Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 3 large red pepper (s)
- 1 large bell pepper (s), yellow
- 2 onion (s), red
- 1 clove garlic
- 50 g butter
- 200 g cream
- 200 ml vegetable stock
- 1 dash vinegar
- 2 tablespoon honey
- 1 tablespoon thyme
- 2 tablespoon paprika powder, noble sweet
- some salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Peel the peppers if necessary. Coarsely chop the onions and garlic and fry briefly in the butter. Add the thyme and fry for a moment until a strong thyme smell emerges.
- Add the coarsely chopped peppers and honey to the pot and cook until soft with the lid closed. Deglaze with vinegar and broth and bring to the boil.
- Reduce the temperature and stir in the cream. Puree the sauce and simmer for 10 minutes until it has a creamy consistency. If necessary, thicken the sauce with a sauce thickener and season to taste.
- The sauce goes well with chicken, pasta or basmati rice.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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