HeyJan Recipe Reviews (Pg. 1) - Allrecipes.com (18665212)

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Basil Cream Sauce

Reviewed: Oct. 24, 2005
Great sauce! I blanched it beforehand to retain it's verdant color. However, I found the sauce to be too thick, so I added some water. That seemed to do the trick. Next time, I will substitue with whole milk instead to thin it out. I would definitely make this again!
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