Fresh basil sauce
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Fresh basil sauce
  Sauces    Italian    Spices    Canadian  
Last updated 6/12/2012 12:56:26 AM. Recipe ID 18623. Report a problem with this recipe.
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      Title: Fresh basil sauce
 Categories: Spice, Italian, Sauces, Canadian
      Yield: 1 Batch
 
    1/4 c  White wine vinegar or
    1/4 c  Basil vinegar
    1/4 c  Dry white wine
      1 tb Shallot; finely chopped
    1/2 ts Whole black peppercorns
      1 tb Fresh basil; chopped
      1 c  Unsalted butter
      3    Egg yolks; at room temp.
           Salt; to taste
      1 ts Fresh basil (up to 2 ts.)
           -- chopped
 
  "This buttery egg sauce is fashioned after classical French
  bearnaise, but substitutes basil for tarragon."
  
  Boil together first 5 ingredients in a small heavy saucepan until
  liquid is reduced to about 2 tb. Remove from heat; set aside.
  
  In a clean saucepan, melt butter; remove from heat when it begins to
  bubble.  Meanwhile, place egg yolks in container of blender. Set a
  small sieve over opening and pour basil-shallot reduction through
  this and into the blender jar.  Press solids with back of a spoon to
  extract all juices, then discard solids.
  
  Place blender top on and blend briefly at high speed. Remove small
  inner cap from the lid.  With blender running at high speed, add hot
  butter in a thin, slow stream. Blend until mixture thickens and
  machine begins to sound clogged.  Add salt and chopped basil to taste.
  
  Serve warm.  (To keep ahead of time, place near a warm stove element
  or in a pan of warm water.)  Good over grilled hamburgers and baked
  potatoes; also delicious with green vegetables, poultry, fish and egg
  dishes.
  
  For Bearnaise Sauce:  Substitute tarragon vinegar for basil vinegar
  and chopped fresh tarragon for basil.
  
  Yield:  About one cup.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
  Toronto: James Lorimer & Company, 1985.  Pg. 7. ISBN 0-88862-788-2.
  Posted by Cathy Harned.
 




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Recipe ID 18623 (Apr 03, 2005)

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