Basil Lemon Butter Cream Sauce
"This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!"
photo by gailanng
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
2-3 cups
- Serves:
- 8-10
ingredients
- 2 tablespoons salted butter
- 8 fluid ounces heavy whipping cream
- 1 lemon, juice of
- 1 chicken bouillon cube
- 4 -6 fresh basil leaves, finely chopped
- 1 garlic clove, pressed
directions
- For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
- In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.
Questions & Replies
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can you put the sauce on shrimp
Reviews
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Used this sauce to top off a nut encrusted fish recipe. We entertained more than a dozen people & everyone has been sent the link to the recipe. No modifications made. When tasting from the pan, it seemed too have too much lemon flavor, but once on the fish it was perfect. Spooned it over my asparagus as well ??
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This sauce was very tasty, my BH loved it. I personally feel it would have been better a little less lemony and a tad thicker. I will be trying this on fish, my preference over chicken. Thanks for posting! -
Oh my! This recipe was absolutely phenomenal! I too lived with a French family and making this reminded me of the wonderful tastes of France....this sauce will be a regular staple in my kitchen! -
I found this recipe a couple months ago and have used it at least a dozen times already. It is unbelievably delicious and absolutely perfect for chicken and fish! -
I tried this sauce last night and all I can say is I absolutely LOVED it! Very simple to make (as I am a beginner in the kitchen) as well as quick. I am starting to really like this cooking thing....
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Tweaks
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I added approximately ½ tsp of cream cheese & ½ tsp of corn starch It turned out nice & creamy
RECIPE SUBMITTED BY
Originally from Greenville, SC, I currently live in Charlotte, NC with my lovely new wife (just married on June 14, 2008 in historic Charleston, SC). I work for a major global logistics company, managing our domestic air cargo and distribution products. My wife is originally from South Haven, MI and has interjected an array of Midwestern fare including casseroles and soups into my somewhat southern background. She is a graduate of the University of Michigan (Go Blue!), and works as a project manager for a marketing/brand consulting firm in Charlotte. My wife and I both enjoy trying new recipes at home, and venturing out on the town to sample new restaurants and cuisines, often trying to replicate things we enjoy in the kitchen.
I was raised in the Carolinas, so my first exposure to cooking came from my immediate family - I'm talking fried chicken, cube steak, potato salad, macaroni and cheese, fried okra, squash casserole, homegrown vegetable dinners, and the list goes on... Everyone in my family is a pretty good cook in some capacity, so I've grown up around great food my entire life.
I also spent some time studying abroad in Europe between my college years at Clemson University (Go Tigers!!!). I had the fortune of living with a family in the Loire Valley of France for a summer. Their passion for food, wine and culture really resonated with me. The father in that family did most of the cooking, shopped every day at the bakery, butchery, produce market etc., and often spent 2-3 hours cooking dinner every night. Everyone participated in some capacity making dinner a true family event.
Shortly thereafter I had the opportunity to work in a fine dining restaurant which really pushed me to a running start in the kitchen. By the time I finished college, I was cooking pretty decent meals for myself, although I've learned a lot in the years since then.
I'm lazy when it comes to packing my lunch, but I'm also good at finding a bargain, often times at one of my favorite ethnic dives in Charlotte. On the contrary, we cook dinner at home about 90% of the time, trying something new 10 to 15% of the time. Recipezaar is a new addiction...
