definitely make this again.  -  16 Feb 2008  (Review from Allrecipes US | Canada)

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