A rich, buttery cream sauce brightened by sweet-tart orange and fragrant fresh basil. This Orange Basil Cream Sauce pairs beautifully with pasta, grilled fish, roasted chicken, or even a simply seared steak. It’s easy to prepare and quickly becomes a household favorite.
If you enjoy recipes that feature oranges, try other citrus dishes from your collection to use up fresh fruit and add variety to your meals.
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If you have any questions about this recipe, please ask. I read comments and try to respond as quickly as I can. Whether you’re a beginner or a confident home cook, feel free to leave a comment if anything is unclear or you’d like substitutions or serving suggestions.
FAQ
The sauce calls for alcohol, what else can I use?
Different liquid choices will produce different flavor profiles. If you prefer not to use alcohol, substitute extra freshly squeezed orange juice or apple juice for the Cointreau or Grand Marnier and use chicken or vegetable broth instead of the dry white wine.
Keep in mind broth will add a more savory, salty note, and chicken broth will taste different from vegetable broth. These swaps change the overall character of the sauce, but they can be delicious — so don’t hesitate to experiment.
Dry white wine
If you cook with wine, choose one you would enjoy drinking. A Sauvignon Blanc is a favorite here — its bright, crisp, slightly grassy character complements the orange and basil. A dry Chardonnay with buttery notes is another good choice if you prefer a richer base. Ultimately, use a wine you like for the best results.
Want a sauce that’s lighter in calories?
To reduce calories, swap heavy cream for whole milk or half-and-half. The sauce will be lighter and less rich — still tasty, but not as thick and luxurious as the version made with heavy cream.
Recipe notes
This is a relatively thin sauce that thickens gently with heat, cream, and butter. It’s ideal over freshly cooked pasta because the pasta absorbs and helps thicken the sauce. If you prefer a thicker sauce from the start, you can thicken it with a small amount of cornstarch or potato starch (directions below).
Cornstarch to thicken
To thicken with cornstarch, make a slurry with 1 tablespoon cornstarch and 1 tablespoon cold water. Whisk the cold slurry into the simmering sauce near the end of cooking and continue to simmer until it thickens. Using cold water prevents lumps and helps the starch absorb evenly.
Potato Starch to thicken
Potato starch works similarly: make a slurry of equal parts potato starch and cold water (start with 1 tablespoon each). Whisk it into the hot sauce near the end of cooking and remove from heat as soon as it thickens. Potato starch can break down with prolonged cooking and may thin or become slightly grainy if overcooked, so add it late and avoid boiling afterward.
Orange Recipes
There are many delicious ways to use fresh oranges. Try orange-forward mains, baked goods, or preserves to complement this sauce and get more use from seasonal fruit.
Useful kitchen tools
A small saucepan, a good citrus squeezer, and a silicone whisk make this sauce easy to prepare and smooth to finish.
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“It tasted amazing! Poured it over some chicken coated with flour and added pasta. Came out perfect!” — Lori & Rick
Recipe
Orange Basil Cream Sauce
Debi
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Ingredients
- 4 tablespoons unsalted butter divided use
- 2 teaspoons minced fresh garlic
- 2 teaspoons chopped fresh basil
- 1 ¼ cups freshly squeezed orange juice
- ¼ cup Cointreau or Grand Marnier
- ¼ cup dry white wine
- ½ cup heavy cream
- salt and pepper to taste
- Additional fresh basil and orange zest for garnish
Instructions
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In a small saucepan over medium heat, melt 2 tablespoons butter. Add the garlic and basil and cook until fragrant, about 30 seconds to 1 minute; do not let the garlic brown.
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Add orange juice, Cointreau, and white wine. Bring to a boil, then reduce heat and simmer until the liquid is reduced by about half, roughly 15 minutes.
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Stir in the heavy cream and simmer for about 3 minutes, until the sauce is slightly thickened. Remove from heat and whisk in the remaining 2 tablespoons butter until incorporated and glossy.
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Season with salt and pepper to taste and garnish with extra fresh basil and orange zest. Serve hot over pasta, fish, or chicken.
Notes
Nutrition
Nutritional information is an estimate and will vary based on brands, portion sizes, and preparation methods.