Brandied-basil cream sauce

1 Servings

Ingredients

Quantity Ingredient
2 cups Heavy cream
½ cup Cognac or brandy
12 Fresh basil leaves; chopped
1 cup Shrimp stock
½ cup Grated Parmesan cheese
Salt and white pepper; to taste

Directions

Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture to preferred consistency. Add Parmesan cheese, stirring to melt, and remove from the heat.

NOTES : Chef's Note: Use Minor's shrimp base to make the shrimp stock or make your own shrimp stock by boiling together and reducing by ⅔ the following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons whole black peppercorns, and 5 quarts of water.

Recipe by: Chef Monroe Duncan

Posted to MC-Recipe Digest by Greg and Carol <gswindell@...> on Apr 08, 1998

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