Pepper cream sauce

Name: pepper cream sauce
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 2 toe garlic; 25 g unsalted butter; 250 g fine soup vegetable; 380 ml meat fond pot; 250 ml fresh cream; 2 tl black peppercorn

Fresh sauce of butter, soup vegetables, garlic, whipped cream and pepper.

Ingredients

Kitchen Stuff

1 refractory bowl
1 mortar

Directions

Halve the garlic. Heat the butter in a saucepan and fry the vegetables and garlic on low 3 min. Without coloring.
Add the fondue and bring to the boil. Let the taste of the vegetables on low heat for 20 minutes in the fond.
Pour the fond through a sieve and collect the moisture in a pan. The vegetables are no longer used.
Bring the fond to the boil and reduce to a high heat until there is still ⅓ (125 ml). This takes approx. 10 min.
Add the whipped cream and reduce to half of the heat on a medium heat to an even sauce. This takes about 15 minutes.
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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