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.

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