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READY IN 25 mins

Balsamic Cream Sauce

Read Reviews (157)

"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." — Kevin Watral

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Original recipe makes 1 1/2 cups Change Servings

2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar

2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese

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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.

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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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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.

—makeiteasy4me

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Most Helpful Critical Review

Jan 28, 2010

I followed the recipe exactly only adding a bit of minced garlic and I found the sauce tasted more like a creamy "french onion soup" sauce possibly due to the carmelizing of the onions and the addition of the chicken bouillon. In order to cut down on the sodium I used unsalted butter, 1 tsp. of sodium free bouillon and 1 tsp. of regular bouillon. In order to avoid the cheese clumping into the sauce, while it was simmering I added the shredded parmesan a little at a time and whisked it in vigorously. I served it over penne pasta and topped it with a bit more shredded parmesan and fresh parsley. My husband enjoyed it, but in the future I would use only 1 tsp. of bouillon and avoid carmelizing the onion.

—Jillian

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199 Ratings

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Jun 08, 2008

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!

—tracy m.

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Feb 16, 2008

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.

—Emily

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Apr 20, 2008

This dish is so fabulous...love it! I actually added turkey sausage with it, it is a little less spicy so it doesn't overwhelm the sauce. Also instead of heavy cream I used chicken stock and 1/3 less fat cream cheese, it is still creamy and yummy but a bit more healthy for you...great trick with any cream sauce!

—Ali

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Aug 24, 2008

This is a great recipe! I could only use ingredients I had. So what I did instead of using cream, I used 2% milk (1 1/2 cup) and omitted the chicken granules (I'm a vegetarian). I didn't have any parmesan cheese, I actually forgot to add regular cheese at the end. But it turned out really good. As a thickening agent I used a roux (2 TBSP of unsalted butter and 3 TBSP of flour) it worked really well. I would add though for fettuccine I would add a 1/2-1 cup of pasta water.

—ENGLISHGURL05

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Oct 20, 2010

This was a very nice and pleasant surprise for a quick and simple sauce that had me planning what to use it on the next time I make it. I admit, I forgot to get the heavy cream and didn't realize it until the last minute so I did sub evaporated milk for it. Everything else was done as per the recipe and it worked beautifully. Start to finish it was about 25 minutes til dinner was on the table. I served it over cheese tortellini. I also served a spinach salad on the side dressed with a strawberry vinaigrette and toasted almonds. A nice quick, meatless dinner in under a 1/2 hour. ...take that Rachel Ray :)

—Avon- status quo PRO

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Sep 03, 2008

This recipe was so easy and tastes great! I added chicken breast strips and spinach to it and I used 1/4 cup Asiago with 1/4 parmesan rather than 1/2 cup of parmesan... I also added a dash of garlic. It looked nice on the plate and was very flavourful!

—melcross

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Nutrition

Calories
380 kcal
19%

Carbohydrates
4.2 g
1%

Cholesterol
108 mg
36%

Fat
38.3 g
59%

Fiber
0.1 g
< 1%

Protein
6.4 g
13%

Sodium
443 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Balsamic Cream Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 380
Calories from Fat: 344

% Daily Value *
Total Fat 38.3g 59 %
** Saturated Fat 20.5g 102 %
Cholesterol 108mg 36 %
Sodium 443mg 18 %
Potassium 81mg 2 %
Total Carbohydrates 4.2g 1 %
Dietary Fiber 0.1g < 1 %
Protein 6.4g 13 %
Sugars 1.8g
Vitamin A 22 %
Vitamin C 2 %
Calcium 23 %
Iron 3 %
** Thiamin 2 %
** Niacin 11 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.