Basil Sauce
Yield
1 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 6 |
shallots
thinley sliced |
*
|
|
| 4 |
garlic cloves
thinly sliced |
*
|
|
| 1 | cup |
white wine
chablis |
*
|
| 1 | cup |
clam juice
|
*
|
| ¼ | cup |
white wine vinegar
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 |
lemon
juiced |
*
|
|
| ½ | pound |
butter, unsalted
cut into pieces |
|
| ½ | bunch |
basil
stems removed |
*
|
| x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 6 |
shallots
thinley sliced |
*
|
|
| 4 |
garlic cloves
thinly sliced |
*
|
|
| 237 | ml |
white wine
chablis |
*
|
| 237 | ml |
clam juice
|
*
|
| 59 | ml |
white wine vinegar
|
|
| 59 | ml |
heavy whipping cream
|
|
| 1 |
lemon
juiced |
*
|
|
| 226.8 | g |
butter, unsalted
cut into pieces |
|
| 0.5 | bunch |
basil
stems removed |
*
|
| 0 | x |
salt
|
*
|
Directions
In a medium saucepan place the 1 tablespoon of butter and heat it on medium high until it has melted.
Add the shallots and garlic, sauta them for 2 to 3 minutes, or until the shallots are tender.
Add the Chablis, clam juice, and white wine vinegar.
Cook the ingredients for 15 to 20 minutes, or until it is reduced to ¼ cup.
Add the heavy cream and the lemon juice.
Reduce the heat to low and simmer the ingredients for 1 to 2 minutes, or until the liquid starts to thicken.
Raise the heat to medium. While whisking constantly, add the pieces of butter one at a time. Strain the sauce into a blender. Add the basil leaves. Pur?e the sauce and then season it with the salt. Add some water if the sauce is too thick.
