---------- 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
