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

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