Balsamic Beurre Noir

Balsamic Beurre Noir

Made  times
Chef John 23803

"An incredibly easy and delicious balsamic butter sauce."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


15 m servings 168 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a skillet over medium heat until it foams. Stir in garlic; cook until edges just start to turn golden, about 2 minutes.
  2. Stir balsamic vinegar into skillet, bring to a simmer and cook over medium heat until vinegar is reduced by 2/3 to create a thick sauce, 1 to 2 minutes.
  3. Stir in chile peppers and reduce heat to low.
  4. Whisk in tomato paste, salt and black pepper. Remove skillet from the heat.
  5. Stir in butter; whisk constantly until the butter melts and is completely incorporated into the sauce.


Most helpful
Most positive
Least positive

This is the first Chef John recipe that was just OK for us. This was very acidic. I used really good balsamic but it was a very strong - overwhelming flavor. Sorry but this wasn't quite to ou...

Simple and really tasty! However I have to ask why no salted butter? I get it for this recipe, but it can be pretty darn tasty on toast or a Ritz cracker... Just defending my love for the season...

I had to add a whooole lot to make it less acidic

Fantastic!!! I put this on Alder wood cooked Salmon and it was incredible! Much sweeter than I expected! I can't wait to make this for some guests!

Other stories that may interest you