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Hi! We're back! It's amazing how quickly a month and a few days can fly by when you're neck deep in life. Whew!
I've been itching to do some really intense time in the kitchen. I have so many recipes whirling around in my head. I will get to them, eventually. But for today, and these last 30+ days, simple and delicious works best. Basil Cream Sauce is a treasure. It can be made ahead (which allows for ample basil infusion) and later warmed to drench over your favorite dinner staple. Fish - check. Pasta - check, check. French baguette pieces for dunking - check, check, check!! I think you get the gist.
Here I have slathered over grilled chicken - delicious!
We're glad to be back. We've missed you! Looking forward to sharing more with you soon!
Here's our recipe:
Basil Cream Sauce
2 T butter
2 cloves garlic, minced
2 T flour
1 C chicken or vegetable stock
1 C heavy cream
2 C fresh basil, chiffonade
salt and pepper to taste
In asauce pan over medium-low heat, melt butter. When butter s melted, add in the minced garlic. Stir and allow garlic to cook for 1-2 minutes. Add in the flour and stir to incorporate. Allow the flour at least 2 minutes to cook out the raw taste. Continue stirring the mixture as you do not want your garlic to brown.
Next, slowly add in your chicken stock. Whisk or stir continuously as you add in the liquid to avoid any lumps forming. Now, add in the heavy cream, while still stirring away. Your gorgeous basil comes next. Swirl in the basil and continue to stir the sauce as it thickens. When the sauce clearly coats the back of a spoon, remove from the heat and shake in the salt and pepper to your desired taste.
Allow the sauce to cool some - this will meld the flavor nicely. I have actually allowed the sauce to cool and have refrigerated overnight, not using it until the next day. This really infuses the basil goodness. However, reheating the sauce after an overnight chill must be done over low heat to avoid clumping. You may also have to add just a touch of extra cream to loosen th sauce up a bit…not too much.
The sauce is fabulous eaten over chicken, pasta, fish, and even when dunked noshed with a French baguette. However and whenever you choose to eat this sauce - just eat it, it's divine!