Meet the easiest way to make dinner taste restaurant-level: Balsamic Browned Butter. Nutty, toasty butter meets the tangy-sweet depth of The Olive Leaf Traditional Balsamic for a sauce you can whisk together in minutes. Drizzle it over roasted veggies, seared chicken or salmon, pasta, gnocchi, or even warm bread. Once you try it, you’ll put it on everything.

Ingredients

• 1/2 cup unsalted butter
• 2 Tbsp The Olive Leaf Traditional Balsamic Vinegar
• 1/2 tsp fine salt
• 1/4 tsp freshly ground black pepper

Directions

1. Brown the butter: Add butter to a small saucepan or light-colored skillet over low to medium-low heat. Cook about 8–12 minutes, stirring occasionally, until the milk solids turn golden and the butter smells nutty.
2. Rest & whisk: Remove from heat and let cool 2 minutes. Whisk in the Traditional Balsamic, salt, and pepper until glossy.
3. Serve: Spoon immediately over your dish or keep warm on the lowest heat.

Flavor Variations

• Lemon Balsamic Browned Butter: Swap in Lemon Balsamic for a bright citrus finish—excellent on asparagus, shrimp, and chicken piccata.
• Cinnamon Pear Browned Butter: Use Cinnamon Pear Balsamic for a cozy, lightly spiced drizzle over roasted butternut squash, sweet potatoes, or pork chops.
• Herb finish: Stir in chopped fresh thyme, sage, or parsley right before serving.

Ways to Use It

• Toss with roasted carrots, Brussels sprouts, or potatoes.
• Spoon over seared scallops, salmon, or grilled steak.
• Dress warm pasta, ravioli, or gnocchi with grated Parmesan.
• Drizzle on fresh bread or swirl into mashed potatoes.

Tips

• A light-colored pan helps you see the butter brown without burning.
• If the butter gets too dark, start over—burnt butter tastes bitter.
• Make ahead: cool completely, refrigerate up to 5 days, and rewarm gently.