- 2 cups dry white wine
- 1 clove of garlic, minced
- 1 tablespoon minced shallot
- 2 teaspoons sugar
- 2 tablespoons fresh lime juice
- 1 cup fresh basil, chopped
- 3 tablespoons chilled Earth Balance, cut into bits
Remove from the heat and slowly stir in the Earth Balance, one piece at a time. Remove from the heat. When the sauce has cooled and thickened slightly, stir in the basil.
Use your vegan basil lime sauce to make Chef Scot's Hot Italian peppers stuffed with herbed risotto.