red pepper cream sauce

red pepper cream sauce
  • 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



  1. 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.
  2. 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.

05/01/2016
red pepper cream sauce, Sauces recipe PT10M PT2H 6 435 calories
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