Red Pepper Cream Sauce recipe

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Ingredients

2 red bell peppers, cut into chunks
2 cups heavy cream
1 teaspoon paprika
1 tablespoon lemon juice
¾ teaspoon salt
⅛ teaspoon ground white pepper
1 pinch cayenne pepper

Nutrition Info

216 calories
carbohydrate: 3.8 g
cholesterol: 81.5 mg
fat: 22.1 g
fiber: 0.7 g
protein: 1.6 g
saturatedFat: 13.7 g
servingSize: -
sodium: 241.9 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat, reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.

  2. Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

Recipe Yield

2 cups

Recipe Note

The delicious sauce is always a hit! Serve it with your favorite raviolis.

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