BASIL LEMON BUTTER CREAM SAUCE
This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!
Provided by jpknight22
Categories Sauces
Time 10m
Yield 2-3 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
- In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.
Nutrition Facts : Calories 131.5, Fat 14, SaturatedFat 8.7, Cholesterol 48.5, Sodium 156.2, Carbohydrate 1.5, Sugar 0.3, Protein 0.8
SIMPLE BASIL BUTTER
This butter is wonderful on corn on the cob and French bread. I make this all summer long, while my basil is growing in the garden.
Provided by MOMMUMMA
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 0.7 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 372.7 mg, Sugar 0.2 g
LEMON BASIL SALMON
It was my husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon. We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner! -Marianne Bauman, Modesto, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Prepare campfire or grill for medium heat. Place each fillet, skin side down, on a piece of heavy-duty foil (about 12 in. square). Mix melted butter, basil, lemon juice, salt and pepper; spoon over salmon. Fold foil around fish, sealing tightly., Cook on campfire or in covered grill until fish just begins to flake easily with a fork, 10-15 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.,
Nutrition Facts : Calories 274 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 264mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
LEMON BASIL BUTTER COOKIES
Delicate and crisp, you'll love using your garden fresh basil for these cookies. Even plain fresh basil may be substituted with exceptional results. Recipe from "Southern Living Christmas Cookies"
Provided by Fauve
Categories Dessert
Time 30m
Yield 6 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Process basil and 1/4 cup sugar in a food processor until blended.
- Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well.
- Add lemon juice and egg, beating until blended.
- Gradually add flour and basil mixture, beating until blended.
- Shape dough into 1 inch balls and place 2 inches apart on lightly greased baking sheets.
- Flatten slightly with bottom of a glass dipped in sugar.
- Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
- Cool on wire racks; garnish if desired.
Nutrition Facts : Calories 1144.6, Fat 58.6, SaturatedFat 36.3, Cholesterol 182.7, Sodium 415.8, Carbohydrate 143.1, Fiber 3.4, Sugar 54.5, Protein 13.7
BASIL BUTTER
Delicious basil flavored butter recipe. I love this tossed into hot pasta or on grilled veggies and corn on the cob.
Provided by Janis Dee
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 30
Number Of Ingredients 4
Steps:
- Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.
Nutrition Facts : Calories 55 calories, Carbohydrate 0.2 g, Cholesterol 16.3 mg, Fat 6.1 g, Protein 0.1 g, SaturatedFat 3.9 g, Sodium 43.7 mg
LOBSTER WITH BASIL-LEMON BUTTER
Steaming and preparing a lobster is really very simple if you know the right technique. This fresh, simple compound butter of fresh herbs, lemon, and shallot is a great way to enhance the sweet flavor of lobster.
Provided by Michael Anthony
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add enough water to a large pot to fill it a third of the way-enough to steam, but not fully submerge the lobster-and bring to a boil. Meanwhile, make the compound butter by placing butter, herbs, shallot, salt, a few grinds of pepper, and zest in bowl of a food processor. Process until smooth, adding water 1 spoonful at a time if necessary to loosen and blend properly. Add lemon juice and process again to combine. Transfer seasoned butter to small container, cover, and hold at room temperature. (Note: Butter can be made in advance, refrigerated, and brought back to room temperature for serving.)
- When water has boiled, add sea salt, approximately one handful for each quart of water. Add whole lobster and steam for 5 minutes.
- Remove lobster from pot using a large slotted spoon or tongs. When cool enough to handle, break down the lobster in this order, placing each piece of meat gently on a plate: First, remove the claws. Then separate the tail from the head. Break the thick leg attached to the claw into two pieces at the joint, using the kitchen counter as leverage. Break the claw into two pieces, loosening at the joint. Split claw open with back of a chef's knife, and twisting at 90 degree angles. When the claw has cracked open, pull out the claw meat whole. Repeat with other claws.
- Lay each tail on its side and press down to crack; do not smash. Use thumbs to pull shell away, and gently pull the tail out whole. Trim away any ragged, small pieces of meat (and reserve for another use). Break down the elbows by gently cracking the shell with the back of a chef's knife in several places and peeling it away. Gently scrape the albumen from the meat.
- To finish, use the back of a spoon to smear some compound butter on the side of the plate. Slice lobster tail in half lengthwise, and arrange with other lobster pieces on the plate. Garnish meat with an additional dollop of butter, sea salt, a drizzle of olive oil, and a squeeze of fresh lemon juice.
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