8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
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The favorite recipe from yesterday’s cooking class was the balsamic sauce on seared salmon. The sweet and sour qualities of balsamic vinegar are a wonderful compliment to many foods. Plus, the capers add saltiness and the raisins add sweetness. I also use this sauce on roasted vegetables (cauliflower, broccoli, Brussels sprouts, asparagus, onions, or any other vegetables). Need an additional side dish for Thanksgiving? Roast the vegetables (400 degrees for 20 minutes, depending on the size of the vegetable), then toss with this balsamic sauce.

Kitchen Conservatory offers several balsamic vinegars, including a 12-year-old aged balsamic that is delicious all by itself.

Balsamic Butter Sauce

  • 6 tablespoons butter
  • 5 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 2 tablespoons drained capers
  • 2 tablespoons raisins

In a fry pan, melt the butter. Add the vinegar and sugar and bring to a boil and cook for a minute. Add the capers and raisins. Remove from heat. Toss with roasted vegetables or drizzle on cooked fish or chicken.

Interested in more dishes using balsamic vinegar? Sign up for a cooking class with Christie Saali, In Thick With Balsamic, on December 16