Basil Cream Sauce Recipes

LEMON BASIL CREAM SAUCE

Steps:

• MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
• Add half-and-half and chicken broth.
• Bring to a boil, and cook 8 minutes or until reduced by half.
• WHISK together lemon juice and cornstarch until smooth.
• Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
• Remove from heat.
• DO NOT ADD BASIL UNTIL READY TO SERVE.

CREAMY BASIL SAUCE

Steps:

• Melt margarine in sauce pan and saute garlic for 1 minute.
• At low temperature add flour.
• Stir to make a paste.
• Slowly add milk to paste until you achieve an even consistency.
• Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
• Pour over freshly cooked pasta.

BASIL LEMON BUTTER CREAM SAUCE

Steps:

• For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
• In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.

CHICKEN WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place milk in a shallow bowl.
• Place the bread crumbs and garlic powder in another shallow bowl.
• Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
• Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
• Brown the chicken over medium heat in the butter and olive oil mixture.
• Keep chicken warm in preheated oven.
• Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
• Stir in cream and pimentos, boil and stir for 1 minute.
• Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
• Cook until heated through.
• Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
• Place chicken on platter, and pour sauce over chicken before serving.

BASIL CREAM SAUCE FOR SALMON

Steps:

• 1)Preheat grill to high. 2)Rinse salmon under cold water, drain and blot dry. Brush salmon on both sides with the oil. season with lemon juice, salt and pepper. 3)Combine Basil, wine and garlic in a blender and process until a smooth puree forms. transfer to a small heavy saucepan and stir in cream. Bring to a simmer over medium heat, be careful because the cream can boil over very rapidly. Reduce by half, about 15 minutes, stirring frequently. Whisk in butter and lemon juice, when the butter is incorporated into the cream mixture remove from heat and season with salt and pepper. cover and keep warm. 4)Grill your salmon to desired temperature, when salmon just starts to fully flake is about right. Remove from heat. 5) Spoon sauce over salmon and serve.

BASIL BUTTER CREAM SAUCE

Steps:

• Using medium heat melt butter in a sauce pan, being careful not to let it burn.
• Once melted lower heat if needed and add in Garlic and Instant Chicken Bullion.
• Next stir in sourcream until smooth.
• Finally stir in your dried Basil that you've crumbled finely in your hands and the Half N Half and heat until warm.

BASIL PARMESAN PASTA SAUCE

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.