Comments on: Pasta with Basil Cream Sauce

By: Terran

Terran — Sat, 24 May 2008 01:46:06 +0000

What is a “medium to large batch of basil?”

By: Gaby

Gaby — Sat, 05 Apr 2008 05:18:47 +0000

How many servings aprox. you get with the qunatities you provide here?

Thanks!

By: Sheryl

Sheryl — Thu, 12 Jul 2007 17:53:48 +0000

How do you sharpen a pizza cutter?

By: Chef Mark

Chef Mark — Mon, 28 May 2007 16:44:11 +0000

First, the sauce “should” be whatever consistency you like. With that said there are a number of things you can do to increase the consistency:

1) Cut down or even eliminate the chicken broth

2) Use heavy cream instead of light cream

3) simmer it longer or

4) thicken it with roux. Simmer the onions in butter instead of oil, say 2-3 tablespoons worth. After the onions have softened add 2-3 tablespoons of flour and cook this for a few minutes. Then add the chicken stock and proceed with the recipe, ensuring to whisk the roux thoroughly into the stock.

Thanks for writing.

By: Mike

Mike — Sat, 26 May 2007 21:25:36 +0000

Two questions:

How long should the sauce be let to simmer down for after the cream is added? I let it simmer down for a good 20 minutes but it still didn’t seem right. This relates to my second question:

What should the consistency of the sauce be? After letting it simmer for about 20 minutes it was still extremely soupy. I thought after letting it cool it might coagulate but no such luck. It was still usable and very tasty, I would just have preferred it to be more sauce instead of soup like.