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Basil Cream Recipe - Cooking Index

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Basil Cream

Courses: Sauces
Serves: 1 people

Recipe Ingredients

1/4 cup 15g / 0.5ozChopped shallots or green onions
2 tablespoons 30mlChopped garlic
1 tablespoon 15mlOlive oil
1/2 cup 118mlDry white wine
2 cups 474mlRich shellfish or chicken stock
1 teaspoon 5mlFennel seed
1 cup 237mlHeavy cream
1 1/2 cups 60g / 2.1ozLightly-packed basil leaves
1 tablespoon 15mlChopped parsley
1 tablespoon 15mlChopped mint
  Salt - to taste
  Freshly-ground black pepper - to taste
  Fresh lemon juice - to taste
1/2 cup 31g / 1.1ozPeeled, 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.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9737 broadcast 10-23-1996) - Downloaded from their Web-Site -


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