Parmesan-Basil Cream Sauce - Great Chefs

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

Title: Parmesan-Basil Cream Sauce - Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, E
Yield: 2 cups

1/2 c Puree, basil ** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** In a blender, add fresh basil to 1 tablespoon of white wine.

Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white
pepper. Strain and reserve. (Sauce should be of a medium consistency.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jacky Robert, Ernie's, San Francisco, CA

-----