Red Bell Pepper Butter Sauce
A red bell pepper sauce that's so easy to make, yet appears incredibly impressive!
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
Serving: 2 chops | Calories: 223kcal | Carbohydrates: 4g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 176mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1531IU | Vitamin C: 36mg | Calcium: 27mg | Iron: 0.3mg
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