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Ingredientes
- 5 Tbsp. unsalted butter - (2 1/2 ounce)
- 1/2 med red bell pepper - (abt 4 ounce) cored, seeded,
- Â Â and diced
- 1/2 med red onion - (abt 4 ounce) diced
- 2 x garlic cloves smashed
- Â Â Leaves from 2 sprigs thyme
- 1/2 c. dry white wine
- 1 c. heavy cream
- Â Â Juice 1/2 medium lemon
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
Direcciones
- In a 10-inch skillet heat 3 Tbsp. of butter. Saute/fry the pepper, onion, garlic and thyme till the onion is translucent/soft, about 10 min. Deglaze with the wine and cook till 3 Tbsp. liquid remain. Pour in the cream and bring to a boil.
- Scrape the contents of the skillet into a blender and puree till smooth. Strain, return to a clean pan and reheat. Whisk in the remaining 2 Tbsp. of butter and the lemon juice and season to taste with salt and pepper.
- Comments: This is a fresh and sweet pepper sauce perfect for lighter dishes like fish, shrimp and especially crabcakes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 456g | |
| Calories 1083 | |
| Calories from Fat 899 | 83% |
| Total Fat 102.25g | 128% |
| Saturated Fat 64.14g | 257% |
| Trans Fat 0.0g | |
| Cholesterol 317mg | 106% |
| Sodium 69mg | 3% |
| Potassium 454mg | 13% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 10.77g | 7% |
| Protein 4.57g | 7% |
