Pepper and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 4 hrs 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 ml cream
- 1 cup milk
- 1 tablespoon, heaped tomato paste
- 1 large onion (s)
- 30 g whole pepper
- Rapeseed oil
- salt
Print Recipe
Pin Recipe Instructions
- Soak the pepper in oil about 3 - 4 hours beforehand.
- Finely chop the onions. Sear them in the saucepan with the tomato paste until the onions have turned a very dark color. Deglaze with the cream and add the milk. Bring to the boil over high heat and stirring constantly. When the cream has turned a nice color, separate the onions through a sieve.
- Add the pepper to the sauce. Bring to the boil over high heat, stirring constantly, and reduce to the desired thickness. Season to taste with salt.
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