Lemon Basil Cream Sauce

"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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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. Very nice sauce! Great over a simple roasted chicken as well as some thick center cut boneless chops. This makes quite a bit and we had about a cup leftover after serving over chicken for four adults. Reheated sauce and added some leftover chicken breast cut up, thinned with some milk and a little pasta water. Served over penne with Parmesan at the table. Made a nice supper for two the next night.
     
  3. I substituted soy milk for the half and half and vegetable broth for the chicken broth (vegan). This turned out perfectly. I used fresh basil from my garden and this recipe with the basic vegan swaps worked great. Can’t wait to make this again.
     
  4. Very good! We served over Chicken and asparagus, and it was a perfect match. I used heavy cream and one Tbsp of cornstarch and it thickened up nicely.
     
  5. 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!!
     
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RECIPE SUBMITTED BY

I live in Rockville, MD which is 20 minutes north of Washington DC. I love to cook, read, go bike riding with my Hubby, Salsa dancing with Hubby, cook out with all our friends and travel. My favorite cookbook is one my mother wrote, From My Grandmother's Kitchen by Viviane Miner. It is a Safardic cookbook and has every single recipe my mother has ever made. I used to have a BIG black cat named Danzig, but he passed away the summer of 2005. We now have 2 cats, a calico who is mostly white (AH! White hair everywhere)and a black and white "Tuxedo" cat (He looks like he's wearing black tuxedo tails) They're names...Lilo and Stitch! And as pet-peeves go - why can't people use the ear piece for their cell phones when driving their cars?! I was never really into cooking when I was younger. Even when I was just out of college, I was living on Can openers and Mircowaves. I don't even know when the change happened. All of a sudden, I wanted to cook. I wanted to bring joy to everyone'e mouths. I wanted to be.....a chef. Well, I've come a long way from the can opener; I put it down and just never looked back. Now the microwave is just a big defroster and I use the can opener occasionally (hey, friends are friends! Just because I grew doesn't mean I had to completely dump my old friends. Right?).
 
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