BASIL CREAM SAUCE
After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.
Provided by MESSY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
- Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g
BASIL LEMON BUTTER CREAM SAUCE
This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!
Provided by jpknight22
Categories Sauces
Time 10m
Yield 2-3 cups, 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 131.5, Fat 14, SaturatedFat 8.7, Cholesterol 48.5, Sodium 156.2, Carbohydrate 1.5, Sugar 0.3, Protein 0.8
BOWTIES WITH ITALIAN SAUSAGE IN A CREAM BASIL SAUCE
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, or until al dente, drain and rinse with cold water. Set aside.
- In a large skillet, heat oil over medium heat. Add decased sausage to skillet and crumble with a wooden spoon as it cooks. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes saute them for 3 minutes until softened) then add light cream and parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil and heat through, about 3 minutes.
VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 2 1/3 cups (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.
BARRAMUNDI WITH LEMON BASIL SAUCE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush fish with olive oil.
- Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
- Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
- Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
Nutrition Facts : Calories 673.5 calories, Carbohydrate 21.9 g, Cholesterol 169.2 mg, Fat 53.1 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 30.5 g, Sodium 666.3 mg, Sugar 2.4 g
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD
This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.
Provided by MARIA MAC
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
- Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
- Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
Nutrition Facts : Calories 2159.5, Fat 228.3, SaturatedFat 144, Cholesterol 651.1, Sodium 1674.8, Carbohydrate 13.2, Fiber 0.1, Sugar 2.6, Protein 5.1
LEMON BASIL CREAM SAUCE
This is a cream sauce that is usually served over grilled salmon, but I use it over veggies and/or pasta. Very easy to make, BUT very fattening!!
Provided by Daniele1969
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 161.7, Fat 13.1, SaturatedFat 8.1, Cholesterol 37.6, Sodium 257.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.7, Protein 3.3
BASIL BUTTER CREAM SAUCE
I threw this together one night when I had a craving for something salty and creamy. This is just the recipe for the basic sauce, but you can use it over anything from pasta, veggies, meat, or a combination of them all! This recipe makes alot, but it'll keep in the fridge for a week or so. I always finish all of it up within a week and I'm only one person! I hope you enjoy it as much as I do! *Note: Make sure you use Dried Basil only or it wont tast right at all!
Provided by brookehaggerty
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 852.7, Fat 84.1, SaturatedFat 50.9, Cholesterol 229.6, Sodium 5381, Carbohydrate 17.5, Fiber 0.9, Sugar 6.6, Protein 11.3
TOMATO-BASIL SAUCE
Provided by Tyler Florence
Yield 2 cups
Number Of Ingredients 7
Steps:
- Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired.
CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE
Steps:
- In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
- Serve with fish or vegetables.
BASIL MUSHROOMS IN CREAM SAUCE
Tender mushrooms in a creamy sauce make a great summery sauce for use on most any pasta.
Provided by Aaron Phillips
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 8.5 g, Cholesterol 57.9 mg, Fat 28.1 g, Fiber 1.1 g, Protein 10.4 g, SaturatedFat 15.7 g, Sodium 430.5 mg, Sugar 2.1 g
CREAMY BASIL SAUCE
No actual cream is used. This is very nice over pasta. If you want you can also add some smoked salmon or chunks of tunafish.
Provided by Chef Dudo
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209.1, Fat 13.8, SaturatedFat 5.9, Cholesterol 28.1, Sodium 463.5, Carbohydrate 11.7, Fiber 0.6, Sugar 0.2, Protein 9.8
BAMBAM BASIL BUTTER
I adore basil! Fresh basil leaves, onion, and garlic blended with butter is great on breads and vegetables. Refrigerate leftovers.
Provided by Bambam
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine butter, onion, Parmesan cheese, mayonnaise, garlic, basil leaves, salt, and pepper in a food processor; pulse until smooth.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 0.8 g, Cholesterol 32.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 7.7 g, Sodium 103.5 mg, Sugar 0.2 g
BASIL-BUTTER SAUCE
Provided by Pierre Franey
Categories easy, condiments
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon butter in a small saucepan, and add shallots. Cook briefly, and add basil and vinegar. Bring to a boil, and cook until reduced to 2 tablespoons.
- Add cream, and bring to a rapid boil. Cook this until reduced to 1/3 cup. Remove the sauce from the heat, and immediately add the remaining 4 tablepoons of butter, salt and pepper, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 1 gram
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