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    You are in: Home / Recipes / Lemon Basil Cream Sauce Recipe
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    Lemon Basil Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Daniele1969's Note:

    This is a cream sauce that is usually served over grilled salmon, but I use it over veggies and/or pasta. Very easy to make, BUT very fattening!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
    2. 2
      Add half-and-half and chicken broth.
    3. 3
      Bring to a boil, and cook 8 minutes or until reduced by half.
    4. 4
      WHISK together lemon juice and cornstarch until smooth.
    5. 5
      Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
    6. 6
      Remove from heat.
    7. 7
      DO NOT ADD BASIL UNTIL READY TO SERVE.

    Ratings & Reviews:

    • on May 07, 2003

      55

      Daniele, this sauce certainly is easy to make, and very tasty, also! I served this over pasta as a serving for one, as my husband was away on business. Make sure that if you use this sauce over pasta, that you use a thicker pasta such as linguini or fettuccine as this is a very rich and heavy sauce. The basil added just the right touch! Thank you for the lovely supper tonight, Daniele! Even dining alone, one can still enjoy their meal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2007

      55

      I substituted a can of fat-free evaporated milk and cut the chicken broth to 1/2 cup as the milk was a 12oz. can. Also threw in a package of frozen lobster meat and served over egg noodles. This was fantastic!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2006

      55

      Yummy!! I baked some halibut (with lemon slices on top), boiled some penne (small tube pasta)and steamed some frozen spinach. Then I made the sauce- keeping to the recipe except that I only had whipping cream-no half and half (so I got the FULL FAT version!!) and I added about a 2 Tbsp of white wine right before the lemon juice (Next time I will try adding more wine). So I tossed the pasta with the spinach and Lemon Basil Cream Sauce and placed a hunk of fish on top- YUMMY!! Oh, I halved the recipe and had the perfect amount for my DH, one child and me- (I don't like a lot of sauce, so some might think it was not enough??). Yes, my daughter ate it- but she is not a picky eater so I can not say for sure that it is kid friendly. Thank you- I will definitely make this one again. I plan on experimenting with fat free half and half (now that I gained all those calories from the fuller-then-fat version that I made!) and with chicken- baked and then cut up and tossed in. I'm thinking about trying like a baked ziti- combining chicken, spinach, pasta and sauce and baking it for 15-20 mins with some cheese sprinkled on top??? Hope you enjoy as much as I did!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Lemon Basil Cream Sauce

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 161.6
     
    Calories from Fat 117
    72%
    Total Fat 13.0 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 37.6 mg
    12%
    Sodium 257.4 mg
    10%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.6 g
    2%
    Protein 3.3 g
    6%

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