1 tbsp butter
6 shallots, thinly sliced
4 garlic cloves, thinly sliced
1 cup chablis
1 cup clam juice
1/4 cup white wine vinegar
1/4 cup heavy cream
1 lemon, juiced
1/2 lb sweet butter cut into pieces
1/2 bunch basil, stems removed
1 salt (to taste)
Directions
In a medium saucepan place the 1 tablespoon of butter and heat it on
medium high until it has melted. Add the shallots and garlic. Saut,
them for 2 to 3 minutes, or until the shallots are tender. Add the
Chablis, clam juice, and white wine vinegar. Cook the ingredients
for 15 to 20 minutes, or until it is reduced to 1/4 cup. Add the
heavy cream and the lemon juice. Reduce the heat to low and simmer
the ingredients for 1 to 2 minutes, or until the liquid starts to
thicken. Raise the heat to medium. While whisking constantly, add the
pieces of butter one at a time. Strain the sauce into a blender. Add
the basil leaves. Pur,e the sauce and then season it with the salt.
Add some water if the sauce is too thick.
Servings: 1 servings
Basil Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into the far past, certainly as far back into recorded history as pharonic Egypt, and maybe even further. In practice though, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
During the time of the Romans a man called Apicius created a number of scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, a very modern way of dining. Aspicius recounts how the early Romans used a good variety of aromatic flavours, including some that we all recognise for example thyme, mint and parsley. Over the next few hundred years, the rich families of the West competed to serve the most extravagent meals, and consequentially chefs and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes of the day. The arrival of TV brings us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Basil Sauce recipe.
