Basil Cream Sauce

All right, now we're ready to make that delectable basil cream sauce that's served on our stuffed shrimp at the restaurant

All right, now I'm going to start with a little olive oil. And I'm going to saute some very finely diced onions

And a teaspoon of finely minced fresh garlic. And I'm just going to saute that around

Now I'm going to deglaze my pan by adding a fourth of a cup of white wine

While that is evaporating, I'm going to come over here and I'm going to make this a quick roux

So I'm just going to be melting me, oh gosh, about a half a stick of butter

So our wine's just about out of there. Now we're gonna add two cups of heavy cream

Ooh-wee, ooh-wee, ooh-wee. Now to this, I'm gonna add about a teaspoon of chicken base

So the chicken base works nicely. It's just gonna give it a punch

And I'm gonna let this cook until it reduces in size by about half

So that good to go Our butter ready I gonna put in just enough flour to maybe equal the butter that I had in there

All right, that looks perfect. This is just to tighten our basil cream sauce

All right, I'm gonna add probably teaspoon of roux to our cream sauce

And now I'm gonna add about three tablespoons of pesto. Look at that

Look how beautiful that sauce is. Oh, yum, I'm so hungry. Doesn't that look yummy

All right, now I'm just gonna drizzle a little of that sauce. This is really getting me in the mood to cook seafood

All right, now I'm just gonna sprinkle that with green onions. And I just don't see how I can improve it

So, what you say, let's taste it. Oh gosh. I know I've swallowed my tongue

Gosh, if the dish that I'm cooking is half as good as these, maybe I can be queen of the seafood festival

Who knows