directions
-
1
Stack basil leaves on top of each other and slice across into thin julienne strips (see page 22)
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2
Turn and cut across into small dice
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3
Set aside
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4
Whisk cream, vinegar and mustard together in a small saucepan
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5
Bring to a simmer
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6
Stir in the basil and feta cheese and continue to cook over medium heat, stirring constantly, until sauce is heated through, 1 minute longer.
FRESH BASIL FETA SAUCE
ingredients
- 4 large fresh basil leaves
- 2/3 cup heavy whipping cream
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 ounces sheep's milk feta cheese, crumbled