Rosemary Herb Sauce


  1. Mix water and cornstarch to make slurry and set aside.
  2. Heat cream, chicken base, butter and spices to low boil. Add slurry mixture and turn off heat.
  3. Stir for a few minutes to allow sauce to thicken.
  4. Serve immediately or label and chill for later use.


  • 1 tbsp basil, leaves, fresh
  • 3 tbsp corn starch
  • 1 lb Nature's Best Dairy® Butter
  • 2 qt Nature's Best Dairy® Cream, Heavy Whipping
  • 1 tbsp rosemary, dried
  • 1 tbsp thyme, fresh
  • 1/2 cup water
  • 3 oz West Creek® Base, Chicken