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 dishunsalted butter, grated zest of the lemon, lemon juice, curl parsley, garlic, sea salt, coarse pepper, unsalted butter, Sun dried tomato, fresh basil, garlic, sea salt, coarse pepper,home-made herb butter from rené pluijm
-
20 minAppetizerfennel bulb, Red onion, hazelnut, red grapefruit, cranberry, fine mustard, honey, White wine vinegar, mild olive oil,fennel salad with grapefruit
-
10 minSide dishtuna pieces in oil, canned chickpeas, Red onion, Cherry tomatoes, fresh flat parsley, White wine vinegar,chickpea-tuna salad
-
15 minSide dishsesame seeds, fresh ginger, soy sauce, extra virgin olive oil, Broccoli,broccoli with soy sauce and sesame seeds
Nutrition
260Calories
Sodium12% DV280mg
Fat40% DV26g
Protein6% DV3g
Carbs1% DV3g
Fiber24% DV6g
Loved it