Creamy Balsamic Cheese Sauce

    25 minutes

    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.

    216 people made this

    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

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    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.
    2. Stir in the balsamic vinegar and cook for 1 minute before stirring in the chicken stock and cream.
    3. Bring to a simmer then remove from the heat and stir in the Parmesan cheese until melted.

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    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)