Basil Sauce
- Total Time
- 20 minutes
- Rating
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Ingredients
- ½cup chardonnay
- 1teaspoon minced shallot
- 3cloves minced garlic
- 1bay leaf
- 4cups heavy cream
- ½cup chopped fresh basil leaves
- Salt and freshly ground black pepper
- 1tablespoon cold unsalted butter
Nutritional analysis per serving (8 servings)
433 calories; 44 grams fat; 28 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 4 grams protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine chardonnay, shallot, garlic and bay leaf. Place over medium heat, and boil until reduced by half. Add the cream, and continue to reduce until mixture is thick enough to coat the back of a spoon. Remove pan from heat, discard bay leaf, and allow to cool.
- Step 2
Transfer mixture to a blender, and add fresh basil. Puree until smooth.
- Step 3
Season with salt and pepper to taste. Return sauce to pan, and place over low heat. Add butter, stir until melted, and remove from heat. Serve warm.
Private Notes
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