One of the most versatile sauces I've ever made. Can use it on beef, chicken, seafood and pasta. Try it with jumbo lump crab and shrimp over angel hair pasta, or with diced up grilled chicken tossed with penne.
1 onion, diced
1/2 tsp. minced garlic
1/3 cup teriyaki sauce
1 pint plus 1 cup heavy cream
1/2 tsp. crushed red pepper
1 tsp. Montreal Steak seasoning
1/2 tsp. basil
1/2 tsp. thyme
1/2 cup green onion, chopped
1/4 cup fresh cilantro, minced
1/2 cup parmesan cheese
1 can Rotel tomatoes, drained
3 tbsp. butter
Saute onion and garlic in olive oil until tender. Add next 6 ingredients. Bring to boil and simmer 20 minutes. Thicken with cornstarch and water(slurry). Off heat add rest of ingredients, swirling butter in last.
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