Side Pannel
Basil Sauce
Ingredients List
- 1 tb Butter
- 6 Shallots; thinly sliced
- 4 Garlic cloves; thinly sliced
- 1 c Chablis
- 1 c Clam juice
- 1/4 c White wine vinegar
- 1/4 c Heavy cream
- 1 Lemon, juiced
- 1/2 lb Sweet butter
- - cut into pieces
- 1/2 bn 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”š 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”še the sauce and then
season it with the salt. Add some water if the sauce is too thick.
high until it has melted. Add the shallots and garlic. Saut”š 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”še the sauce and then
season it with the salt. Add some water if the sauce is too thick.
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