Chef Paul's Red Pepper Sauce
Sauces and Marinades • Author's
Description
This sauce pairs well with fish, vegetables, and pasta.
Ingredients
- Red Long Chili Peppers 2 pieces
- Butter 0 oz
- Chicken Broth 5 fl oz
- Thyme 1 sprig
- 10% cream 5 fl oz
Step-by-Step Guide
Step 1
Remove seeds from the peppers and chop them.
Step 2
Place the peppers in a saucepan with 1/3 of the butter. Cover with a lid and simmer until the peppers are slightly softened.
Step 3
Add water or broth and thyme, bring to a boil.
Step 4
Reduce the heat and let it simmer uncovered for 15-20 minutes. Remove the thyme.
Step 5
Pour the mixture into a blender jug and blend until smooth.
Step 6
Strain through a sieve back into the saucepan.
Step 7
Bring to a boil, then whisk in the cream, remaining butter, and season to taste.
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