Tuesday, December 23, 2008

Herb Parmesan Cream Sauce

Makes about 2 Cups

4 cups heavy cream (or 32 fl oz)
4 Tbsp fresh basil, chopped (4 tsp dry)
1 cup Parmesan cheese, grated
Salt to taste
Pepper to taste

HEAT cream in a sauce pan and lightly boil until it is half its original volume, being careful not to scorch.

STIR in Parmesan cheese, basil, salt and pepper.

USE immediately.

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