Garlic and basil cream sauce

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++Here is a simple white sauce I use for pasta now and then. This is a rich and flavorful sauce when your looking for something other than red.

2 -3 Cloves of garlic( more if it suits you)
3 Tbsp unsalted butter
3 Tbsp flour
1 1/2 Cups Heavy cream
2 Eggs
2 -3 Tbsp fresh chopped basil

Melt butter in a med sauce pan. Add the minced garlic and cook for a couple minutes. Add the flour and cook to make a light roux.
Add cream to this and slowly bring up temp. Don’t scorch. I also add salt and pepper at this point. Whisk the eggs and have them handy. As soon as the cream gets hot, spoon some into the eggs to temper. Then combine into the sauce pan.
Cook until it starts to thicken. You don’t want real thick. If it gets away from you, you can always thin it a bit with some pasta water.
When it is at your desired consistency remove from heat and stir in the basil. And adjust salt and pepper if needed.

I tossed this with some spaghetti and pork meatballs this evening. Served with some crusty bread and a ceasar salad for a complete meal.
I suspect this would make a nice white pizza sauce as well. And of course there are lots of add ins that come to mind. Play with it and make it your own.

Cook from the heart, taste the love

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