Basil Butter Cream Sauce

Recipe by Chef #803695
READY IN: 20mins


  • 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!)


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