Red Pepper Sauce (with Fresh Peppers)
Red pepper sauce with its silky, sweet and buttery flavor, pairs beautifully with lamb, pork or pasta. It comes together in minutes, yet tastes like something you’d be served in an award-winning restaurant.
I fell in love with this red pepper sauce over 35 years ago, and the passion has never died.
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I’ve had this recipe on my site since July 2013, but it was playing second fiddle as an added recipe to my rack of lamb, so I’ve decided to bring it into the spotlight and give it a well deserved spot on its own!
How can I use Red Pepper Sauce?
You can use this red bell pepper sauce in so many ways, but you’ll love it most especially with lamb! It’s also delicious with pork and chicken. Make it a little thicker and it’s perfect on most pasta shapes, too! Mix it into rice, pour over other plain veggies like cauliflower.
I have not tried it with fish, but I suspect it would be a winner, especially with something like these potato and salmon fish cakes!
Use Fresh Red Peppers, Not Roasted for This Sauce
Unlike many red pepper sauces, this one is quick and easy as it does not use roasted red peppers. As much as I adore roasted peppers, I would never use them to make a sauce. Instead, fresh peppers sautèed and combined with a savory broth and knobs of butter create an incredible blend of flavors that you’ll find absolutely divine!
Did you Know Bell Peppers are Incredibly Nutritious?
It’s true, bell peppers come with a plethora of health benefits, and red bell peppers, in particular, are highest in beta-carotene, which transforms into Vitamin A.
Red Pepper Sauce
Slightly adapted from Chef Serantoni’s recipe Makes 8 oz
FULL PRINTABLE RECIPE BELOW
Ingredients
- extra virgin olive oil
- garlic
- red bell pepper
- chicken stock (or vegetable stock for vegetarian)
- heavy whipping cream
- salted butter
- sea salt (to taste)
- ground white pepper (to taste)
Prepare the red pepper sauce by putting the extra virgin olive oil in a frying pan over medium high heat, then add the garlic and diced red pepper.
Sauté for about 5 minutes, then add the chicken stock and continue to cook until the liquid is reduced by half.
Next, add the heavy cream and reduce while cooking over low heat. When it begins to have a light, creamy consistency, add the butter and salt and pepper to taste.
Remove from heat and blend to a very smooth sauce with an immersion blender (put in a jar) or a blender or food processor. I have a VitaMix and did not need to strain the sauce, but if you have little pieces of red pepper in the sauce (or strive for perfection), strain it through a fine mesh strainer.
I have a VitaMix and did not need to strain the sauce, but if you have little pieces of red pepper in the sauce (or strive for perfection), strain it through a fine mesh strainer.
Pour the sauce onto each plate to serve with swirls using a culinary spoon.
Or simply pour and plate the meat on top.
If serving with meat, pass a jug of extra sauce.
If serving with pasta, cook the sauce down a little more, and you can add peas to the dish, if desired.
If you enjoyed this sauce, try my roasted red peppers, grilled mozzarella cheese with red peppers and my roasted red pepper crostini recipe.
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Red Pepper Sauce
Special Equipment
- 1 blender
Ingredients
For the Lamb:
- 1 ½ Tbsp extra virgin olive oil
- 2 cloves garlic (chopped)
- 1 large red pepper (diced)
- 1 cup chicken stock
- ¾ cup heavy whipping cream
- 2 oz butter unsalted (if using salted, decrease the salt) cut into pieces
- ⅛ tsp salt (to taste)
- ⅛ tsp white pepper (to taste)
Instructions
- Pour the extra virgin olive oil in a frying pan over medium high heat, then add the garlic and diced red pepper.
- Sauté for about 5 minutes, then add the chicken stock and continue to cook until the liquid is reduced by half.
- Next, add the heavy cream and reduce while cooking over medium heat. When it begins to have a light, creamy consistency, about 3 or 4 minutes, swirl in the butter, then salt and pepper to taste.
- Remove from heat and blend to a very smooth sauce with an immersion blender (put in a jar) or a blender or food processor.
- Serve the red bell pepper butter sauce with lamb, pork or pasta.
Notes
- I have a VitaMix and did not need to strain the sauce, but if you have little pieces of red pepper in the sauce, strain it through a fine mesh strainer.
- If serving the sauce with pasta, cook it down a little more so it adheres to the pasta better.
Nutrition
Life in LA…
making jam from kumquats from your own tree (in a pot!)
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Amazing recipe, easy to make and so full of flavour. Love this with roasted chicken but must try it with pasta. Must check out that culinary spoon – how very chic!
Sounds absolutely wonderful. And with lamb? I can’t wait. Of course, I’ll switch out the garlic and use shallots. I know this will be amazing.
Delicious! I use paprika crème in a tube often, even in tomato sauces. It adds an extra level of flavor. But I’ve never thought to mix it with butter!! I love this recipe!
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