Basil Sauce

1. 1

   In a medium saucepan, combine chardonnay, shallot, garlic and bay leaf.

2. 2

   Place over medium heat, and boil until reduced by half.

3. 3

   Add the cream, and continue to reduce until mixture is thick enough to coat the back of a spoon.

4. 4

   Remove pan from heat, discard bay leaf, and allow to cool.

5. 5

   Transfer mixture to a blender, and add fresh basil.

6. 6

   Puree until smooth.

7. 7

   Season with salt and pepper to taste.

8. 8

   Return sauce to pan, and place over low heat.

9. 9

   Add butter, stir until melted, and remove from heat.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.