Brandied Basil Cream Sauce Recipe

1. 1

   Bring heavy cream, cognac, basil leaves and stock to a boil.

2. 2

   Reduce mix to preferred consistency.

3. 3

   Add in Parmesan cheese, stirring to heat, and remove from the heat.

4. 4

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

5. 5

   whole black peppercorns, and 5 qts of water.

* Per serving · 4 servings · Values may vary.

No additional tips available.