- 2 red bell peppers, cut into chunks
- 2 cups heavy cream
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 pinch cayenne pepper
- Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
- Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.
03/24/2017
recipepes.com
Red Pepper Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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