White Sauce
['2 cups heavy cream', '1/2 cup chopped basil', '1/4 cup chopped fennel fronds', '1/4 cup chopped chives', '1 1/2 teaspoons finely grated lemon zest', '2 tablespoons fresh lemon juice', '1 small garlic clove, finely grated', 'Pinch of crushed red pepper flakes', 'Kosher salt', 'freshly ground pepper']
Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15–30 seconds; season with salt and pepper.
Cream can be made 3 days ahead. Cover and chill.
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