Parmesan-basil Cream Sauce – Great Chefs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Basics, E, Frisco, Masterchefs, Sauces | 2 | Cups | |
INGREDIENTS
| 1/2 | c | Puree, basil ** |
| 2 | c | Cream, heavy |
| 2 | T | Cheese, Parmesan grated |
| Salt, to taste | ||
| Pepper, to taste |
INSTRUCTIONS
* In a blender, add fresh basil to 1 tablespoon of white wine. Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.) Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie's, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 477
Calories From Fat: 408
Total Fat: 46.4g
Cholesterol: 168.1mg
Sodium: 281mg
Potassium: 574.8mg
Carbohydrates: 12.4g
Fiber: 6.9g
Sugar: <1g
Protein: 8.6g