Parmesan-Basil Cream Sauce - Great Chefs

2 Cups

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Parmesan-Basil Cream Sauce - Great Chefs Ingredients

1/2 c Puree, basil **	Salt (to taste)
2 c Cream, heavy	Pepper (to taste)
2 tb Cheese, Parmesan, grated

Instructions for Parmesan-Basil Cream Sauce - Great Chefs

** 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, Ernies, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Main Ingredient: Cuisine: Uncategorized