Basil Butter Cream Sauce

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READY IN: 20mins
Recipe by brookehaggerty

I threw this together one night when I had a craving for something salty and creamy. This is just the recipe for the basic sauce, but you can use it over anything from pasta, veggies, meat, or a combination of them all! This recipe makes alot, but it'll keep in the fridge for a week or so. I always finish all of it up within a week and I'm only one person! I hope you enjoy it as much as I do! *Note: Make sure you use Dried Basil only or it wont tast right at all!

Ingredients Nutrition

  • 34 cup sweet unsalted butter (make sure it's unsalted)
  • 1 (24 ounce) carton sour cream (I use full fat because I think fat free tastes funny, but that's my own personal opinion)
  • 1 (16 ounce) carton half-and-half (You can use Whipping Cream if you would like the sauce to be richer)
  • 6 -8 tablespoons instant chicken bouillon granules (Depending on the desired saltiness)
  • 2 tablespoons chopped garlic (I used the jarred kind because its eaiser than chopping my own)
  • 14 cup dried basil, only crushed (I've tried it with fresh Basil and it doesn't even come close to taste!)


  1. Using medium heat melt butter in a sauce pan, being careful not to let it burn.
  2. Once melted lower heat if needed and add in Garlic and Instant Chicken Bullion.
  3. Next stir in sourcream until smooth.
  4. Finally stir in your dried Basil that you've crumbled finely in your hands and the Half N Half and heat until warm.

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