Vanilla Infused Basalmic Brown Butter Sauce

I’m competing again for Iron Chef Mom 2013.  Last week I entered and won with my Tomato Caprese Salad.  It is one of my favorite summer foods!

I love the flavor of really good vanilla.  Vanilla is a wonderful spice that is warming, soothing and calming–the essence of vanilla adds a complexity that almost goes unnoticed–until it’s gone and then the food seems dull and just a bit lacking.

To make vanilla sugar you need vanilla bean and sugar.  I happened to have organic sugar and organic vanilla bean (both were on sale when I went shopping for this post).

IMG_1989The vanilla bean is NOT dry.  It smells wonderful.  Cutting the bean lengthwise can be tricky–I hold it at one end and cut down the middle.

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I scrape the sticky seeds out of the bean and add them to the sugar–I then add the bean into the bag and mash it up so that it will infuse with the sugar.

This vanilla sugar, by the way, can be used in any recipe!  My favorites are coffee, rice pudding, the topping of French Toast Bake and poundcake.

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butter with vanilla sugar melting

butter with vanilla sugar melting

 

IMG_20031/2 cup balsamic vinegar (Modena or white – both are good) –beware–it splatters like crazy when you add it.

 

IMG_2010I baked my carrots in the oven for 40 minutes at 350 degrees.  I like them still a little crunchy.

I added the brown butter sauce to the carrots and added some craisins.

I would also use this Vanilla sauce as a salad dressing, on rice, on root veggies, steamed asparagus and broccoli.  It is a very versatile sauce that can add a little something special to boring roasted carrots.

The recipe:

1/2 stick of butter

2 Tbs. of vanilla sugar

1/2 cup of vinegar

1.  Melt the butter gently, add sugar and heat gently.  Once the sugar is melted turn up the heat until the butter starts to brown.

2.  When the butter is a medium brown, CAREFULLY, add the vinegar.  It will bubble and boil and begin to thicken in just a few minutes.

3.  Use right away or let it cool, label and store it in a jar in the fridge.

Other (traditional) options are to add sage and garlic to the final cooking stage.

Be Blessed as you blend sweet, savory, buttery goodness for you family.

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