Basil sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 6 | Shallots; thinly sliced | |
| 4 | Garlic cloves; thinly sliced | |
| 1 | cup | Chablis |
| 1 | cup | Clam juice |
| ¼ | cup | White wine vinegar |
| ¼ | cup | Heavy cream |
| 1 | Lemon, juiced | |
| ½ | pounds | Sweet butter cut into pieces |
| ½ | 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 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.