Filter
Reset
Sort ByRelevance
Verónica Pomata
Pepper cream sauce
Fresh sauce of butter, soup vegetables, garlic, whipped cream and pepper.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minSide dishdate, balsamic vinegar, walnut, old cheese, orange, dried fig, Red port, shaved almonds, baguette, Camembert, Brie, gruyere, Roquefort, port salut,French cheese with date-nut tapenade and fig chutney -
60 minSide dishchicken bouillon, leeks, butter, bunch onions,braised leeks -
47 minSide dishorange, small red onion, fresh oregano, ground coriander, large fennel bulb, olive oil,roasted fennel with orange salsa -
110 minSide dishred-skinned potatoes, tuna in sunflower oil, raw vegetables pepper mix, grated 30 cheese,tuna melt potatoskins
Nutrition
260Calories
Sodium12% DV280mg
Fat40% DV26g
Protein6% DV3g
Carbs1% DV3g
Fiber24% DV6g
Loved it