Parmesan-basil cream sauce - great chefs
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Puree, basil ** |
| 2 | cups | Cream, heavy |
| 2 | tablespoons | Cheese, Parmesan, grated |
| Salt (to taste) | ||
| Pepper (to taste) | ||
Directions
** In a blender, add fresh basil to 1 tablespoon of white wine.
Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.)
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie's, San Francisco, CA