Basil Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
6: Shallots, thinly sliced
4: Garlic cloves, thinly sliced
1 cup: Chablis,
1 cup: Clam juice,
1/4 cup: White wine vinegar,
1/4 cup: Heavy cream,
1: Lemon, juiced
1/2 lbs: Sweet butter cut into pieces,
1/2 bunch: Basil, stems removed
Salt, to taste
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. Saut
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 1/4 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.
Source from luhu.jp
medium high until it has melted. Add the shallots and garlic. Saut
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 1/4 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.
Source from luhu.jp