Chardonnay Cream Sauce:
In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.
Basil Oil:
Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water.
Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour.
Refrigerate unused portion for up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	240.31 Kcal (1006 kJ)
Calories from fat	221.63 Kcal
		% Daily Value*
Total Fat	24.63g	38%
Cholesterol	7.69mg	3%
Sodium	119.83mg	5%
Potassium	40.04mg	1%
Total Carbs	1.64g	1%
Sugars	0.69g	3%
Dietary Fiber	0.21g	1%
Protein	0.29g	1%
Vitamin C	0.5mg	1%
Iron	0.1mg	0%
Calcium	8mg	1%

Amount Per 100 g
Calories	439.98 Kcal (1842 kJ)
Calories from fat	405.78 Kcal
		% Daily Value*
Total Fat	45.09g	38%
Cholesterol	14.08mg	3%
Sodium	219.4mg	5%
Potassium	73.31mg	1%
Total Carbs	3.01g	1%
Sugars	1.26g	3%
Dietary Fiber	0.39g	1%
Protein	0.53g	1%
Vitamin C	1mg	1%
Iron	0.1mg	0%
Calcium	14.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.8

Points
7

PointsPlus

Good Points

saturated fat free,
low cholesterol

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