Basil Cream

Recipe Ingredients

1/4 cup	15g / 0.5oz	Chopped shallots or green onions
2 tablespoons	30ml	Chopped garlic
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Dry white wine
2 cups	474ml	Rich shellfish or chicken stock
1 teaspoon	5ml	Fennel seed
1 cup	237ml	Heavy cream
1 1/2 cups	60g / 2.1oz	Lightly-packed basil leaves
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped mint
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fresh lemon juice - to taste
1/2 cup	31g / 1.1oz	Peeled, seeded, diced Italian Roma tomato

Recipe Instructions

Add shallots and garlic to a saucepan and saute in oil until soft but not brown. Add wine, stock and fennel seed and bring to a boil and reduce by half. Add cream and reduce to a light sauce consistency. Strain and add to a blender or food processor.

Blanch basil leaves momentarily in boiling salted water then plunge immediately into ice water to stop cooking and set the color. Pat dry.

Add blanched basil, parsley and mint leaves to blender and process until smooth. Return contents to saucepan and keep warm. Correct seasoning with salt, pepper and drops of lemon juice. Stir in diced tomato and serve immediately.

This recipe yields ?? cup of cream sauce.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9737 broadcast 10-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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