Creamy Balsamic Cheese Sauce
Surprisingly cream and balsamic vinegar make a good combination as proven in this simple yet tasty sauce. Works well over chicken or steamed vegetables such as asparagus.
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 onion, finely diced
- 2 tablespoons balsamic vinegar
- 2 teaspoons chicken stock powder
- 1 cup (250ml) thickened cream
- 1/2 cup grated Parmesan cheese
Directions
Preparation:5min ›
Cook:20min ›
Ready in:25min
- 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 stock and cream.
- Bring to a simmer then remove from the heat and stir in the Parmesan cheese until melted.
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Reviews and Ratings
Global Ratings:
(229)
Reviews in English (179)
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 USA and Canada)
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 USA and Canada)
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 USA and Canada)