Lemon basil sauce

Ingredients for 4 servings:

• 4 tbsp butter
• 1 tbsp vegetable oil, neutral (rapeseed/sunflower)
• 2 m.-large shallot(s), finely diced
• ½ clove(s) garlic, fresh, finely diced
• 200 ml milk
• 100 g sour cream
• 1 lemon(s), organic, juice and grated peel
• 1 tbsp wheat flour
• 1 piece(s) fresh ginger, approx. hazelnut-sized, finely diced
• 2 pinches of cayenne pepper
• 1 pinch of freshly ground nutmeg or tonka bean
• ½ bunch basil, finely chopped (leaves only)
• n. B. Salt
• Sugar
• Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Refreshing sauce for fish, seafood, poultry, pasta and rice dishes

First, heat 2 tablespoons of butter and vegetable oil in a pan until 3/4 full. The oil prevents the butter from burning and turning brown and bitter. Sauté the shallots, ginger, and garlic in the hot fat until translucent, taking care not to overcook. Add the flour and sauté for at least 1 minute, stirring continuously with a whisk. Then deglaze with the milk and bring to a boil while stirring. Add the sour cream, lemon juice, lemon zest, sugar, cayenne pepper, and nutmeg/tonka powder, stirring thoroughly. Let it simmer for about 10 minutes. Just before serving, season with salt, sugar if desired, and freshly ground pepper. Just before serving, stir in the finely chopped basil and serve immediately. The sauce is great with fish (especially steamed salmon), seafood such as scampi or octopus, and any type of poultry. Together with some vegetables and pasta or rice, this makes a delicious vegetarian main course.