Best 11 Butter Pecan Sauce Recipes

CATFISH WITH BROWN BUTTER-PECAN SAUCE

Steps:

• In a shallow dish, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and turn to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, add fillets. Cook until fish just begins to flake easily with a fork, 2-4 minutes on each side. Remove fish to a serving platter and keep warm., In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon zest and juice. Serve with fish and lemon wedges.

CATFISH AND OKRA WITH PECAN BUTTER SAUCE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
• Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
• Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
• When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
• While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

BUTTER PECAN SAUCE

Steps:

• In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

PANFRIED TROUT WITH PECAN BUTTER SAUCE

Steps:

• Preheat oven to 200°F.
• Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
• Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
• Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
• Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.

PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE

Steps:

• Pie Crust
• Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
• Pumpkin Filling
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Pecan Syrup
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Assembly
• Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
• Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
• Whiskey Butter Sauce
• Melt the butter in the top of a double boiler set over gently simmering water.
• Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

ACORN SQUASH WITH BUTTER PECAN SAUCE

Steps:

• Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
• Bake at 350°F for 30 to 35 minutes or until almost tender.
• Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
• Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.

PECAN-CRUSTED GROUPER WITH WARM BUTTER PECAN SAUCE

Steps:

• Preheat oven to 350 degrees F. In work bowl of food processor combine 1/2 cup of flour, 1 cup of pecans, 1 teaspoon Creole spice, salt and pepper and process until just smooth but not oily; transfer to a shallow bowl. In another shallow bowl mix remaining flour with 1 teaspoon spice; in a third bowl whisk egg with milk. Season fish with remaining Creole spice. Bread fish, dipping it first in seasoned flour, then in egg wash, then in pecan mixture. In an ovenproof sauté pan heat oil until shimmering, add fish and cook until golden. Carefully turn fillets and transfer skillet to oven to finish cooking. Bake about 12 minutes. Remove fish from pan and set aside, tented with tin foil on warm plates. Make sauce: In the same saucepan, add the shallots and cook 2 minutes, scrapping the bottom. Then add heavy cream and deglaze any remaining brown bits off the bottom and reduce by half. Reduce heat to very low. Whisk in butter, a few pieces at a time, until sauce begins to lightly emulsify; remove from heat if butter melts too quickly. When butter is fully incorporated whisk in the rest of the pecans. Taste and adjust seasonings. Set aside and keep warm. To serve, ladle sauce onto 4 dinner plates, top with some of the fish and drizzle a little bit more sauce across the top and serve hot, garnishing with thinly sliced chives.

BUTTER PECAN SAUCE

Steps:

• In a heavy 2 quart/liter saucepan, combine sugars, butter, and corn syrup.
• Cook over medium heat, stirring occasionally, until mixture comes to a full boil and sugar is completely dissolved (5 to 8 minutes).
• Check to make sure sugar is completely dissolved by dropping a small drop in cold water and checking to make sure it is no longer grainy.
• Remove from heat and cool 5 minutes.
• Stir in whipping cream, Butter Pecan Extract and toasted pecans.
• Serve warm or keep refrigerated.

FISH W/PECAN BUTTER SAUCE AND MEUNIERE SAUCE

Steps:

• PECAN BUTTER SAUCE: Blend all ingred. in blender until creamy MEUNIERE SAUCE: Combine stock and garlic in saucepan. Boil then reduce heat to simmer for 2 min. Remove from heat. In saucepan melt 4 T butter over high heat. Add flour and whisk until smooth,. Remove from heat. Return stock to med heat..gradually add butter/flour mixture and whisk until smooth. Reduce heat to low and add remaining 2 1/2 sticks butter whisking constantly. Add worcestershire and salt. Cook 5 min until thicken. FISH: Combine milk and egg. Combine seasonings. Add 1 T seasoning to flour. Sprinkle some seasoning lightly on both sides of fish. Warm plates to 250 degrees. Heat oil (1/4 inch) in black skillet to 350. Dredge fish in flour. Soak in egg mixture then just before frying, drain egg and dredge in flour again. Fry in hot oil until golden (2-3 min per side) Drain on paper towels. Spread 2 T Pecan Butter sauce on top of each fillet. To serve: spoon 1/3 C Meuniere sacue onto each heated place and place fish on top. Sprinkle with pecans

GIANT PECAN-BUCKWHEAT PANCAKE WITH BROWN BUTTER SAUCE

Steps:

• For the sauce: Heat the butter over medium heat in a small saucepan until the milk solids begin to brown and butter smells toasted, about 6 minutes; remove from heat. Pour 6 tablespoons of the butter into a bowl and set aside. To the remaining 2 tablespoons browned butter left in the pan, whisk in the sugar, cornstarch and salt until it forms a thick paste. Add the milk, bourbon and vanilla, whisking until smooth. Return the saucepan to medium heat and cook, stirring often, until the mixture comes to a boil and thickens to the consistency of loose pudding, about 3 minutes. Transfer the sauce to a serving bowl; keep warm.
• For the pancake: Toast the pecans in a large skillet over medium heat until they smell nutty, about 4 minutes. Transfer the pecans to a cutting board to cool for 5 minutes. Roughly chop enough pecans to measure 1/2 cup and reserve for garnish. Finely chop the remaining pecans (you should have about 1 cup) and reserve for the pancake batter.
• Whisk the all-purpose and buckwheat flours, the cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Add the 1 cup finely chopped pecans and whisk again to evenly coat. Whisk the reserved 6 tablespoons browned butter, the milk, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a 12-inch nonstick skillet over medium heat for 5 minutes. Pour all the batter into the skillet, smoothing the top. Cook until bubbles break on the surface of the pancake, and the underside is golden brown, about 6 minutes (reduce heat if pancake is browning too quickly). To flip the pancake neatly, use a spatula to lift the edge of one side of the pancake and carefully slide it, batter side up, onto a large plate. Invert the skillet over the plate then use kitchen towels or oven mitts to carefully invert the plate and skillet together, allowing the pancake to fall back into the pan, cooked side up. Return the skillet to the heat and cook until the second side is golden brown and the pancake is completely cooked through in the middle, about 6 minutes more. Transfer the pancake to a rack and let cool for 5 minutes.
• Using a serrated knife, cut the pancake into 8 wedges, placing 2 wedges on each plate. Dust heavily with confectioners' sugar, drizzle with the brown butter sauce and top with reserved roughly chopped pecans.

BUTTER PECAN SAUCE

Steps:

• heat sugar in a heavy pan over low heat, stir until dissolved and carmelized or golden.
• Whisk in salt and milk, stir until smooth.
• Remove from heat and add butter, vanilla and pecans --
• Serve warm over ice cream etc.