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Ingredients Jump to Instructions ↓

  1. 5 tablespoons 75ml Unsalted butter - (2 1/2 oz)

  2. 1/2 tablespoon 7 1/2ml Red bell pepper - (abt 4 oz) - cored, seeded, (medium) And diced

  3. 1/2 Red onion - (abt 4 oz) - diced (medium)

  4. 2 Garlic cloves - smashed Leaves from

  5. 2 sprigs thyme

  6. 1/2 cup 118ml Dry white wine

  7. 1 cup 237ml Heavy cream Juice

  8. 1/2 medium lemon Salt - to taste Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 10-inch skillet melt 3 tablespoons of butter. Saute the pepper, onion, garlic and thyme until the onion is translucent, about 10 minutes. Deglaze with the wine and cook until 3 tablespoons liquid remain. Pour in the cream and bring to a boil. Scrape the contents of the skillet into a blender and puree until smooth. Strain, return to a clean pan and reheat. Whisk in the remaining 2 tablespoons of butter and the lemon juice and season to taste with salt and pepper. This recipe yields ?? servings.

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