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Pepper cream sauce
 
 
4 ServingsPTM60 min

Pepper cream sauce


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

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Directions

  1. Halve the garlic. Heat the butter in a saucepan and fry the vegetables and garlic on low 3 min. Without coloring.
  2. Add the fondue and bring to the boil. Let the taste of the vegetables on low heat for 20 minutes in the fond.
  3. Pour the fond through a sieve and collect the moisture in a pan. The vegetables are no longer used.
  4. Bring the fond to the boil and reduce to a high heat until there is still ⅓ (125 ml). This takes approx. 10 min.
  5. Add the whipped cream and reduce to half of the heat on a medium heat to an even sauce. This takes about 15 minutes.
  6. In the meantime, finely grind the peppercorns in the mortar. Add to the sauce. Season with salt and warm for another 2 minutes.


Nutrition

260Calories
Sodium12% DV280mg
Fat40% DV26g
Protein6% DV3g
Carbs1% DV3g
Fiber24% DV6g

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