Balsamic Cream Sauce

SUBMITTED BY: Kevin Watral

"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."

PREP TIME	5 Min
COOK TIME	20 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 1 1/2 cups

USMETRIC

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INGREDIENTS

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

READ REVIEWS (11)

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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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 20, 2008 by Ali

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!

2 users found this review helpful

Reviewed on Feb. 16, 2008 by Emily

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.

2 users found this review helpful