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Parmesan-Basil Cream Sauce – Great Chefs

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CATEGORY CUISINE TAG YIELD
Dairy Basics, Sauces, Masterchefs, Frisco, E 2 Cups

INGREDIENTS

1/2 c Puree, basil **
2 c Cream, heavy
2 tb 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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