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.

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