Tuesday, July 5, 2011

Sauce Basilique....Not To Be Mistaken For Pesto

Sauce Basilique: Not to be mistaken for the pesto.

Big Flat Leafed Basil
- ½ liter of fresh cream 35%.
- 5 big leaves of basil ( just the leaves no stalks) cut with the mezzaluna very thinly.
- Salt to taste.
Method:
- Add the basil to the cream and reduce for 10 minutes over low heat uncovered in a saucepan while stirring continuously.
- Turn off heat and let stand so that the basil completes the infusion.
- Add salt to taste.
Tip: Goes very well with baked fresh salmon.
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2