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Verónica Pomata
Pepper cream sauce
Fresh sauce of butter, soup vegetables, garlic, whipped cream and pepper.
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Ingredients
Directions
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Halve the garlic. Heat the butter in a saucepan and fry the vegetables and garlic on low 3 min. Without coloring.
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Add the fondue and bring to the boil. Let the taste of the vegetables on low heat for 20 minutes in the fond.
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Pour the fond through a sieve and collect the moisture in a pan. The vegetables are no longer used.
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Bring the fond to the boil and reduce to a high heat until there is still ⅓ (125 ml). This takes approx. 10 min.
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Add the whipped cream and reduce to half of the heat on a medium heat to an even sauce. This takes about 15 minutes.
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In the meantime, finely grind the peppercorns in the mortar. Add to the sauce. Season with salt and warm for another 2 minutes.
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Nutrition
260Calories
Sodium12% DV280mg
Fat40% DV26g
Protein6% DV3g
Carbs1% DV3g
Fiber24% DV6g
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