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Ingredients
| olive oil: 2 Tbl |
| salted butter: 2 Tbl |
| onions: 1/4 (minced) |
| balsamic vinegar: 2 Tbl |
| chicken bouillon: 2 tsp |
| heavy whipping cream (fluid): 1 cup |
| parmesan cheese (grated): 1/2 cup |
Balsamic Cream Sauce
Credit: AllRecipes
User rating:
"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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Prep Time
5 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
Directions
- 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.