Equipment
Ingredients
Reduction Base
- 120 ml chardonnay
- 3 g shallot, minced
- 3 garlic, minced
- 1 bay leaf
Body and Finish
- 950 ml heavy cream
- 30 g basil, chopped
- 15 g unsalted butter, cold
- 2 g salt, to taste
- 1 g black pepper, to taste
Nutrition (per serving)
Method
Place chardonnay, minced shallot, minced garlic, and bay leaf in a saucepan over medium heat. Boil the mixture until the liquid has reduced by half.
Add the heavy cream to the saucepan. Continue to simmer until the sauce is thick enough to coat the back of a spoon.
Remove the pan from the heat and discard the bay leaf. Allow the sauce to cool slightly for about 5 minutes.
Pour the mixture into a blender and add the chopped basil. Puree until the sauce is completely smooth.
Return the sauce to the saucepan over low heat. Whisk in the cold butter until melted and incorporated. Season with salt and pepper to taste.
Chef's Notes
- For the best flavor, use a good quality dry white wine. Avoid sweet wines, as they will make the sauce too cloying.
- Don't rush the reduction; allowing the shallots and garlic to soften and their flavors to meld into the wine is crucial for depth.
- When blending the basil, ensure the sauce has cooled slightly. Blending hot liquids can be dangerous and may also dull the basil's vibrant green color and fresh flavor.
- The final step of whisking in cold butter (monter au beurre) is essential for achieving a smooth, glossy, and stable emulsion. Ensure the butter is fully incorporated before serving.
Storage
Refrigerator: PT3D — Store in an airtight container; basil may darken over time.
Reheating: Warm gently over low heat while stirring; do not boil.
