Basil Sauce with Cream
The sauce will make enough of for 4-6 salmon filets or chicken breasts. Recipe from Bon Appetit, circa 1992, originally from the Park Hotel Kenmare, in County Kerry.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Entree
Cuisine: British
Servings: 6 servings
Calories: 227kcal
- 2 ounces unsalted butter
- 6 Tablespoons fresh basil minced
- 1/4 cup dry white wine
- 2 cups fish stock or 1 1/3 cups bottled clam juice and 2/3 cup water
- 1 cup whipping cream
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Melt butter in a heavy medium skillet over medium heat. (Using a sauce pan will take longer to reduce.)
Add basil and stir until wilted, about 1 minute.
Add wine, increase heat and boil until reduced by half, about 3 minutes. (see cooking notes)
Add stock and boil 3 minutes.
Add cream, white and black pepper and salt.
Boil until sauce is reduced to 3/4, about 8-10 minutes.
Although the sauce doesn't have a "fishy" taste, you could substitute chicken broth with fairly similar results if you don't have fish stock on hand.
No fish stock? Use 1 1/3 cups bottled clam juice and 2/3 cup water.
Serving: 1serving | Calories: 227kcal | Carbohydrates: 2g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 372mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 928IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg