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Basil Sauce de Mer

This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.


  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 1/2 ounces Glace de Fruits de Mer Gold®
  • 2 tablespoons prepared basil pesto
  • 1 tablespoon fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper


  1. In a medium-size saucepan, melt the butter over medium heat.  Add the cream and Glace de Fruits de Mer Gold® and whisk until blended.  Simmer the sauce, whisking, until reduced by about ¼.
  2. Remove the pan from the heat, add the basil pesto, lemon juice and Parmesan cheese and whisk until the cheese is melted and the sauce is thoroughly blended.  Season to taste with salt and pepper.
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Classic French Stocks and Sauces