An unforgettable buttery cream sauce with sweet tangy orange and fresh basil. This sauce works so well with pasta, fish, or chicken. It’ll definitely be a house favorite.
Additional fresh basil and orange zest for garnish
Instructions
In a small saucepan over medium heat, melt 2 tablespoons butter. Add the garlic and the basil and cook until fragrant, about 30 seconds to 1 minute; do not brown.
Add orange juice, Cointreau, and white wine. Bring to a boil, and lower the heat to a simmer. Simmer until reduced by half, about 15 minutes.
Add the cream, and simmer for 3 minutes, or until slightly thickened. Remove from heat, and whisk in remaining 2 tablespoons butter.
Garnish with additional fresh basil and orange zest
Notes
Serve over 8 ounces cooked linguini or angel hair pasta with grilled fish or roasted chicken. Makes 4 to 6 servings