Equipment
Ingredients
Aromatic Base
- 135 ml chardonnay
- 15 g shallot, finely minced
- 3 garlic, crushed and minced
- 1 bay leaf, fresh preferred
Body and Finish
- 850 ml heavy cream
- 35 g basil, fresh leaves only
- 18 g unsalted butter, cold, cubed
- 3 g sea salt
- 1 g white pepper
- 5 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
In a heavy-bottomed saucepan, combine the chardonnay, minced shallots, garlic, and bay leaf over medium-high heat.
Bring the wine mixture to a simmer and reduce by half until the liquid is syrupy and the aromatics are translucent, roughly 80°C/176°F.
Pour in the heavy cream and lower the heat to medium. Simmer gently until the sauce reaches a 'nappé' consistency, meaning it thickly coats the back of a spoon.
Remove the pan from the heat and extract the bay leaf. Allow the mixture to cool for 5 minutes to approximately 60°C/140°F to prevent the basil from discoloring.
Transfer the cream base to a high-speed blender. Add the fresh basil leaves and blend on high until the sauce is completely smooth and turns a vibrant green.
Pass the sauce through a fine-mesh sieve back into a clean saucepan to ensure a perfectly silky texture.
Place the pan over very low heat. Season with salt, white pepper, and lemon juice. Whisk in the cold cubed butter one piece at a time until fully emulsified and glossy.
Chef's Notes
- The quality of the basil is paramount; use only the leaves and discard stems which can be bitter.
- For a truly professional finish, serve this sauce with seared scallops, poached salmon, or a handmade pappardelle.
- Always taste for acid balance at the end; a few drops of lemon juice can brighten the entire profile if it feels too heavy.
Storage
Refrigerator: 3 days — Store in an airtight container with plastic wrap pressed directly against the surface to prevent oxidation.
Reheating: Warm gently over low heat or in a double boiler; do not allow to boil or the basil will turn grey.
