Creamy Paprika Sauce with Thyme and Honey
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
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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