We gathered up some of our favorite summer Sauce recipes and put them to the MELT challenge. By putting a butter substitute like MELT Organic into these Butter classics, we discovered that Rich and Creamy MELT Organic redefines the Dollop! It’s like a secret weapon – your guests will never believe that it’s the delicious alternative to butter! If anyone asks…”secret’s in the sauce!”

Sun-Dried Tomato Basil Melt (no Salmon should ever be without this sauce!)

4 Tablespoons Melt

2 Tablespoons oil packed Sun-dried Tomatoes (drained and finely chopped)

1 Tablespoon chopped Basil

1/4 Teaspoon Sea Salt

Fresh Ground Black Pepper

Combine all ingredients in small bowl and blend lightly with fork. Cover tightly and refrigerate for 2 hours and up to one week. Generously top your favorite dish. Enjoy!

Parmesan Chive Melt (shmear on grilled corn, top a baked potato, or toasted baguette!)

4 Tablespoons Melt

2 Tablespoons grated Parmigiano Reggiano Cheese

1 Tablespoons finely chopped Chives

1/4 Teaspoon Sea Salt

Fresh Ground Black Pepper

Combine all ingredients in small bowl and blend lightly with fork. Cover tightly and refrigerate for 2 hours and up to one week. Generously top your favorite dish. Enjoy!

Lemon, Garlic and Herb Melt (kicks up steamed veggies)

4 Tablespoons Melt

1 Teaspoon grated Lemon zest

2 Teaspoon finely chopped Parsley

2 Teaspoon finely chopped Thyme

1 small clove Garlic, finely chopped

1/4 Teaspoon Sea Salt

Freshly Ground Black Pepper

Combine all ingredients in small bowl and blend lightly with fork. Cover tightly and refrigerate for 2 hours and up to one week. Generously top your favorite dish. Enjoy!

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