Parmesan-Basil Cream Sauce - Great Chefs

PARMESAN-BASIL CREAM SAUCE - GREAT CHEFS

2 Preparation Time :

Categories : Basics Sauces

Masterchefs

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 c Puree, basil **

2 c Cream, heavy

2 tb Cheese, Parmesan, grated

Salt (to taste)

Pepper (to taste)

** 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 - - - - - - - - - - - - - - - - - -